Tortellini with Spinach and Parmesan Cream Sauce

Tortellini with Spinach and Parmesan Cream Sauce


Yield: 6 servings

  • 1 package (16 ounces) frozen cheese tortellini

  • 1 small onion, chopped

  • 2 tablespoons olive oil

  • 3 garlic cloves, minced

  • 1 can (14-1/2 ounces) diced tomatoes, undrained

  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

  • 1-1/2 teaspoons dried basil

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1-1/2 cups heavy whipping cream

  • 1/2 cup grated Parmesan cheese

  • Additional grated Parmesan cheese, optional


1) Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes, spinach, basil, salt and pepper.

2) Cook and stir over medium heat until liquid is absorbed, about 3 minutes. Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.

3) Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.

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