Creamy Tomato Tortellini
This one-pan Creamy Tomato Tortellini combines refrigerated cheese tortellini with baby spinach in a quick pink sauce of tomatoes, cream, and Parmesan. Ready in under 30 minutes, it’s an easy, comforting weeknight meal.
Equipment
- large pot
- large saucepan
Ingredients
- 20 ounces cheese tortellini refrigerated
- 2 tablespoons butter salted or unsalted
- 3 tablespoons all-purpose flour
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 1 1/2 cups milk
- 1/2 cup heavy whipping cream
- 15 oz can petite diced tomatoes
- 1 1/2 cups baby spinach leaves chopped
- 1/4 cup fresh basil leaves chopped
- 1/2 teaspoon dried oregano
- salt to taste
- freshly ground black pepper to taste
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- crushed red pepper flakes for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions. Drain thoroughly and set aside.
Sauce:
- Warm a large saucepan over medium heat and melt the butter. Whisk in the flour to form a smooth roux, then add the minced garlic and onion powder and stir for about 30 seconds to release the aromas.
- Slowly pour in the milk and heavy cream while whisking constantly to avoid lumps. Continue stirring until the mixture becomes smooth and begins to gently simmer and thicken.
- Add the diced tomatoes, chopped spinach, basil, and dried oregano to the sauce. Season with salt and freshly ground black pepper to taste. Stir in the grated Parmesan until it melts and integrates into the sauce.
Finish and Serve:
- Take the pan off the heat and fold the cooked tortellini into the creamy tomato sauce until everything is evenly coated. Serve immediately with extra Parmesan and a sprinkle of crushed red pepper flakes if desired.