Creamy Tortellini with Spinach
Indulge in the ultimate comfort food with this Creamy Tortellini with Spinach recipe—a rich and satisfying dish perfect for cozy dinners or elegant gatherings. Featuring tender cheese tortellini coated in a velvety garlic-Parmesan cream sauce, this recipe gets a fresh, vibrant touch from sautéed baby spinach. The homemade roux, made with butter, flour, milk, and a splash of heavy cream, ensures a lusciously thick and smooth base, while a hint of nutmeg adds subtle warmth. Ready in just 30 minutes, this one-pan dish is as convenient as it is delicious, ideal for busy weeknights or when you want to impress with minimal effort. Serve it piping hot with a sprinkle of extra Parmesan and pair it with a crisp side salad or garlic bread for a meal that’s as comforting as it is irresistible. Perfect for lovers of creamy pasta recipes, this dish will quickly become a family favorite.
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Recipe Information
Ingredients
- 500 g cheese tortellini
- 2 tbsp butter
- 3 cloves garlic
- 2 tbsp all-purpose flour
- 500 ml milk
- 125 ml heavy cream
- 60 g Parmesan cheese, grated
- 150 g baby spinach
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.125 tsp nutmeg (optional)
- 1 tbsp olive oil
Instructions
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions, typically 4–6 minutes. Once cooked, drain and set aside.
While the tortellini cooks, finely mince the garlic and set it aside. Gently rinse the spinach and pat it dry.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the baby spinach and sauté for 2–3 minutes, or until wilted. Remove the spinach from the skillet and set aside.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 seconds, until fragrant but not browned.
Sprinkle in the 2 tablespoons of flour, whisking constantly to form a roux. Cook the roux for 1–2 minutes, stirring continuously, to remove the raw flour taste.
Slowly add the milk to the skillet while whisking to prevent lumps. Once smooth, stir in the heavy cream. Continue cooking for 3–5 minutes, stirring, until the sauce begins to thicken.
Stir in the grated Parmesan cheese and mix until fully melted. Season with salt, black pepper, and optional nutmeg for added warmth.
Return the wilted spinach to the skillet and mix it into the sauce.
Add the cooked tortellini to the skillet and gently toss to coat evenly in the creamy sauce.
Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.5 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 492 mg | 38% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 213 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
