This spinach and tomato tortellini recipe is a huge hit with my family, including one of my picky 3-year-olds and my one-year-old. Any time I can get dinner on the table in under 30 minutes, I consider it a win. Anytime I can get the whole family to love it, you know it’s going to be put on our regular meal rotation. It’s creamy, cheesy, and a great way to add (or introduce) more vegetables to little ones.
Recipe Ingredient Notes
To make our spinach and tomato tortellini, you need the following ingredients:
- Cheese tortellini
- Olive oil
- Diced tomatoes
- Baby spinach
- Garlic
- Italian seasoning
- Salt and pepper
- Half and half
- Parmesan cheese
- Flour
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Spinach and Tomato Tortellini Recipe
- Cook tortellini according to package directions.
- In a large saucepan over medium heat while the tortellini cooks, heat the olive oil over medium heat. Add the diced tomatoes, spinach, garlic, Italian seasoning, salt and pepper. Cook and stir until the garlic is fragrant and the spinach is wilted.
- Stir in the half and half and parmesan cheese. Whisk in the flour to help thicken the mixture.
- Drain the tortellini and add it to the spinach mixture. Stir until tortellini is coated and mixture is heated through. Serve warm.
Recipe Notes
The great thing about this recipe is how customizable it is. Some other variations we enjoy include the following: add baby portobello mushrooms, substitute spinach for another green vegetable (peas, asparagus or kale), add in roasted red peppers or sautéed onion, add in additional protein (we love shrimp or grilled chicken), substitute a lighter milk (like 2%) for the half and half – the sauce may be a little thinner, but it will still taste good, or fresh tomatoes for the canned.
If you don’t have tortellini – no problem. Any type of pasta will work with this dish, including ravioli, fettuccine, or whatever else you have on hand.
Storage Suggestions
This dish is best served fresh. If you have leftovers, refrigerate in an airtight container for up to 3 days. The tortellini does tend to soak up the sauce, so you may want to toss the reheated leftovers with additional pasta sauce (store bought or homemade).
Serving Suggestions
We recommend serving this recipe with our Italian Chopped Salad, Antipasto Salad, Smashed Italian Red Potatoes, and Italian Roasted Vegetable Medley. You can find more Italian-inspired recipes here.
Enjoy More Delicious Pasta Recipes
We’ve rounded up some of our best pasta recipes, including creamy tomato rigatoni, puttanesca, macaroni and cheese, and more. Check out our comprehensive collection of pasta recipes here.
- Hawaiian Pasta Skillet
- Healthier Chicken Alfredo
- Olive Garden Shrimp Scampi
- One Pot Cheesy Chicken Alfredo
- Pizza Skillet Pasta
- Sausage and Gnocchi Skillet
- Shrimp Scampi
- Skillet Cowboy Spaghetti
- Sun-Dried Tomato Fettuccine
Spinach and Tomato Tortellini Recipe
Ingredients
- 20 ounces cheese tortellini
- 1 teaspoon olive oil
- 1 (14.5 ounce) can diced tomatoes, (drained)
- 2-3 cups baby spinach, chopped
- 2 teaspoon minced garlic
- 2 teaspoon italian seasoning
- salt and pepper, to taste
- 1½ cups half and half
- ¼ cup Parmesan cheese
- 2 Tablespoons flour
Equipment
Instructions
- Cook tortellini according to package directions.
- In a large saucepan over medium heat while the tortellini cooks, heat the olive oil over medium heat. Add the diced tomatoes, spinach, garlic, Italian seasoning, salt and pepper. Cook and stir until the garlic is fragrant and the spinach is wilted.
- Stir in the half and half and parmesan cheese. Whisk in the flour to help thicken the mixture.
- Drain the tortellini and add it to the spinach mixture. Stir until tortellini is coated and mixture is heated through. Serve warm.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I loved this recipe! I served it alongside a side salad. I love dinners that use everyday items that I often have on hand. Perfect for a lunch with friends, or quick wekenight meal!