Creamy Spinach Tomato Tortellini is a comforting and colorful dish that blends tender cheese-filled tortellini with fresh spinach and juicy tomatoes, all wrapped in a smooth, creamy sauce. It’s a simple meal that feels like a hug in a bowl, full of bright flavors and soft textures that everyone can enjoy.
I love making this dish on busy weeknights because it comes together quickly, and the creamy sauce makes everything taste extra special. Adding fresh spinach is a great way to sneak in some greens without it feeling like a chore, and the tomatoes add just the right touch of sweetness and zing. I always find myself going back for seconds!
My favorite way to serve this is with a sprinkle of grated Parmesan and a slice of crusty garlic bread to soak up all that lovely sauce. It’s perfect for sharing with family or friends and makes for a cozy meal any time of year. Whenever I make this, it feels like a little celebration of simple, delicious food.
Key Ingredients & Substitutions
Italian Sausage: This adds a nice savory flavor and a bit of spice to the dish. For a milder or meat-free option, substitute with ground turkey, chicken, or plant-based sausage.
Tortellini: Cheese-filled fresh tortellini is best for creaminess. If you can’t find tortellini, cheese ravioli or even small stuffed pasta works well here.
Heavy Cream: This creates the rich sauce. If you want a lighter version, try half-and-half or a mix of milk and cream cheese, but the sauce won’t be quite as thick.
Spinach: Fresh baby spinach adds color, texture, and nutrition. You can swap for kale or Swiss chard, just cook those a bit longer to soften.
Diced Tomatoes: Use canned diced tomatoes drained of excess juice to avoid thinning the sauce. Fresh chopped tomatoes work in a pinch but may need longer cooking.
Parmesan Cheese: Adds salty, nutty flavor and thickens the sauce. If you don’t have Parmesan, Pecorino Romano or Asiago are good alternatives.
How Do I Make Sure the Sauce Is Creamy and Not Watery?
The key to a creamy sauce here is balancing your liquid and cooking time carefully:
- First, drain canned tomatoes well to avoid extra water in the sauce.
- Simmer the cream and broth gently to help thicken the sauce without boiling it hard.
- Cook the tortellini directly in the sauce to soak up flavor, but keep the lid on to trap steam which helps them cook evenly.
- If your sauce feels too thin after adding the spinach, let it simmer uncovered for a few minutes to reduce.
- Finally, stirring in Parmesan off the heat lets it melt smoothly without clumping.
Taking time on these steps helps you get a luscious, creamy sauce that coats every bite beautifully.
Equipment You’ll Need
- Large nonstick skillet – perfect for cooking sausage and simmering tortellini in one pan without sticking.
- Wooden spoon or silicone spatula – lets you stir gently without scratching your pan’s surface.
- Measuring cups and spoons – helps keep your cream, broth, and spices just right.
- Colander – for draining the canned tomatoes to keep the sauce thick.
Flavor Variations & Add-Ins
- Swap Italian sausage for cooked chicken or turkey to keep it lighter but still protein-rich.
- Add sun-dried tomatoes instead of canned for a deeper, tangy tomato flavor.
- Stir in mushrooms when cooking the sausage for extra earthiness and texture.
- Use fresh garlic and crushed red pepper flakes for a spicier kick that wakes up the cream sauce.
Creamy Spinach Tomato Tortellini
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1/2 pound ground Italian sausage (mild or spicy, your preference)
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1/2 teaspoon dried Italian herbs (basil, oregano, thyme)
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 (9 oz) package refrigerated cheese tortellini
- 3 cups fresh baby spinach, roughly chopped
- 1/2 cup grated Parmesan cheese, plus more for garnish
- Salt and freshly ground black pepper, to taste
- Fresh chopped parsley, for garnish
Time Needed:
This recipe takes about 20 to 25 minutes from start to finish. You’ll spend around 10 minutes browning sausage and preparing ingredients, then about 10-15 minutes cooking the tortellini and combining everything into a creamy, flavorful sauce.
Step-by-Step Instructions:
1. Cook the Sausage
Heat olive oil in a large skillet over medium heat. Add the ground Italian sausage, breaking it up with a spoon. Cook for about 5 to 7 minutes until browned and fully cooked.
2. Add Garlic and Tomatoes
Add the minced garlic and sauté for 1 minute, until fragrant. Stir in the drained diced tomatoes, dried Italian herbs, and optional red pepper flakes. Let it simmer gently for 2 to 3 minutes to blend flavors.
3. Make the Creamy Sauce
Pour in the heavy cream and chicken broth, stirring to combine. Bring the sauce to a gentle simmer on medium-low heat.
4. Cook the Tortellini
Add your refrigerated tortellini straight into the skillet. Cover and cook for about 5 minutes, stirring occasionally, until the tortellini are tender and perfectly cooked.
5. Add Spinach and Cheese
Stir in the fresh spinach and cook until it wilts, about 2 more minutes. Remove the skillet from heat and mix in the grated Parmesan cheese. Taste and season with salt and pepper as needed.
6. Serve and Garnish
Serve your creamy tortellini hot, sprinkled with extra Parmesan and fresh parsley. Enjoy with crusty bread to scoop up the rich sauce!
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes! If using frozen tortellini, add a couple of extra minutes to the cooking time and make sure they’re fully thawed or gently increase the simmer time until tender. Stir occasionally to prevent sticking.
How Can I Make This Recipe Vegetarian?
Simply skip the Italian sausage and add extra vegetables like mushrooms, zucchini, or bell peppers. You can also use plant-based sausage for a vegetarian protein option.
Can I Prepare This Dish Ahead of Time?
Yes, you can make the sauce and sausage mixture a day ahead and store it in the fridge. When ready to serve, warm it gently, add the tortellini and spinach, and finish cooking as directed.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.
