Spinach Tomato Tortellini — Damn Delicious

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Spinach Tomato Tortellini

The most unbelievably creamy tortellini you will make in just 15 min. Doesn’t get easier or tastier than that!

I had one of those days where I was swamped with errands left and right – a smog check, a visit to the DMV, a carwash, grocery shopping, giving Butters a bath, etc. And it seemed like every little thing that could possibly go wrong went wrong.

So by the time I came home, I was very close to picking up the phone and ordering take-out. But then I saw a bag of tortellini on the kitchen counter and knew I had to do something with it. After all, with a bad day of errands, homemade comfort food is very much needed.

Now the best part about this dish is that it came together in 20 minutes from start to finish. It’s just that easy. And you won’t believe the amazing blend of flavors along with that creamy goodness, loaded with fresh spinach and juicy tomato chunks. Once you take that first bite, I promise you that you’ll be begging for seconds and thirds!

Spinach Tomato Tortellini

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

The most unbelievably creamy tortellini you will make in just 15 min. Doesn’t get easier or tastier than that!

Ingredients:

  • 12 ounces tortellini pasta
  • 1 1/2 cups heavy cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 (14.5-ounce) can petite diced tomatoes
  • 3 cups spinach, roughly chopped
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup grated Parmesan

Directions:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. In a small bowl, whisk together heavy cream and flour; set aside.
  3. Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
  4. Stir in tomatoes, spinach, basil, oregano, thyme and red pepper flakes, if using; season with salt and pepper, to taste. Cook, stirring occasionally, until spinach begins to wilt, about 2 minutes.
  5. Gradually whisk in heavy cream mixture and Parmesan, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in tortellini and gently toss to combine.
  6. Serve immediately.

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90 comments

Mmm that looks so lovely and creamy, and with all those spices I am sure it came together so nicely, and hopefully you had a good end to your hectic day at least! 🙂 x

Wow. This is DAMN DELICIOUS. If you’re a little skeptical of the recipe tasting as good as it looks…rest assured, it’s AMAZING! Thanks for sharing, can’t wait to try some of the other recipes.

Umm this looks amazing and decadent and delicious Chung Ah!

My family loves tortellini, but I never knew what herbs to use. I can’t wait to make this!

You are the queen of easy meals! I always forget about tortellini which is MEGA sad, because it’s so good. Thanks for reminder, and GORG photos! Pinning!

Nice and easy. Thank you.

This looks awesome. Tortellini is one of my fav. Love this recipe! So fast, easy and delicious! Thanks for sharing!

Another dinner made in Heaven . I will make this today since doctors appointments will take up most of my day and it’s an easy quick dish. I plan to serve it with a tossed green salad and some home made garlic bread. Thank You for saving the day forme.

This looks great. I think I’ll pick up the ingredients next time I go for groceries. Plus, it makes a good amount to have leftovers since I’m cooking for one these days.

Oh my stars! This is everything I ever want in a pasta dish! Gorgeous & I’m sure delectable. I can’t wait to try it.

Is it a coincidence that when I went to BJ’s yesterday for the industrial size bag of Busy Bones that I noticed they had fresh tortellini on sale and then find this recipe in my in box this morning? I think not!

You are one of only two food sites I follow. This recipe is perfect for my Grandgirls who are competitive year round swimmers. Nice to have a little different twist…..thanks so much. Keep being yourself and be happy.

Tortellini is one of my favorite kinds of pasta! I just love stuffed pasta and this looks so delicious!

Looks easy and delicious .. my only question, do you drain the tomatoes before adding?

Carla, there is no need to drain the tomatoes.

Looks great! I think I would want to substitute the heavy cream for something lower in fat. Other than that I will give it a try this week!

Thanks for the great recipe! I didn’t have tortellini, so I used mini ravioli and the result was a hit here at home! You always make me look like a master chef! : ) Delicious as always!

I love your recipes and have made many with great success. I especially appreciate your one pot meals. I am curious – do you think this could be adapted to one pot using fresh refrigerated tortellini? I know, you’ve given us the sun and moon of easy…..But, I’m greedy I want heaven too. I was thinking of trying not adding the spinach when the sauce was completed and adding the tortellini at that point. When the tortellini is almost done adding the spinach until wilted and then add the cream or milk with the flour. What do you think of my chances for success?

Unfortunately, I can’t tell for certain if it will work since I haven’t given it a try myself. I would hate for you to give it a try and waste all the ingredients!

Wowza! My recipe collection lacks both creamy sauce and tortellini pasta recipes; this just fits the bill. It will be fabulous with my garden produce; I’ll add a bit more liquid if needed as I’ll be using fresh tomatoes from my garden.

Fantastic comfort food!

Wow! I made this the same day you posted it and it was fantastic. So tasty. I used sausage stuffed pasta.. not tortellini, but something. They almost looked like tied up pasta haha. So good!

This looks so mouth watering good I can’t stand it! Beautiful. I love tortellini and while I don’t have spinach on hand I think arugula will be a great substitute! Thanks.

All of my favorite flavor profiles happening here! Homemade comfort food is the best remedy, but props to you for actually setting up and making it! 15 minutes sounds so doable–I usually reach for a frozen banana, my jar of pb, and call it a night. I’ll have to try this on my next busy day though, it looks so delish!

mmmmmm love the tortellini! So flavorful and simple!

Made this for the family the other night…excellent. So easy, simple, and the flavors were amazing. Thanks for the recipe, it’s a definite keeper.

This dish was a huge success with my family. For them, I added pre-cooked cut-up boneless chicken breast and used tortellini stuffed with 3 cheeses. It’s a definite keeper recipe for future dinners.

This dish was awesome – my family loved it! I doubled the amount of pasta and only used 1 cup of cream and a 1/2 cup of milk. Amazing dinner, thank you!

I made this earlier this week…SO and I both loved it. Quick and easy weeknight dinner.

this one was exceptional

Thank You. This ltotally lives up to your blog’s name ! Damn Delicious and easy !

Just made this and oh myyyyyy so good! Thanks SO much!

Can we use light cream instead of the heavy cream?

All nice recipes. Thanks so much.

i just made this lastnight and oh my. My husband and I love pasta. My husband would request sphagetti every night if I’d make it that often. Surprising, I’ve never made a tortellini dish and to be honest my husband doesn’t care much for tomatoes or spinach but we both loved it. This will definitely be a dish I make more often. Thank you so much for sharing.

Looks great! Could I substitute 2% milk for the heavy cream?

Sylvia, you can certainly substitute milk but it is really best to use heavy cream or else you won’t get that creamy goodness!

Awesome recipe! My husband and I loved it! Next time, however, I would like to try substituting heavy cream with greek yogurt. Do you think that would be okay?

I’m so glad you enjoyed it! You can certainly substitute Greek yogurt next time but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed. I also worry that it may curdle!

I whipped this up last night. I didnt have fresh spinach so I substituted cooked broccoli and it was SO YUMMY! Will be making again. Thank you!

I have insulin resistance so I must eat protein if I’m going to eat a starch. I had chicken sitting the fridge that needed to be cooked so I added sliced chicken to this recipe and it was great. I would agree with someone else that you probably don’t HAVE to use heavy cream, but I wouldn’t do any lighter than whole milk, just to keep the consistency. Very good recipe!

I made this tonight and let me tell you..it was Damn. Delicious. I mean really. I love making pastas and have loved cooking for years. This dish is certainly a keeper! If you have not tried this, you MUST try. Can not wait to eat my left overs tomorrow 😉 Thank you for sharing!

I made this yesterday for lunch and it was so good! Huge hit in this house.

Under similar time-stressed circumstances, yet wanting the comfort of a creamy pasta with not TOO many calories, a couple of years ago I concocted a “desperation” fettuccini dish similar to this using leftover rotisserie chicken chunks and Neufchatel (a light cream cheese) along with a little milk to thin it to the desired consistency thus eliminating the heavy cream & the flour. Instead of the canned tomatoes I use home-roasted (almost dried) herbed tomatoes, chopped, and a quantity of frozen peas & carrots (lightly cooked first, of course!). I always have a bag of those on hand. If the garden is in season, the dish gets topped with a big handful of freshly-julienned basil along with the parmesan. Big hit with finicky hubby!

Made this tonight for dinner! Such a wonderful recipe! Delish!

This is so good, easy and quick. The only sub we make is penne for the torts! Thanks for posting!

I made this tonight and it was awesome.

I made this last night and it was AMAZING! Wouldn’t change a thing! Thanks for the recipe!

I made this last night. It came together so quickly I thought I must have missed a step. I made it a one pot dish by first boiling the pasta in my dutch oven. Drain then do the rest of the recipe in the same pan. Even frozen tortellini doesn’t take that long to cook, so instead of 15 minutes it took something like 25 minutes, if that. And that way I could prep the rest of the ingredients so I was ready to go when the pasta was done. On top of being really, really easy this was delicious. I will definitely make it again!

My family and I made this recipe for dinner tonight and it was absolutely amazing I recommend 100%

Love your recipes! When I see one on Pinterest, I know it’s going to be good! Thank you!

So simple and delicious. I added some mushrooms as well and it was incredible. Thank you for a new go-to recipe!

This looks amazing! Thanks for sharing!

Thanks for the yummy recipe!

Any thoughts on making this dish a little healthier?? It sounds amazing but i’m hesitant about using heavy cream.

Half and half would be a great substitute for the heavy cream.

Just made this. Used silken tofu instead of cream and it was delish!

How did you thin the tofu? What exactly did you do? I too want to make this more protein rich with less fat. Do tell.

Nice recipe! Whipping this up tonight; we’re lookin’ forward to it! Nice photography, too.

Could you use milk instead of cream or is cream essential?

The heavy cream is essential to the dish, but if substitutions must be made, I recommend using half and half rather than milk.

Anyone try to slim it down? The heavy cream is just a bit too much for me. Was considering try this with nonfat condensed milk? Anyone have ideas? Thanks

Half and half would be a great substitute.

This is another one of your recipes that looks so yummy. I print and save all of them. But I can only make the pasta/creamy ones occasionally because they go right to my tummy and thighs. You look like you are naturally thin and petite. JEALOUS!

I am actually a HUGE carb junky but I eat in moderation and take about 15 spin classes a week. It’s all about portion control, right?

This was super easy & so yummy! I truly love your recipes!

I love this recipe! I have made it several times now! Today, I accidentally got a carton of heavy cream that was too small. I substituted 1/2c. of sour cream to get to the 1 1/2c. Dagum. It’s a nice tangy twist!

I substituted the olive oil for Garlic AVOCARE Extra Virgin Avocado Oil and it was hands-down one of the best dishes I’ve made in a while. Definitely getting added to the regular rotation.

I found this to be okay, I don’t believe I would make it again. I also had a lot of sauce compared to the tortellini, don’t know why…one and a half cups of cream plus the juice from the canned tomatoes.
I added all the spices including the red pepper flakes which I found made it taste better, otherwise it was lacking in flavor.

I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.

This was amazing. We had it tonight for dinner…. the only thing I wish is that there was a decent healthy sub for the Heavy Cream….. if not, it is great for a cheat meal. YUMMMMMM! SO glad to find a recipe that lives up to the picture!

Half and half would be a great substitute for the heavy cream.

You think I could use frozen spinach instead of fresh?

You can certainly try using frozen spinach but I find this to be best when fresh spinach is used.

Wow!! This is restaurant quality, can’t buy this dish, SO good. Added shallots to the garlic & just could not find tortellini so used Campanelle (yum), husband went nuts for it. Thank you!

Made this for dinner tonight and it was so good. We added a dash of Cajun seasoning before serving to give it a bit more spice. Definitely going in the recipe box.

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