Creamy Tortellini With Spinach Recipe

If you’re craving comfort in a bowl, Creamy Tortellini With Spinach is absolutely the dish you need in your repertoire. Tender cheese-filled tortellini are enveloped in a luscious creamy sauce, brimming with fresh baby spinach, earthy mushrooms, and a generous sprinkle of Parmesan. Every forkful is the perfect balance of rich, cheesy goodness and vibrant greens, making this a cozy weeknight dinner that comes together in under 30 minutes. Whether you’re feeding a hungry family or just treating yourself, Creamy Tortellini With Spinach transforms simple ingredients into something truly special.

Ingredients You’ll Need

One of the best things about this recipe is that every ingredient shines and works harmoniously to build layers of flavor. These pantry and fridge staples blend together for a comforting dish in no time, so make sure to gather everything before you start.

• Olive oil: Adds wonderful flavor and helps the butter from burning while sautéing vegetables.
• Butter: Enriches the sauce, giving it a velvety texture and hint of sweetness.
• Onion (1/2 medium, chopped): Brings a subtle base of sweetness and depth to the sauce.
• Cremini mushrooms (8 ounces, sliced): Add an earthy, umami punch; swap for white mushrooms if needed.
• Garlic (3 cloves, minced): Brings the irresistible aroma and classic Italian flavor.
• Italian seasoning (1/4 teaspoon): Just the right herbal note to boost every element of the dish.
• Chicken broth or dry white wine (1/3 cup): Deglazes the pan and adds a layer of brightness; white wine makes it extra special.
• Heavy whipping cream (1 cup): The key to that dreamy creamy sauce!
• Refrigerated cheese tortellini (2 [9-ounce] packages): These cook in minutes and deliver cheesy bites in every mouthful.
• Fresh baby spinach (2 cups, packed): Wilts quickly in the sauce for a pop of color and nutrients.
• Freshly grated Parmesan cheese (1/2 cup): Melts into the sauce, creating irresistible cheesy depth.
• Salt and pepper: Essential for bringing out all the flavors—taste and adjust as needed.

How to Make Creamy Tortellini With Spinach

Step 1: Sauté the Onion

Start by heating your olive oil and butter together in a large deep skillet over medium heat. That combo helps boost flavor while keeping your butter from browning too quickly. Add your chopped onion and sauté it for about 3 to 4 minutes, until the onion becomes soft and just translucent.

Step 2: Add & Brown the Mushrooms

Now, toss in your sliced cremini mushrooms. Give them space and let them cook undisturbed for a couple of minutes so they get browned and caramelized. Stir occasionally, and once they’re golden and tender—usually in five minutes—you’re ready for the next step.

Step 3: Build Flavor With Garlic & Italian Seasoning

Stir in your minced garlic and Italian seasoning. Let these toast for a minute, just until fragrant. Don’t rush this part; it’s where the kitchen starts to smell like an Italian trattoria!

Step 4: Deglaze With Broth or Wine

Pour in the chicken broth or white wine, scraping the bottom of the skillet to catch all those flavorful browned bits. Let it all simmer gently for two or three minutes, allowing the liquid to reduce a bit and form the start of your sauce.

Step 5: Simmer the Creamy Sauce

Reduce the heat and slowly add the heavy cream. Stir and let the sauce simmer gently for about 3 to 5 minutes, until it thickens ever so slightly. You’ll notice it coming together into a silky, creamy base that’s irresistibly spoonable.

Step 6: Cook Tortellini

Meanwhile, while your sauce simmers, cook the cheese tortellini in a separate pot according to the package instructions (usually just a few minutes). Once they’re floating and tender, drain them well—don’t rinse, as the starch will help the sauce cling later.

Step 7: Combine Tortellini & Spinach

Add your warm, cooked tortellini to the skillet along with the fresh baby spinach. Stir gently so you don’t break the pasta. The heat from the sauce will wilt the spinach in under a minute, beautifully melding everything together.

Step 8: Finish With Parmesan & Seasoning

Turn off the heat and fold in your freshly grated Parmesan cheese. Toss until it melts into the sauce, then taste and add salt and pepper as needed. That’s it—your Creamy Tortellini With Spinach is ready for the table!

How to Serve Creamy Tortellini With Spinach

Garnishes

A shower of extra Parmesan on top is always a hit, but you can also add a sprinkle of fresh cracked pepper, a scattering of chopped parsley, or even a drizzle of good olive oil for richness. For a hint of heat, try a pinch of red pepper flakes at the table—your guests will love customizing their bowls.

Side Dishes

This dish shines alongside a crisp green salad with a tangy vinaigrette—it cuts through the creaminess perfectly. Warm garlic bread or a rustic baguette is a classic for scooping up all the extra sauce. To round out the meal, consider roasted vegetables, like asparagus or Brussels sprouts, which add even more color and flavor.

Creative Ways to Present

For a dinner party, serve Creamy Tortellini With Spinach family-style in a big shallow platter, letting everyone dig in. Or, for a cozy touch, plate it in individual bowls with a big basil leaf or a swirl of pesto on top. Mini portions work beautifully as an appetizer at a gathering—just fill small ramekins for an elegant starter.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Tortellini With Spinach in an airtight container in the fridge. The flavors meld together even more overnight, making tomorrow’s lunch a real treat. It will keep well for up to 3 days, though the sauce may thicken a bit in the fridge.

Freezing

For best results, freeze only the sauce separately, if you can—dairy-rich sauces sometimes separate when thawed. If needed, you can freeze the fully assembled dish for up to one month, but be aware that the tortellini may soften slightly. Be sure to cool everything completely before freezing, and use a freezer-safe airtight container.

Reheating

To reheat, gently warm Creamy Tortellini With Spinach in a skillet over medium-low heat, adding a splash of cream or milk to loosen the sauce. Stir frequently and heat until just warmed through. A quick microwave reheat works too, but do it in short bursts and stir to avoid overheating the sauce.

FAQs

Can I use frozen tortellini instead of refrigerated?

Absolutely! Frozen tortellini works wonderfully; just cook them a bit longer according to the package directions. They’ll be just as pillowy and cheesy as the refrigerated variety.

What can I substitute for heavy cream?

You can use half-and-half for a lighter version, or even a blend of milk and a little extra Parmesan for extra richness. Just keep in mind that the sauce will be a bit less thick and luxurious.

How can I make Creamy Tortellini With Spinach vegetarian?

Simply use vegetable broth instead of chicken broth, and double-check that your tortellini are filled only with cheese and not meat. This keeps all the flavor but makes it completely vegetarian-friendly.

Can I add protein to this dish?

Definitely! Cooked Italian sausage, grilled chicken, or even shrimp pair amazingly well. Just add your cooked protein to the skillet with the tortellini so everything soaks up the creamy sauce.

Is it possible to make Creamy Tortellini With Spinach ahead of time?

You can prep the sauce a day in advance and refrigerate it. When you’re ready to eat, just warm it gently and toss in freshly cooked tortellini and spinach. This keeps the pasta from getting too soft and the spinach bright and tasty.

Final Thoughts

I can’t recommend Creamy Tortellini With Spinach enough—it’s truly a dish that delivers comfort and joy with every bite! Whether you’re serving it at a family dinner or indulging solo, I hope this recipe brings a touch of happiness and a lot of flavor to your table. Give it a try, and enjoy every forkful!

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