Name: Creamy Spinach Tomato Tortellini
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-Inspired
Ingredients: 18 oz cheese tortellini (fresh or refrigerated); 1 tbsp olive oil or butter; 2–3 cloves garlic, minced; 1 cup cherry or grape tomatoes, halved; 2 cups fresh spinach; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt, to taste; Black pepper, to taste; Optional: 1/4 tsp red pepper flakes, 1 tsp dried basil or Italian seasoning

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This creamy spinach tomato tortellini is a quick, comforting pasta dish that’s full of flavor and perfect for busy weeknights. Pillowy cheese tortellini is coated in a rich, garlicky cream sauce with juicy tomatoes and fresh spinach. It’s one of those meals I turn to when I want something hearty and satisfying that doesn’t take much effort.

Why You’ll Love This Recipe

I love this recipe because it feels like comfort food but comes together in under 30 minutes. The tortellini cooks fast, and the creamy sauce gets a boost from sweet tomatoes and tender spinach. It’s cheesy, creamy, and just the right amount of indulgent without being too heavy. Plus, it only takes one pan—less cleanup, more flavor. Creamy Spinach Tomato Tortellini

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cheese tortellini (fresh or refrigerated)
Olive oil or butter
Garlic, minced
Cherry tomatoes or grape tomatoes, halved
Fresh spinach
Heavy cream
Grated Parmesan cheese
Salt
Black pepper
Optional: red pepper flakes, basil, or Italian seasoning

Directions

I cook the tortellini according to the package directions, then drain and set it aside.
In a large skillet, I heat olive oil or butter over medium heat and sauté the garlic for about 30 seconds.
I add the halved tomatoes and cook until they begin to soften and release their juices.
I pour in the cream and bring it to a gentle simmer.
I stir in Parmesan, salt, and pepper, letting the sauce thicken slightly.
I add the spinach and let it wilt into the sauce.
I return the cooked tortellini to the pan and toss everything together until coated and heated through.
I serve it warm, with extra Parmesan on top if I want.

Servings and timing

This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Sometimes I add cooked chicken or Italian sausage for extra protein. If I want a lighter version, I use half-and-half instead of heavy cream. I’ve also used sun-dried tomatoes in place of fresh ones for a more intense flavor. For a spicier twist, I sprinkle in red pepper flakes or stir in a spoonful of pesto.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta in a pan over low heat with a splash of cream or milk to loosen the sauce. The microwave works too—just stir halfway through to make sure it heats evenly. I try not to overcook it during reheating so the tortellini stays tender. Creamy Spinach Tomato Tortellini

FAQs

Can I use frozen tortellini?

Yes, I just cook it according to the package instructions before adding it to the sauce.

What kind of tomatoes should I use?

I usually use cherry or grape tomatoes because they’re sweet and cook quickly, but diced Roma tomatoes work too.

Can I make this without cream?

I’ve made it with half-and-half or even a mix of milk and a bit of cream cheese when I’m out of heavy cream.

Is this good for meal prep?

It’s best fresh, but it reheats well. I store the sauce and tortellini together and add a splash of liquid before reheating.

Can I add other vegetables?

Absolutely. I’ve added mushrooms, zucchini, or peas—whatever I have on hand that cooks quickly.

Conclusion

Creamy spinach tomato tortellini is one of those easy dinners that feels like a treat. It’s warm, cheesy, and full of comforting flavor, but still loaded with fresh ingredients. I love how quickly it comes together and how satisfying it is after a long day. Whether I’m cooking for myself or feeding the whole family, this recipe always delivers.