Spinach Tomato Tortellini

by Erin

This spinach tomato tortellini is pretty enough for a special occasion or easy enough for a weeknight meal. pump it up and serve with chicken, broccoli, and garlic bread.

Spinach Tomato Tortellini

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I love cooking with others, especially with friends I have not seen in a long time. Especially when going home to Rochester, NY for the holidays and we get to shop at my favorite grocery store in the world, Wegmans, which I miss dearly (keeping my fingers crossed they will expand).

For New Year’s Eve, three of my high-school friends and I got together and cooked dinner together before getting ready for the evening’s festivities to bring in 2011. Each of us took on a different task and then enjoyed the deliciousness together before getting dressed up!

We pumped up the garlic and cheese a bit from the original recipe and I am glad we did because the sauce turned out amazing! Our pasta was served with chicken and garlic bread sticks. We make such a great team!

Spinach Tomato Tortellini wit Roasted Broccoli and Garlic Bread

The memory lingered on for over 10 years later when I made it again, after a serious craving for creamy cheesy good pasta, and it was just as good as I remembered. In fact I mentioned it to those same three friends and now they want to remake it too! We may be physically far apart but we can pretend we are eating together again.

This time, while still served with a trusty slice of garlic bread, I added broccoli instead of chicken. But all of the above would be great too ;-). Also proof that this meal can do it all, from a weeknight meal to NYE!

Love this spinach tomato tortellini and looking for other great dishes?

Post updated 1/16/22, photo above is the original.

Spinach Tomato Tortellini


Yield: 4 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1 (16 oz.) package cheese tortellini
  • 1 (14.5 oz.) can diced tomatoes with garlic and onion
  • 1 cup chopped fresh spinach
  • 2 tsp minced garlic
  • 1-1/2 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp flour
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese


  1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
  2. While the tortellini cooks, In a large saucepan over medium heat combine the tomatoes, spinach, garlic, basil, salt, and pepper. Cook and stir until the mixture begins to bubble, about 5 minutes.
  3. In a medium bowl, whisk together the flour, milk, and cream. Slowly pour while stirring into the saucepan. Stir in Parmesan cheese. Heat through, reduce heat to low, and simmer until thick, about 5 minutes.
  4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from All Recipes
Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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