Tortellini In A Spinach Cream Sauce

Tortellini in a Spinach Cream Sauce is a deliciously rich and comforting dish that’s perfect for a cozy dinner. The creamy sauce, made with butter, heavy cream, and Parmesan cheese, coats the tender cheese tortellini, while fresh spinach and sun-dried tomatoes add a burst of flavor and color.

This easy-to-make recipe is a perfect balance of indulgence and freshness, making it a go-to for weeknight meals or special occasions.

Why You’ll Love This Recipe:

People will love this Tortellini in a Spinach Cream Sauce because it’s the perfect combination of creamy, cheesy goodness and vibrant, fresh flavors.

The rich, velvety sauce made with heavy cream and Parmesan complements the tender cheese-filled tortellini, while the spinach adds a touch of freshness and the sun-dried tomatoes bring a savory sweetness.

It’s a quick, satisfying dish that feels indulgent yet balanced, making it a crowd-pleaser for both casual dinners and more special occasions. Plus, it’s easy to make and always delivers big flavor!

Key Ingredients:

Cheese Tortellini: Tender pasta pockets filled with creamy cheese that serve as the base of the dish.

Butter and Garlic: These create a flavorful base for the creamy sauce.

Heavy Cream: Adds richness and a smooth texture to the sauce.

Parmesan Cheese: Brings a sharp, nutty flavor that enhances the creaminess of the sauce.

Spinach: Fresh, thinly sliced spinach adds color, texture, and a mild earthy flavor.

Sun-Dried Tomatoes: Add a tangy, savory depth and a touch of sweetness to balance the creamy sauce.

Tortellini in a Spinach Cream Sauce

Ingredients

1 pound (453.59 g) cheese tortellini

1 tablespoon unsalted butter

1 clove garlic, minced

2 tablespoons all-purpose flour

1¼ cups (297.5 ml) heavy cream

½ teaspoon salt

⅓ cup (33.33 g) grated Parmesan cheese

5 ounces (141.75 g) baby spinach, thinly sliced

7 ounces (198.45 g) sun-dried tomatoes, thinly sliced

Instructions

Step 1: Cook the Tortellini

Follow the package instructions to cook the tortellini.

Step 2: Make the Sauce

In a large skillet, melt the butter over medium heat.

Add the minced garlic and cook for about 1 minute until fragrant.

Gradually stir in the flour and cook for another minute until it forms a smooth paste and releases a nutty scent.

Slowly pour in the heavy cream, whisking until smooth (it may start chunky, but will become smooth with whisking).

Add salt and Parmesan cheese, and simmer the mixture for about 5 minutes until it thickens.

Step 3: Add Spinach and Sun-Dried Tomatoes

Stir in the sliced spinach and sun-dried tomatoes, allowing them to cook for a few minutes until the spinach wilts and everything is heated through.

Step 4: Combine Tortellini

Add the cooked and drained tortellini to the skillet, gently stirring to coat the pasta evenly with the creamy sauce.

Serve right away.

Notes:

Tortellini Options: You can use any variety of cheese tortellini, but fresh tortellini will cook more quickly than dried. Adjust the cooking time according to the package instructions.

Spinach Texture: If you prefer a smoother texture, you can chop the spinach finely before adding it to the sauce. This will integrate the spinach more into the dish.

Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for extra flavor, but be sure to drain them well before slicing. You can also use dry-packed tomatoes if preferred; just soak them in warm water for a few minutes before slicing.

Consistency of the Sauce: If the sauce gets too thick, you can thin it out by adding a little bit of pasta water (reserved before draining the tortellini) or additional cream.

Make it Vegetarian: This recipe is naturally vegetarian, but you can enhance it by adding vegetables like mushrooms, peas, or roasted red peppers for more flavor and color.

Make Ahead: While the dish is best served immediately, you can prepare the cream sauce in advance and refrigerate it. Simply reheat it gently before tossing with the cooked tortellini and spinach.

Frequently Asked Questions:

Can I use frozen tortellini instead of fresh or dried?

Yes! Frozen tortellini works just as well as fresh or dried. Just be sure to follow the package instructions for cooking frozen tortellini, and you may need to add a minute or two to the boiling time.

Can I substitute spinach with another leafy green?

Absolutely! If you don’t have spinach, you can substitute it with kale, arugula, or Swiss chard.

Just ensure you remove any tough stems from kale or chard before adding it to the sauce.

Is there a dairy-free version of this recipe?

Yes! You can substitute the heavy cream with a dairy-free cream or coconut cream for a dairy-free version.

Replace the Parmesan with a plant-based cheese or nutritional yeast for a cheesy flavor.

Can I make this dish ahead of time?

While the dish is best served fresh, you can make the sauce in advance and refrigerate it.

When ready to serve, just reheat the sauce and mix it with freshly cooked tortellini and spinach.

How can I make the sauce richer or lighter?

To make the sauce richer, you can add a bit more Parmesan cheese or a dollop of mascarpone or cream cheese.

To lighten it, use half-and-half or a lower-fat cream substitute instead of heavy cream.

How can I avoid the sauce from becoming too thick or lumpy?

To prevent the sauce from becoming too thick or lumpy, whisk the heavy cream in slowly, ensuring that the flour and butter mixture is smooth before adding the liquid.

If the sauce becomes too thick, simply add a bit of pasta water or more cream to thin it out.

What’s the best way to cook the tortellini without overcooking it?

Follow the package instructions carefully for cooking times, and be sure to taste the tortellini just before the recommended time is up.

Fresh tortellini cooks in about 3-4 minutes, while frozen or dried may take a bit longer.

Keep an eye on it to ensure it stays al dente.

How do I properly sauté the garlic to avoid burning it?

To avoid burning the garlic, cook it on medium heat for about 1 minute, just until fragrant.

Stir constantly to make sure it doesn’t brown too quickly, as burnt garlic can turn bitter.

Can I make this recipe without sun-dried tomatoes?

Yes, you can skip the sun-dried tomatoes if you prefer, or replace them with fresh tomatoes for a milder flavor.

You could also try roasted red peppers for an added depth of flavor.

How can I make the sauce creamier?

To make the sauce creamier, you can add a bit more heavy cream or stir in a spoonful of cream cheese or mascarpone.

Another option is to reduce the sauce slightly before adding the tortellini, which will concentrate the creamy texture.