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- 1 package (9 oz) fresh or frozen tortellini (cheese or spinach-filled) - 2 cups fresh spinach, roughly chopped - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 1 tablespoon extra virgin olive oil - 2 cloves garlic, finely minced - 1/2 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional, for heat) - Sea salt and freshly cracked black pepper, to taste - 1/4 cup freshly grated Parmesan cheese (for garnish) You can change this dish to fit your taste. Here are some ideas: - Add cooked chicken or shrimp for protein. - Use kale instead of spinach for a different green. - Swap crushed tomatoes for diced tomatoes for a chunkier sauce. - Experiment with herbs like basil or thyme for extra flavor. Here are the tools you will need: - Large pot for boiling tortellini - Large skillet for making the sauce - Measuring cups and spoons for accurate ingredients - Colander for draining tortellini - Whisk for mixing cream into the sauce - Wooden spoon for stirring These ingredients and tools make it easy to whip up a delicious meal. Enjoy the cooking! {{ingredient_image_2}} First, fill a large pot with water. Add a good amount of salt to it. Bring the water to a rolling boil. Carefully add the tortellini to the pot. Cook them according to the package instructions, usually 3-5 minutes. You want them to be al dente, which means they should still have a slight bite. Once cooked, drain the tortellini. Return them to the pot and cover to keep warm. Next, grab a large skillet. Pour in the extra virgin olive oil and heat it over medium heat. When the oil is hot, add the minced garlic. Sauté for about 1 minute, stirring all the time. You want the garlic to smell amazing but not brown. Then, pour in the crushed tomatoes. Add the dried oregano and red pepper flakes if you like some heat. Stir everything well and let it simmer for 5-7 minutes. Stir occasionally to stop it from sticking. Now it's time to make it creamy! Lower the heat to a gentle simmer. Gradually whisk in the heavy cream. Keep stirring until everything is well mixed. Let the sauce simmer for another 3-4 minutes. It should become creamy and a bit thick. Next, add the chopped spinach to the sauce. Stir and cook for another 2-3 minutes. You want the spinach to wilt and blend in. Season with sea salt and freshly cracked black pepper. Finally, gently fold in the drained tortellini. Make sure they are coated in that delicious sauce. Let everything heat together for another minute. Then, serve the creamy tortellini in warm bowls and sprinkle with freshly grated Parmesan cheese. Enjoy! To make the best tortellini, start with plenty of water. Salt the water well; this adds flavor. Bring the water to a rolling boil before adding the tortellini. Cook them for 3-5 minutes, or until they float. This means they are done. Drain them gently and return them to the pot. Cover them to keep warm while you make the sauce. For a creamy sauce, use heavy cream. Add it slowly after cooking the garlic and tomatoes. Lower the heat to a gentle simmer before adding the cream. Whisk it in to combine well. Let it simmer for a few minutes to thicken. This step makes your sauce rich and smooth. Boost the flavor with fresh herbs like basil or parsley. Add a squeeze of lemon juice for brightness. If you like heat, include red pepper flakes. Always taste before serving. Adjust with sea salt and black pepper as needed. For a finishing touch, sprinkle freshly grated Parmesan on top for added depth. Pro Tips Fresh Ingredients: Use fresh spinach for a vibrant flavor and better texture in your dish. Fresh herbs can also enhance the overall taste. Adjust the Creaminess: If you prefer a lighter sauce, reduce the amount of heavy cream or substitute with half-and-half or a non-dairy alternative. Make It Spicy: For extra heat, consider adding more red pepper flakes or a dash of hot sauce to your sauce while it simmers. Perfect Parmesan: Use freshly grated Parmesan cheese instead of pre-grated for a creamier texture and richer flavor to finish your dish. {{image_4}} You can easily make this dish vegetarian. Simply use vegetable broth instead of chicken broth. For a vegan version, switch the heavy cream with coconut cream or cashew cream. Use vegan tortellini filled with spinach or mushrooms. These swaps keep the dish rich and creamy without dairy. While tortellini shines in this recipe, you can use other pasta types too. Try penne, farfalle, or even whole wheat pasta. Each pasta will soak up the sauce differently. Choose what you like best or what you have at home. Just adjust the cooking time based on the pasta you use. Want to add protein? Grilled chicken, shrimp, or turkey sausage work great. Cook the protein first, then set it aside. Mix it into the dish just before serving. For a plant-based boost, add chickpeas or white beans. These additions make the dish heartier and more filling. After you finish your meal, let the creamy tomato spinach tortellini cool down. Use an airtight container to store it in the fridge. This way, it stays fresh for about three to four days. Make sure to keep it sealed to avoid drying out. If you plan to eat it later, don’t add the cheese until you reheat it. When you're ready to enjoy your leftovers, reheat them gently. You can use the stove or the microwave. If using the stove, add a little water or cream to help with moisture. Stir often so it heats evenly. If using the microwave, cover the dish with a lid or microwave-safe wrap. Heat in short bursts of 30 seconds, stirring in between. This prevents overcooking and keeps the sauce creamy. If you want to save some for later, you can freeze the dish. It’s best to freeze the tortellini and sauce separately. This keeps the texture nice. Use freezer-safe containers or bags. The tortellini can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for best results. Yes, you can use dried tortellini. Just adjust the cooking time. Check the package for the exact time needed. Generally, it takes longer to cook than fresh or frozen tortellini. Make sure to taste it to see if it is al dente. To make this dish gluten-free, use gluten-free tortellini. Many brands offer good options made from rice or corn. Also, check your tomato can for any added gluten. Most ingredients are naturally gluten-free but always read labels to be safe. You can use half-and-half or whole milk for a lighter option. Coconut cream works well for a dairy-free version. Another choice is cashew cream. Just blend soaked cashews with water until smooth for a creamy texture. This dish lasts about 3-5 days in the fridge. Store it in an airtight container to keep it fresh. Reheat gently on the stove or in the microwave. Add a splash of water or cream to revive the sauce's creaminess. In this blog post, we covered the key ingredients, step-by-step cooking, and helpful tips for making a delicious creamy tomato spinach tortellini. I shared ways to customize your dish and ensure it turns out perfectly every time. Remember, you can swap ingredients to fit your needs, whether it’s dietary or flavor preferences. Keep these tips in mind as you create your meal. Enjoy your cooking adventure! You will impress everyone with your tasty dish!

Creamy Tomato Spinach Tortellini

A delicious and creamy pasta dish featuring tortellini, fresh spinach, and a rich tomato sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 9 oz fresh or frozen tortellini (cheese or spinach-filled)
  • 2 cups fresh spinach, roughly chopped
  • 14 oz crushed tomatoes
  • 1 cup heavy cream
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • to taste sea salt and freshly cracked black pepper
  • 1/4 cup freshly grated Parmesan cheese (for garnish)

Instructions
 

  • In a large pot, bring a generous amount of salted water to a rolling boil. Carefully add the tortellini and cook according to the package instructions, usually around 3-5 minutes, until al dente. Drain the tortellini, then return them to the pot, covering to keep warm.
  • In a large skillet, heat the extra virgin olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, stirring continuously until fragrant but not browned.
  • Pour in the crushed tomatoes, followed by the dried oregano and red pepper flakes (if using). Stir well to combine and let the sauce simmer for 5-7 minutes, stirring occasionally to prevent sticking.
  • Lower the heat to a gentle simmer and gradually whisk in the heavy cream. Stir until combined, allowing the sauce to gently simmer for an additional 3-4 minutes until it becomes creamy and slightly thickened.
  • Add the chopped spinach to the creamy tomato sauce, stirring and cooking for another 2-3 minutes until the spinach has wilted and is well incorporated. Season with sea salt and freshly cracked black pepper to taste.
  • Introduce the drained tortellini to the skillet, folding them gently into the sauce, ensuring they are evenly coated. Let everything cook together for another minute to ensure it’s heated through.
  • Ladle the creamy tortellini into warm bowls and generously sprinkle with freshly grated Parmesan cheese.

Notes

To present the dish beautifully, serve it in a shallow bowl. Top with an extra sprinkle of Parmesan and a few fresh spinach leaves for a vibrant contrast. A delicate drizzle of high-quality olive oil can add an appealing sheen and enhance the flavor. Enjoy your meal!
Keyword creamy, pasta, spinach, tomato, tortellini