Tuscan Tortellini Pasta with Spinach has cheese-filled tortellini, creamy homemade sauce, and surprises of sun-dried tomatoes, spinach, cherry tomatoes, herbs and spices, in every bite.
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Tortellini is an easy weeknight meal for those busy weeknights and I love it so much, I have made many variations on it. My Garlic Parmesan Cheese Tortellini and my Garlic Alfredo Cheese Tortellini make it on our dinner rotation frequently since they're just as yummy as this one and so simple to make. If you like the tuscan type dinners with the sundried tomatoes and spinach, like this tortellini recipe, then you have to try my Tuscan Grilled Chicken Pasta.
Why Make This Tortellini For Dinner
Making this easy recipe for dinner is a no-brainer. It's filling, packed with delicious flavor, is simple to customize and really brings all the comfort food feels. The homemade creamy sauce beats anything you can pour from a jar any day.
Your whole family will enjoy a large bowl of this pasta dinner served with some Ciabatta Garlic Bread.
- Olive oil: Extra virgin is what I use.
- Butter: Either salted and unsalted is fine
- Heavy cream: Half n half can be used and whole milk in a pinch it just may not be as creamy.
- Grated parmesan cheese: Fresh grated or shredded works.
- Vegetables: White onion, sun-dried tomatoes, fresh or frozen spinach, and cherry tomatoes.
- Herbs and spices: minced garlic, Italian seasoning, salt, red pepper flakes, and fresh basil leaves
- Flour: Helps to thicken the sauce.
- Chicken broth: Low-sodium broth is the best option
- Cheese tortellini: You can use fresh, frozen, or dried.
How to Make Tuscan Tortellini Pasta with Spinach
- Step 1: In a large skillet, add the olive oil, butter, and onion. Cook until everything softens. Add garlic and cook a bit longer.
- Step 2: Add flour and cook, be sure to stir.
- Step 3: Pour in chicken broth, Italian seasoning, salt, red pepper flakes, and sun dried tomatoes. Whisk until smooth and bring to a simer.
- Step 4: As you reduce the heat, add the heavy cream and grated parmesan cheese and whisk. '
- Step 5: Toss in the uncooked tortellini and let simmer until you have tender tortellini pasta.
- Step 6: Carefully fold in the fresh baby spinach and cherry tomatoes. Serve in a large serving bowl and enjoy your good tortellini dinner.
Easy Recipe Tips and Variations
- Add some grilled chicken breast, mild Italian sausage, or shrimp to this pasta dish to add protein. It would be similar to my Tuscan Grilled Chicken Pasta that I mentioned earlier in the post.
- I used the simple cheese-filled tortellini, but you can swap it out for flavored tortellini like a spinach tortellini which would compliment the spinach in the sauce already.
- For even more creaminess, use grated fresh parmesan cheese instead of the stuff in a jar.
How To Store this Pasta
Any leftovers of this easy tortellini recipe should be stored in an airtight container and should be refrigerated for up to 4 days. Freezing isn't ideal as the sauce will usually break while thawing and reheating. The texture of the tortellini may change as well as the sauce texture.
Recipe Faq's
I like to use Rana Cheese Tortellini they have a lot of different flavors which would be delicious in the dish. If you prefer dried tortellini, you can use that. Just follow the package instructions to cook the tortellini to al dente and then add it to the cream sauce.
Fresh spinach is preferred for this cheesy tortellini dinner, but if you need to use frozen you can. Just be sure to thaw it and then remove any excess water appropriately before adding it to pasta and sauce.
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Creamy Tuscan Tortellini with Spinach
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup white onion diced
- 2 tablespoon minced garlic about 5 cloves
- ¼ cup flour
- 2 cups chicken broth low sodium
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- ½ cup sun dried tomatoes minced or julienned
- 1 ¼ cup heavy cream
- ½ cup grated parmesan cheese
- 20 ounce bag cheese tortellini
- 2 cups spinach
- 2 basil leaves chopped (about 2 tablespoons)
- 1 cup cherry tomatoes halved
Instructions
- Heat a large skillet on medium high heat and add the olive oil butter, onion and cook 2-3 minutes just until they soften, add in the garlic and cook another minute.
- Sprinkle in the flour and cook another minute.
- Whisk in the chicken broth, Italian seasoning, salt, red pepper flakes and sun dried tomatoes until smooth. Bring to a simmer.
- Reduce the heat to medium low and add in the heavy cream and parmesan cheese and whisk until smooth.
- Add in the uncooked pasta and simmer on medium low for 4-5 minutes or until pasta is done.
- Fold in the spinach, basil and cherry tomatoes until combined.
- Serve and enjoy!
Fantastic Paula, so happy you enjoyed it 🙂
This was delightful, so fresh and delicious. I only made 1 change, subbing evaporated milk 1:1 for the heavy cream when I realized I was out, and it was so good that I can't wait to try it the right way! Thanks for the recipe.
Yay Crystal, so happy it was a hit 🙂
Love your recipe. This was delicious and so easy to make. The whole family loved it.
So happy you enjoyed it Jillian 🙂
I'm not usually a fan of spinach, but I couldn't even taste it in this dish. The flavors blended together so well. I added some grilled chicken for some extra protein and it was really a lovely dish!