Creamy Tomato Spinach Tortellini

$You can use fresh or frozen tortellini for this dish. I prefer cheese-filled tortellini, but spinach-filled works too. Both options bring a lovely flavor. A 9 oz package is perfect for four servings. For the sauce, gather these key items: - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 2 cloves garlic, minced - 1 tablespoon olive oil These ingredients create a rich, creamy base. The crushed tomatoes add sweetness, while the cream brings smoothness. Seasoning is important for flavor. Use: - 1/2 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste Garnish with 1/4 cup grated Parmesan cheese. This adds a salty kick and enhances the dish visually. {{ingredient_image_1}} First, grab a large pot. Fill it with water and add salt. Bring the water to a boil. When boiling, add your tortellini. Cook it for about 3 to 5 minutes, or until it is al dente. Check the package for exact time. Once cooked, drain the tortellini and set it aside. Now, take a large skillet and place it on the stove. Pour in a tablespoon of olive oil and heat it over medium heat. Once hot, add two minced garlic cloves. Sauté for about one minute until you smell the garlic. Be careful not to burn it. Next, pour in the can of crushed tomatoes. Sprinkle in half a teaspoon of dried oregano. If you like spice, add red pepper flakes too. Let this simmer for 5 to 7 minutes, stirring every so often. Now, lower the heat and add one cup of heavy cream. Stir it in well and let it simmer for another 3 to 4 minutes. The sauce should become creamy and a bit thick. Finally, toss in the chopped spinach. Cook it for 2 to 3 minutes until the spinach wilts. Season with salt and pepper to taste. With the sauce ready, it’s time to combine. Add the cooked tortellini into the skillet. Gently stir to coat each piece with the creamy sauce. Let it cook together for another minute to heat everything through. Spoon the creamy tortellini into bowls. Top each bowl with grated Parmesan cheese. For an extra touch, you can sprinkle on some fresh spinach leaves or a drizzle of olive oil. This not only looks good but also adds flavor. Enjoy your delicious meal! To boost the taste, try adding more spices. Fresh basil or thyme brings a nice twist. A splash of balsamic vinegar can brighten the sauce. If you like heat, add more red pepper flakes. For a rich flavor, include a bit of butter when mixing the cream. You can swap ingredients if needed. Use canned diced tomatoes instead of crushed tomatoes. If you want a lighter sauce, use half-and-half instead of heavy cream. For those avoiding dairy, try coconut cream. You can also use any pasta instead of tortellini. Just adjust cooking times as needed. Serve the tortellini in a shallow bowl for a nice look. Garnish with extra Parmesan for a cheesy touch. Add fresh spinach leaves on top for color. A drizzle of olive oil can make it shine. Consider pairing the dish with crusty bread on the side for added texture. Pro Tips Use Fresh Spinach: Fresh spinach adds a vibrant color and flavor to the dish, but frozen spinach can be used in a pinch. If using frozen, make sure to thaw and drain excess water before adding it to the sauce. Customize the Cheese: Feel free to experiment with different types of cheese-filled tortellini, such as ricotta or four-cheese varieties, to enhance the flavor profile of your dish. Add Protein: For a heartier meal, consider adding grilled chicken, shrimp, or even sautéed mushrooms to the tortellini for extra protein and texture. Serve Immediately: This dish is best enjoyed fresh, as the tortellini may become mushy if left in the sauce for too long. Serve right away for the best experience! {{image_2}} You can make this dish more filling by adding protein. Chicken, shrimp, or sausage work well. If you use chicken, cook it in the skillet before adding garlic. Make sure to cut it into small pieces. For shrimp, add them right after the garlic. They cook fast and add great flavor. If you prefer sausage, use Italian sausage for a spicy kick. Just crumble and brown it in the skillet before adding tomatoes. Feel free to swap in other veggies. Broccoli or zucchini can add color and texture. If you like mushrooms, they add a nice earthy flavor. Just slice them and cook them with the garlic. You can also use kale instead of spinach. It holds up well in the sauce. Mix and match your favorite veggies to keep things fresh and exciting. While the creamy tomato sauce is rich and tasty, you can try other sauces too. A pesto sauce can give a bright flavor. You can mix it in with the cream for a twist. Or, use a marinara sauce for a lighter option. Just heat it through before adding the tortellini. If you want a kick, try adding a splash of hot sauce to the cream. Each sauce change can create a new dish for you to enjoy. You can store leftover creamy tomato spinach tortellini in the fridge. Place it in an airtight container. It stays fresh for up to three days. When you are ready to eat, check for any signs of spoilage. If it looks good, it's ready to be reheated. If you want to keep it longer, freezing is a great option. First, let the tortellini cool completely. Then, transfer it to a freezer-safe container or bag. Make sure to remove as much air as possible. You can freeze it for up to three months. When you're ready to enjoy it again, thaw it overnight in the fridge. Reheating creamy tomato spinach tortellini is easy. You can use either the microwave or the stove. For the microwave, place a portion in a bowl. Add a splash of water or cream to keep it moist. Heat it in 30-second intervals, stirring in between, until warm. If you prefer the stove, put it in a skillet over low heat. Stir often and add a little cream or broth to help with the sauce's consistency. Heat until warmed through, and enjoy your delicious meal again! Yes, you can use dried tortellini. Just be aware that cooking times will vary. Follow the package instructions for the best results. Dried tortellini may need more water and time to soften. To make this dish dairy-free, swap heavy cream with coconut cream or a nut milk. Use dairy-free cheese or omit cheese altogether. This keeps the creamy texture while making it plant-based. You can serve this dish with garlic bread or a fresh salad. A light, zesty salad balances the rich flavors. You might also enjoy a glass of white wine with your meal. This post covered how to make creamy tomato spinach tortellini. We talked about the ingredients you need, like tortellini, sauce, and seasonings. I shared step-by-step cooking tips to help you prepare, assemble, and serve your dish. With flavor enhancements and substitutions, you can adapt this meal to fit your taste. Proper storage methods will keep leftovers fresh and tasty. Remember, experimenting with variations brings new life to this classic dish. With these insights, you can create a delicious meal and impress everyone at your table.$

Creamy Tomato Spinach Tortellini

A delicious and creamy tortellini dish with fresh spinach and crushed tomatoes.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

9 oz fresh or frozen tortellini (cheese or spinach-filled)
2 cups fresh spinach, chopped
14 oz crushed tomatoes
1 cup heavy cream
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
to taste Salt and pepper
1/4 cup grated Parmesan cheese (for garnish)

Instructions

In a large pot, bring salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
Stir in the crushed tomatoes, oregano, and red pepper flakes (if using). Allow to simmer for 5-7 minutes, stirring occasionally.
Reduce the heat to low, and slowly stir in the heavy cream. Mix well and let simmer for another 3-4 minutes until the sauce is creamy and slightly thickened.
Add the chopped spinach to the sauce, cooking for another 2-3 minutes until the spinach is wilted. Season with salt and pepper to taste.
Add the cooked tortellini to the skillet, gently stirring to coat them evenly with the creamy tomato sauce. Let it cook together for another minute to heat everything through.
Spoon the creamy tortellini into bowls and sprinkle with grated Parmesan cheese.

Notes

Serve the dish in a shallow bowl, garnishing with extra Parmesan and a few fresh spinach leaves on top for a pop of color. A drizzle of olive oil can also elevate the dish visually.

Keyword creamy, spinach, tomato, tortellini