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Tortellini with fire roasted tomatoes and spinach in a creamy sauce
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Creamy Spinach and Tomato Tortellini

This tortellini and veggie dinner goes together 1-2-3 and anyone who tastes it will declare it “the bomb.” 
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Everyday Meals, pasta, vegetarian dishes
Cuisine: Italian
Keyword: creamy spinach, tomatoes, tortellini
Servings: 4 -6
Calories: 759kcal
Author: Judith Hannemann

Ingredients

  • 1 pkg 16-20 oz fresh cheese tortellini
  • 14.5 oz can diced fire roasted tomatoes, undrained
  • 2 cups chopped frozen spinach defrosted and drained (see NOTES)
  • 1 clove garlic minced
  • 2 tbsp chopped onion
  • 1 tbsp fresh basil -OR- 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 1/4 cup grated parmesan cheese
  • 1 cup milk
  • 3/4 cup heavy cream
  • 3 tbsp flour

Instructions

  • Cook tortellini per package directions; drain and set aside (do not rinse)
  • Heat oil in a large saucepan over medium heat. Add minced garlic and onion. Cook for 3-5 minutes or until it becomes fragrant and onion begins to get translucent.
  • Add undrained tomatoes, basil, spinach, salt and pepper.
  • Add the drained tortellini and stir to combine.
  • Mix the milk and cream; add the flour, blending so there are no lumps—I put this in a covered container and shake it.
  • Add the milk mixture and the cheese. Stir constantly until sauce begins to boil.
  • Reduce heat and simmer for 5 minutes.
  • Serve immediately.

Notes

You can substitute fresh spinach for the frozen. Roughly chop it and use 2-3 cups

Nutrition

Serving: 1serving | Calories: 759kcal | Carbohydrates: 79g | Protein: 31g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 127mg | Sodium: 1551mg | Potassium: 384mg | Fiber: 9g | Sugar: 10g | Vitamin A: 10393IU | Vitamin C: 7mg | Calcium: 499mg | Iron: 6mg