Creamy Spinach Tomato Tortellini in One Pot (30-Minutes)

One pot creamy spinach tomato tortellini is the ultimate quick and easy dinner. After making this many times, I’ve discovered the trick to perfectly creamy tortellini every time. The rich, creamy sauce and tender spinach make this dish irresistible. Try it with my crispy jalapeno popper egg rolls for a complete meal. If you love recipes like this, you’ll also enjoy Crispy Jalapeno Popper Egg Rolls and Cheesy Chicken and Sausage Pasta.

What You'll Need for Creamy Spinach Tomato Tortellini in One Pot (30-Minutes)

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 (20 oz) package cheese tortellini
• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 4 cups fresh spinach
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• Garlic
• Onion
• Tomato
• Parmesan cheese
• Salt
• Pepper
• Optional: Fresh basil
• Optional: Red pepper flakes
• Optional: Crushed red pepper

How to Make Creamy Spinach Tomato Tortellini in One Pot (30-Minutes)

1. Cook tortellini: Cook tortellini according to package instructions. Drain and set aside.
2. Sauté onion and garlic: Melt butter in a large pot over medium heat. Add onion and garlic, cooking until softened.
3. Add tomatoes and spinach: Stir in diced tomatoes (with juice) and spinach. Cook until spinach is wilted.
4. Create creamy sauce: Stir in heavy cream and Parmesan cheese. Cook until sauce is creamy and slightly thickened.
5. Combine and serve: Add cooked tortellini to the pot, stirring to combine. Season with salt and pepper. Serve hot, garnished with fresh basil.

Storing & Reheating Creamy Spinach Tomato Tortellini in One Pot (30-Minutes)

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This dish can be made ahead and reheated. Add a little extra cream or broth to help loosen the sauce.

Freezing Creamy Spinach Tomato Tortellini in One Pot (30-Minutes)

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: For a spicy kick, add a pinch of red pepper flakes or crushed red pepper to the sauce.
• Best substitution: Use frozen spinach instead of fresh. Thaw and squeeze out excess water before using.
• Make-ahead: Prepare the ingredients ahead of time. The dish can be assembled and cooked just before serving.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce becomes too thick, thin it out with a little chicken broth or water.

Creamy Spinach Tomato Tortellini in One Pot (30-Minutes)

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 (20 oz) package cheese tortellini
• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 4 cups fresh spinach
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste

Seasonings

• Garlic
• Onion
• Tomato
• Parmesan cheese
• Salt
• Pepper

Optional Toppings

• Fresh basil
• Red pepper flakes
• Crushed red pepper

Instructions

1. Cook tortellini: Cook tortellini according to package instructions. Drain and set aside.
2. Sauté onion and garlic: Melt butter in a large pot over medium heat. Add onion and garlic, cooking until softened.
3. Add tomatoes and spinach: Stir in diced tomatoes (with juice) and spinach. Cook until spinach is wilted.
4. Create creamy sauce: Stir in heavy cream and Parmesan cheese. Cook until sauce is creamy and slightly thickened.
5. Combine and serve: Add cooked tortellini to the pot, stirring to combine. Season with salt and pepper. Serve hot, garnished with fresh basil.

Notes

• Chef tip: For a spicy kick, add a pinch of red pepper flakes or crushed red pepper to the sauce.
• Best substitution: Use frozen spinach instead of fresh. Thaw and squeeze out excess water before using.
• Make-ahead: Prepare the ingredients ahead of time. The dish can be assembled and cooked just before serving.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce becomes too thick, thin it out with a little chicken broth or water.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
• Make ahead: This dish can be made ahead and reheated. Add a little extra cream or broth to help loosen the sauce.

Nutrition Per Serving

• Calories: 670
• Protein: 26g
• Fat: 36g
• Carbs: 65g
• Fiber: 4g
• Sugar: 5g
• Sodium: 1200mg
• Cholesterol: 140mg
• Sat. Fat: 21g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Spinach Tomato Tortellini in One Pot (30-Minutes) FAQs

A Warm Final Note

I can’t wait for you to try Creamy Spinach Tomato Tortellini in One Pot (30-Minutes) and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!