Creamy Spinach and Sun-Dried Tomato Tortellini Recipe

Introduction

This creamy spinach and sun-dried tomato tortellini is a flavorful and comforting dish that comes together quickly. With a rich sauce and fresh ingredients, it makes a perfect weeknight dinner or a satisfying meal any time.

Ingredients

• 12 ounces cheese tortellini (fresh or frozen)
• 1 tablespoon olive oil
• 3 cloves garlic (minced)
• 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
• 4 cups fresh spinach (washed and chopped)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper (to taste)

Instructions

1. Step 1: In a large pot, bring salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Step 3: Stir in the chopped sun-dried tomatoes and cook for 2–3 minutes.
4. Step 4: Add the fresh spinach to the skillet and cook until wilted, about 2–3 minutes.
5. Step 5: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and Italian seasoning. Season with salt and pepper to taste.
6. Step 6: Add the cooked tortellini to the skillet and gently toss to coat in the creamy sauce. Cook for an additional 2–3 minutes until heated through.
7. Step 7: Serve warm, garnished with extra Parmesan cheese or fresh herbs if desired.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream, but the sauce may be less rich.
• Add cooked chicken or sautéed mushrooms for extra protein and texture.
• If you like a bit of spice, sprinkle red pepper flakes into the sauce while simmering.
• Fresh basil can be a lovely garnish to complement the sun-dried tomatoes.

Storage

Store leftover tortellini in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just thaw and drain it well to avoid excess moisture in the sauce.

Is sun-dried tomato paste a good substitute?

Sun-dried tomato paste can be used for a more concentrated flavor, but reduce the quantity since it’s more intense. About 2 tablespoons should suffice.

Creamy Spinach and Sun-Dried Tomato Tortellini Recipe

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★★★★★

4.4 from 105 reviews

A rich and comforting Creamy Spinach & Sun-Dried Tomato Tortellini recipe featuring tender cheese tortellini tossed in a luscious garlic-infused cream sauce with sun-dried tomatoes and fresh spinach, perfect for a satisfying weeknight meal.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Tortellini:

• 12 ounces cheese tortellini (fresh or frozen)
• 1 tablespoon olive oil
• 3 cloves garlic (minced)
• 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
• 4 cups fresh spinach (washed and chopped)

For the Creamy Sauce:

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper (to taste)

Instructions

1. Cook the Tortellini: In a large pot, bring salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside to be combined later.
2. Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and cook for an additional 2-3 minutes to release their flavor. Add the fresh spinach to the skillet and cook until wilted, approximately 2-3 minutes.
3. Combine Ingredients: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in grated Parmesan cheese and Italian seasoning. Season with salt and pepper to taste. Add the cooked tortellini to the skillet and gently toss to coat evenly in the creamy sauce. Cook for another 2-3 minutes until heated through.
4. Serve: Plate the creamy tortellini warm, garnishing with additional Parmesan cheese and fresh herbs if desired. Serve immediately and enjoy this comforting dish.

Notes

• Use fresh tortellini for a softer texture or frozen tortellini for convenience.
• Adjust seasoning to taste; a pinch of red pepper flakes can add a subtle kick.
• For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
• Sun-dried tomatoes packed in oil add richness; if using dry-packed, rehydrate first.
• Serve with a side of crusty bread or a green salad for a complete meal.

Keywords: Creamy tortellini, spinach pasta recipe, sun-dried tomatoes, Italian pasta dish, easy stovetop meal