Go Back
–+ servings
Spinach Tomato Tortellini

Spinach Tomato Tortellini

Yield: 4 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
The most unbelievably creamy tortellini you will make in just 15 min. Doesn’t get easier or tastier than that!
5 stars (12 ratings)

Ingredients

  • 12 ounces tortellini pasta
  • 1 ½ cups heavy cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 14.5-ounce can petite diced tomatoes
  • 3 cups spinach, roughly chopped
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup grated Parmesan

Instructions

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • In a small bowl, whisk together heavy cream and flour; set aside.
  • Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
  • Stir in tomatoes, spinach, basil, oregano, thyme and red pepper flakes, if using; season with salt and pepper, to taste. Cook, stirring occasionally, until spinach begins to wilt, about 2 minutes.
  • Gradually whisk in heavy cream mixture and Parmesan, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in tortellini and gently toss to combine.
  • Serve immediately.