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To make Creamy Tomato Spinach Tortellini, gather these ingredients: - 12 oz cheese tortellini (fresh or frozen) - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes, undrained - 1 cup heavy cream - 2 cups fresh spinach, tightly packed - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh basil leaves for garnish You can use either fresh or frozen tortellini. Fresh tortellini cooks fast and has a soft bite. Frozen tortellini may take a bit longer to cook, but it’s just as tasty. Both options work great in this dish. If you want convenience, frozen is perfect. If you crave a fresh feel, go for fresh tortellini. Garnishes make your dish look and taste better. I recommend using: - Grated Parmesan cheese: This adds a nice salty flavor. - Fresh basil leaves: These give a lovely aroma and fresh taste. You can also try red pepper flakes for some heat or lemon zest for a zing. Adjust the seasonings to match your taste! {{ingredient_image_1}} Start by boiling a large pot of salted water. When the water bubbles, add 12 oz of cheese tortellini. Follow the package instructions for cooking time. Once the tortellini is tender, drain it and set it aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for about one minute. Watch the garlic closely to prevent burning. Next, pour in one can of diced tomatoes (14 oz), juice included. Let this mixture simmer on low for 3 to 5 minutes. This helps blend the flavors. Slowly add 1 cup of heavy cream, stirring well to make a creamy sauce. Mix in 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Season with salt and pepper to taste. Allow the sauce to cook gently for another 3 to 4 minutes. Now, add 2 cups of fresh spinach to the sauce. Stir until the spinach wilts and mixes in well. Gently fold in the cooked tortellini until it is well coated with the sauce. Heat everything together over low heat for an additional 2 minutes. This warms up the dish. Serve it right away, topped with grated Parmesan cheese and fresh basil leaves for garnish. Enjoy your meal! To get a nice creamy texture, use heavy cream. This cream blends well and gives a rich taste. When you pour it into the skillet, do it slowly. Mix well to avoid lumps. Stir the sauce regularly while it cooks. This keeps it smooth and creamy. One common mistake is burning the garlic. Sauté it for only one minute. Keep an eye on it. If it burns, the sauce will taste bitter. Also, don’t rush adding the heavy cream. Let the tomatoes simmer first to build flavor. If you skip this step, the sauce may taste flat. Cook the tortellini according to the package instructions. Typically, this takes about 3-5 minutes. For the sauce, keep the heat on medium. Let it simmer for about 3-5 minutes once you add the tomatoes. After adding the spinach, cook for just 2 minutes. This keeps it fresh and vibrant. Pro Tips Choose Fresh Tortellini: If possible, opt for fresh tortellini, as it provides a superior texture and flavor compared to frozen options. Don't Overcook the Spinach: Add the spinach towards the end of the cooking process to retain its vibrant color and nutrients. Adjust the Creaminess: For a lighter version, substitute half of the heavy cream with vegetable broth or milk to reduce calories while maintaining flavor. Enhance Flavor with Fresh Herbs: Consider adding fresh basil or parsley right before serving for an aromatic touch that elevates the dish. {{image_2}} You can easily add protein to your creamy tomato spinach tortellini. Cooked chicken or shrimp works well. Simply sauté the protein in the olive oil before adding garlic. For chicken, use about 1 cup, diced. For shrimp, 1 pound of peeled shrimp is perfect. Cook until fully done, then follow the rest of the recipe. This addition will make your meal heartier and more filling. To make this recipe vegan, switch the heavy cream for coconut cream or a nut-based cream. Use vegan tortellini, which you can find in stores or make at home. Replace Parmesan cheese with a vegan alternative or nutritional yeast for a cheesy taste. This way, you can enjoy the creamy texture without dairy. Feel free to change up the seasonings. Instead of dried basil and oregano, try Italian seasoning or fresh herbs like thyme or parsley. Adding a pinch of red pepper flakes can give your dish a nice kick. Experiment with garlic powder or onion powder for extra flavor. These simple swaps can take your tortellini to new heights! To store leftovers, let the dish cool down first. Transfer it to an airtight container. You can keep it in the fridge for up to three days. Make sure to seal the container tightly to keep it fresh. When it's time to eat again, reheat the dish on the stove. Add a splash of water or cream to keep it creamy. Stir it over low heat until it's warm. You can also use the microwave. Heat it in short bursts and stir in between to avoid hot spots. If you want to freeze the tortellini, first cool it completely. Place it in a freezer-safe container or bag. It can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove for the best texture. Yes, you can use other pasta types. Penne, farfalle, or even spaghetti work well. Each type of pasta offers a unique bite. Just remember to adjust the cooking time. Follow the package directions for best results. This dish remains delicious no matter the pasta. This creamy tomato spinach tortellini lasts about three to four days in the fridge. Store it in an airtight container for freshness. When you reheat, add a splash of cream or water. This keeps the dish creamy and tasty. Yes, you can prepare this dish ahead of time. Cook the tortellini and sauce separately. Combine them just before serving. This keeps the pasta from getting soggy. You can also store leftovers for later enjoyment. We covered how to make a creamy tortellini dish. We discussed the key ingredients and steps, from cooking the tortellini to making the sauce. I shared tips for a smooth texture and saved you from common mistakes. You learned about fun variations like protein options and storage methods. Now you have all the tools to create a tasty meal. Enjoy making this dish as it fits any taste or diet. Get creative and make it your own!

Creamy Tomato Spinach Tortellini

A delicious and creamy dish featuring cheese tortellini, fresh spinach, and a rich tomato sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 12 oz cheese tortellini (fresh or frozen)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 14 oz diced tomatoes, undrained
  • 1 cup heavy cream
  • 2 cups fresh spinach, tightly packed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for serving grated Parmesan cheese
  • for garnish fresh basil leaves

Instructions
 

  • Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions. Once cooked, drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  • Pour in the diced tomatoes (with juice) and stir. Let it simmer on low for 3-5 minutes to combine flavors.
  • Slowly add the heavy cream to the skillet, mixing well to create a creamy sauce.
  • Sprinkle in the dried basil and oregano, and season with salt and pepper. Stir until well combined and allow it to cook on low for another 3-4 minutes.
  • Add the fresh spinach to the sauce and stir until wilted and incorporated.
  • Gently fold in the cooked tortellini to the sauce until well coated. Cook for an additional 2 minutes over low heat to warm everything through.
  • Serve immediately, topped with grated Parmesan cheese and fresh basil leaves for garnish.

Notes

Serve immediately for the best flavor and texture.
Keyword creamy, pasta, spinach, tomato, tortellini