Creamy Tomato Spinach Tortellini

$- 12 ounces cheese tortellini - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 can (14.5 ounces) diced tomatoes, undrained - 1 cup heavy cream - 3 cups fresh spinach, roughly chopped The key ingredients make this dish rich and tasty. Cheese tortellini gives it a nice bite. It also provides a creamy texture when mixed with the sauce. Olive oil helps in sautéing and adds a lovely flavor. Garlic is a must for that aromatic base. Diced tomatoes add freshness and acidity. Heavy cream brings a smooth richness. Fresh spinach adds color and nutrients. - 1 teaspoon Italian seasoning - Salt and pepper to taste - ¼ cup grated Parmesan cheese - Fresh basil leaves for garnish Seasonings elevate the dish to new heights. Italian seasoning brings an herb-like depth. Salt and pepper enhance all the flavors in the dish. Grated Parmesan cheese melts into the sauce, giving it a savory punch. Fresh basil leaves are not just for looks; they add a bright aroma that complements the creamy sauce. These ingredients work together to create a comforting, satisfying meal that’s easy to prepare. {{ingredient_image_1}} To start, fill a large pot with water. Add a good amount of salt to it. Bring the water to a boil. Once boiling, add 12 ounces of cheese tortellini. Cook according to the package instructions. This usually takes about 3 to 5 minutes. You want the tortellini to be al dente, so keep an eye on it. After cooking, drain the tortellini and set it aside. Next, grab a large skillet. Set it over medium heat. Pour in 2 tablespoons of olive oil and let it warm up. Add 3 minced garlic cloves to the skillet. Sauté for about 1 minute. Stir often until the garlic smells great. Do not let it brown, as this can make it taste bitter. Now, it's time to make the sauce. Stir in one can of diced tomatoes with their juice. Then, add 1 cup of heavy cream. Bring this mixture to a gentle simmer. Stir it every now and then for about 5 minutes. After this, add 3 cups of roughly chopped fresh spinach. This will add color and nutrition. Cook for another 2 to 3 minutes until the spinach wilts. Season with salt and pepper to your taste. Once the sauce is ready, add the cooked tortellini to the skillet. Use a spatula to gently toss the tortellini. Make sure each piece gets coated with the creamy sauce. This step is key for flavor. You want it all mixed well. When serving, divide the creamy tortellini into bowls. For a pretty touch, sprinkle ¼ cup of grated Parmesan cheese on top. You can also add fresh basil leaves for garnish. This not only looks nice but also adds a fresh taste. Consider serving with a side of crusty bread or a simple salad for a complete meal. To get that rich, creamy texture, you can use half-and-half or whole milk if you prefer a lighter option. These alternatives will still give you a nice sauce but with less fat. If your sauce feels too thick, add a splash of pasta water. This starchy water helps loosen the sauce and keeps it creamy. If it’s too thin, let it simmer a bit longer to thicken up. To boost the flavor, consider adding a pinch of red pepper flakes for some heat. Fresh herbs like thyme or oregano work well, too. For a bright kick, a squeeze of lemon juice can add depth. When garnishing, sprinkle some extra grated Parmesan on top. A few fresh basil leaves not only look pretty but add a fresh taste that complements the dish. If you want to serve more people, just double the recipe. You will need a larger pot to cook the tortellini and a bigger skillet for the sauce. Keep an eye on the cooking times. You may need a little more time to heat everything through, but the process stays the same. Just make sure the sauce is hot and bubbly before you serve it. Pro Tips Fresh Spinach is Best: Using fresh spinach instead of frozen will enhance the flavor and texture of your dish. Adjust the Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with chicken or vegetable broth. Garnish for Flavor: Adding fresh basil not only looks great but also adds a burst of flavor that complements the dish. Cook Tortellini Right: Ensure you don’t overcook the tortellini; they should be al dente for the best texture in the final dish. {{image_2}} You can make your creamy tomato spinach tortellini heartier by adding protein. - Incorporating chicken or shrimp: Cook diced chicken or shrimp in the skillet before adding garlic. This adds flavor and makes the dish more filling. - Vegetarian protein options: Consider using chickpeas or white beans. These add protein without meat. Simply stir them in with the spinach. You can enjoy the same great taste while making it lighter. - Lower-calorie ingredient substitutes: Use half-and-half instead of heavy cream. This still gives a creamy feel but cuts calories. Try low-fat cheese for less fat in the dish. - Vegan alternatives: Swap heavy cream for coconut milk or cashew cream. Use nutritional yeast instead of Parmesan for a cheesy flavor. Using seasonal ingredients can bring fresh flavors to this dish. - Utilizing fresh produce exchanges: In summer, add zucchini or bell peppers. In winter, try kale or butternut squash. These veggies add color and taste. - Ideas for summer or winter variations: In summer, use fresh basil for garnish. In winter, add a pinch of nutmeg for warmth. This keeps the dish exciting all year round. To keep your creamy tomato spinach tortellini fresh, store it in an airtight container. This will help keep moisture in and prevent it from drying out. You can place the container in the fridge for up to three days. After that, the flavors may fade, and the dish may not taste as good. Always check for any off smells or changes in texture before eating. If you want to save some tortellini for later, freezing is a great option. First, let the dish cool down to room temperature. Then, transfer it to a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible. You can freeze it for up to three months. When you're ready to eat, thaw it overnight in the fridge. To reheat, you can warm it on the stove over low heat, stirring often. Add a splash of cream or broth if it seems too thick. You can also microwave it in short bursts, stirring in between. This way, you will enjoy your creamy tomato spinach tortellini just like when you first made it! Yes, you can use frozen tortellini. Just cook it according to the package instructions. Frozen tortellini often cooks quickly. Make sure to adjust the cooking time. This will ensure it is tender and not overcooked. The dish will still be creamy and delicious. To spice things up, add red pepper flakes. Start with a pinch and adjust to taste. You can also use a spicy Italian sausage. Cooking the sausage with the garlic adds great flavor. Another option is to sprinkle some hot sauce before serving. This dish pairs well with a fresh salad. A simple green salad adds crunch. You can also serve garlic bread on the side. The bread is perfect for soaking up the sauce. For a heartier meal, add grilled chicken or shrimp. Heavy cream gives the dish a rich flavor. However, you can replace it with half-and-half. For a lighter version, use whole milk or a non-dairy option. Just keep in mind the sauce may be less creamy. You can prepare the sauce ahead of time. Store it in the fridge until ready to use. Just cook the tortellini fresh when serving. This keeps the dish creamy and well-textured. If you need to store the entire dish, reheat gently on low heat. In this post, we explored how to make creamy tomato spinach tortellini. We covered key ingredients, step-by-step instructions, and helpful tips. I shared variations to fit different tastes and dining occasions. Finally, we discussed storage methods to keep your dish fresh. This recipe is simple, delicious, and adaptable. You can enjoy it your way! Get creative and make it yours. Happy cooking!$

Creamy Tomato Spinach Tortellini

A delicious and creamy dish featuring cheese tortellini, fresh spinach, and a rich tomato sauce.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

12 ounces cheese tortellini
2 tablespoons olive oil
3 cloves garlic, minced
14.5 ounces diced tomatoes, undrained
1 cup heavy cream
3 cups fresh spinach, roughly chopped
1 teaspoon Italian seasoning
to taste salt and pepper
0.25 cup grated Parmesan cheese
for garnish fresh basil leaves

Instructions

In a large pot of boiling salted water, cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Stir in the diced tomatoes (with their juice) and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, for about 5 minutes.
Add the chopped spinach and Italian seasoning to the skillet. Cook for another 2-3 minutes, until the spinach is wilted. Season with salt and pepper to taste.
Add the cooked tortellini to the creamy tomato and spinach mixture. Gently toss to combine, allowing the tortellini to be coated in the sauce.
Stir in the grated Parmesan cheese until melted and creamy. Remove from heat.
Divide the creamy tortellini into bowls and garnish with fresh basil leaves.

Notes

Serve with fresh basil for added flavor.

Keyword creamy, pasta, spinach, tomato, tortellini