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To make creamy spinach tortellini, gather these key ingredients: - 12 oz cheese tortellini (fresh or frozen) - 2 cups fresh spinach, roughly chopped - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 2 tablespoons extra-virgin olive oil - 2 cloves garlic, finely minced - 1/2 teaspoon red pepper flakes (optional, for a kick) - Salt and freshly ground black pepper to taste - Fresh basil leaves, for garnish You might not have every ingredient on hand. Here are some easy swaps: - Use kale instead of spinach for a heartier taste. - Swap heavy cream for half-and-half or cream cheese for a lighter version. - Try nutritional yeast instead of Parmesan for a vegan option. - Olive oil can be replaced with butter for a richer flavor. These substitutions still keep the dish delicious and creamy. You can use either fresh or frozen tortellini in this recipe. Fresh tortellini cooks quickly, usually in just 3-5 minutes. Frozen tortellini takes a bit longer, around 7-9 minutes. Fresh tortellini often has a softer texture and richer flavor. Frozen tortellini is more convenient, making it easy to store. Whichever you choose, both will work well in this creamy spinach dish. {{ingredient_image_2}} Start by boiling water in a large pot. Add salt to the water. Once the water boils, add the tortellini. If you have fresh tortellini, cook it for about 3-5 minutes. Frozen tortellini needs about 7-9 minutes. Check the package for exact times. The tortellini should be tender but firm, called al dente. After cooking, drain the tortellini and let it cool for a moment. Next, heat a large skillet over medium heat. Add two tablespoons of extra-virgin olive oil. When the oil shimmers, add two cloves of finely minced garlic. Stir the garlic for about one minute until it smells great. Be careful not to burn it. Then, add two cups of roughly chopped fresh spinach. If you like some heat, add half a teaspoon of red pepper flakes. Cook the spinach for about 2-3 minutes, stirring gently until it wilts. Reduce the heat to low. Pour in one cup of heavy cream slowly, mixing it with the garlic and spinach. Then, gradually sprinkle in one cup of freshly grated Parmesan cheese. Stir until the cheese melts and the sauce becomes creamy. Taste the sauce and add salt and freshly ground black pepper to your liking. Finally, add the drained tortellini to the cream sauce. Toss gently to coat each piece well. Heat everything together for one to two minutes, then serve hot, garnished with fresh basil leaves. Enjoy your creamy spinach tortellini! To make the cream sauce just right, use fresh ingredients. Fresh spinach adds a vibrant touch. Heavy cream gives the sauce a rich flavor. When you add the cheese, do it slowly. This helps it melt well. Stir constantly to keep the sauce smooth. If it gets too thick, add a splash of water or more cream. Taste as you go. Adjust salt and pepper to your liking. To keep your tortellini from sticking together, start with boiling water. Make sure it's salted. This adds flavor and helps the pasta cook evenly. Stir the tortellini gently when you add them to the pot. This prevents them from clumping. Once cooked, drain them but don’t rinse. Rinsing washes away the starch that helps the sauce stick. Toss them with a little olive oil if needed. If you have leftovers, store them in an airtight container. Let the dish cool to room temperature first. This prevents condensation inside the container. Keep it in the fridge for up to three days. To reheat, warm it on the stove over low heat. Add a splash of cream if the sauce is too thick. Stir gently to combine. Enjoy your creamy spinach tortellini again! Pro Tips Use Fresh Tortellini: Fresh tortellini will provide a more tender texture and richer flavor compared to frozen. If possible, choose fresh for the best results. Customize Your Greens: Feel free to add other leafy greens such as kale or arugula for added nutrition and flavor. Just adjust the cooking time accordingly. Adjust the Creaminess: For a lighter sauce, substitute half of the heavy cream with low-fat milk or chicken broth. This will still yield a delicious dish without sacrificing too much flavor. Garnish for Flavor: Adding freshly chopped herbs like parsley or chives not only enhances the presentation but also boosts the flavor profile of the dish. {{image_4}} You can easily add protein to creamy spinach tortellini. Chicken, shrimp, or sausage works great. For chicken, cook it in the pan before adding garlic. For shrimp, toss them in after the garlic. If you use sausage, cook it fully and then mix it in. This makes the dish more filling and tasty. For a vegetarian twist, swap the cheese tortellini for a veggie version. Many stores offer spinach or mushroom tortellini. If you want a vegan option, choose plant-based cream and cheese. Cashew cream adds a rich texture. You can also use nutritional yeast for that cheesy flavor without dairy. To boost flavor, try adding herbs and spices. Fresh basil adds a bright taste. Oregano or thyme can give a warm depth. A dash of lemon juice adds freshness, too. If you like heat, more red pepper flakes can spice things up. Mix and match to find your perfect blend! After enjoying your creamy spinach tortellini, you’ll want to store leftovers safely. Let the dish cool to room temperature first. Use an airtight container for storage. This helps keep it fresh. You can keep it in the fridge for up to three days. Be sure to label the container with the date you made it. This way, you’ll remember when to eat it. To reheat your creamy spinach tortellini, take it out of the fridge. You can use a microwave or a stove. If using a microwave, place it in a bowl and cover it loosely. Heat it in 30-second bursts, stirring in between. This helps heat everything evenly. If using a stove, place it in a skillet over low heat. Add a splash of cream or water to help it stay moist. Stir gently until it is heated through. If you want to save the dish for later, freezing is an option. Allow the tortellini to cool completely. Transfer it to a freezer-safe container or a zip-top bag. Squeeze out as much air as you can before sealing. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat as described above. This way, you can enjoy your creamy spinach tortellini even after some time! Yes, you can use other pasta shapes. Bowtie, penne, or fettuccine work well too. Just remember to adjust the cooking time based on the pasta type. Fresh pasta cooks quickly, while dried pasta takes longer. This flexibility helps you enjoy the creamy spinach sauce with your favorite pasta. To add heat, use more red pepper flakes. You can also try minced jalapeños or a splash of hot sauce. Start with small amounts, then taste as you go. This way, you control the spice level. It’s fun to customize the dish to match your taste buds. Creamy spinach tortellini pairs well with a simple salad or garlic bread. A light Caesar salad offers crispness and freshness. Garlic bread adds a crunchy texture. You can also serve it with roasted veggies for a colorful plate. These sides enhance the meal and make it more satisfying. This post covered the key steps to making creamy spinach tortellini. We discussed ingredients, cooking methods, and variations. You learned how to cook tortellini perfectly and make a rich cream sauce. Plus, we talked about useful tips for storing leftovers and enhancing flavors. In conclusion, enjoy making this dish your own. Use fresh or frozen ingredients, and don’t shy away from trying new flavors. Happy cooking!

Creamy Spinach Tortellini Delight

A rich and creamy dish featuring cheese tortellini and fresh spinach, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 12 oz cheese tortellini (fresh or frozen)
  • 2 cups fresh spinach, roughly chopped
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely minced
  • 0.5 teaspoon red pepper flakes (optional, for a kick)
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a rapid boil. Carefully add the tortellini and cook according to the package instructions—approximately 3-5 minutes for fresh tortellini and 7-9 minutes for frozen. Once cooked to al dente, drain the tortellini and set aside, allowing it to cool slightly.
  • Place a large skillet over medium heat and add the olive oil. Once the oil shimmers, introduce the minced garlic to the pan. Sauté for about 1 minute, stirring constantly until aromatic, but watch closely to prevent burning.
  • Incorporate the chopped spinach and red pepper flakes (if desired) into the skillet. Cook, stirring gently, for approximately 2-3 minutes, or until the spinach begins to wilt down and soften.
  • Reduce the heat to low and slowly pour in the heavy cream, stirring to blend smoothly with the sautéed garlic and spinach. Gradually sprinkle in the grated Parmesan cheese, stirring continuously until the sauce is rich, creamy, and all the cheese has melted. Enhance the flavor with salt and black pepper to your personal taste.
  • Add the drained tortellini into the creamy spinach mixture. Gently toss or fold the tortellini to ensure each piece is thoroughly coated in the luscious sauce. Allow it to cook for an additional 1-2 minutes, just enough to warm everything through.
  • Once heated, remove the skillet from the heat. Serve the dish hot, garnished with fresh basil leaves for a pop of color and a fragrant finish.

Notes

Add more red pepper flakes for extra heat if desired.
Keyword creamy, pasta, spinach, tortellini