Name: Creamy Spinach Tortellini
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 (16 ounce) package refrigerated cheese tortellini; 1 tablespoon olive oil; 1 clove garlic, minced; 1 (10 ounce) package frozen chopped spinach, thawed and drained; 1 cup heavy cream; 1/4 teaspoon ground nutmeg; Salt and ground black pepper to taste; 1/4 cup grated Parmesan cheese

Why You’ll Love Creamy Spinach Tortellini Recipe

It’s quick and delicious—ready in roughly 30 minutes (15 minutes prep + 15 minutes cook time).
Combines comforting cheese tortellini with wholesome vegetables like spinach and mushrooms for a satisfying one-pan feel.
The creamy sauce is indulgent yet balanced by fresh cherry tomatoes which add a pop of colour and brightness.
Great for a cozy weeknight dinner but substantial enough to impress when hosting friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (9 ounce) package refrigerated cheese tortellini
2 tablespoons butter
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) package cream cheese, cut into cubes
1 (6 ounce) package fresh mushrooms, sliced
½ cup grated Parmesan cheese
½ cup milk
1 pint cherry tomatoes, halved

Directions

Fill a large pot with lightly salted water and bring to a rolling boil. Add the tortellini and cook, stirring occasionally, until they float to the top and the filling is hot—about 3 to 5 minutes. Then drain.
While the tortellini are cooking, melt the butter in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the spinach, cream cheese, mushrooms, Parmesan cheese, and milk. Cook until the cream cheese is melted and the mushrooms are tender, about 5 minutes.
Add the cooked tortellini and halved cherry tomatoes to the skillet. Gently stir to combine and cook for another 5 to 10 minutes, until heated through.
Serve hot, optionally garnished with extra Parmesan cheese.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Add protein: Stir in grilled chicken strips, sautéed shrimp or cooked Italian sausage to turn it into a heartier plate.
Vegetarian/vegan twist: Use a plant-based cream cheese, dairy-free milk and vegan Parmesan substitute to make it vegan-friendly.
Vegetable boost: Add bell peppers, zucchini or spinach leaves instead of (or in addition to) the frozen chopped spinach for more texture and colour.
Spicy kick: Sprinkle in red pepper flakes or stir in some diced jalapeño for a touch of heat.
Lighter version: Use low-fat cream cheese and half-and-half or a lighter milk, and sauté mushrooms in olive oil instead of butter for fewer saturated fats.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm gently in a skillet over low to medium heat, adding a splash of milk if the sauce has thickened. Alternatively, microwave covered for 1 to 2 minutes, stirring halfway.

FAQs

What type of tortellini should I use?

You can use refrigerated cheese tortellini as called for in the recipe. If unavailable, frozen or fresh tortellini work too, adjusting the cooking time as needed.

Can I use fresh spinach instead of frozen chopped spinach?

Yes — you can use about 4 cups of fresh spinach, chopped, and sauté it in the skillet until wilted before adding the cream cheese mixture.

What if I don’t have cream cheese?

You could substitute with mascarpone or a soft ricotta stirred into the sauce, though it may affect the texture slightly. Alternatively use heavy cream plus a bit more Parmesan.

Can I make this ahead of time?

You can prepare the sauce ahead up to the point before adding the tortellini and tomatoes. Reheat the sauce, add freshly cooked tortellini and tomatoes just before serving for best results.

Is it possible to freeze this dish?

Creamy pasta dishes with dairy don’t always freeze well because the sauce can separate. If you must, freeze before mixing in tomatoes, and thaw slowly and reheat gently with a splash of milk.

How can I make this dish gluten-free?

Use gluten-free tortellini or another gluten-free filled pasta alternative. Ensure other ingredients (like cream cheese) are certified gluten-free.

Can I reduce the richness?

Yes — use less butter, choose reduced-fat cream cheese, and use low-fat milk instead of whole milk. Serve with a side of salad to lighten the meal.

What sides go well with this dish?

A simple mixed-green salad with vinaigrette, garlic bread or steamed vegetables like broccoli or green beans balance the richness nicely.

How spicy is this dish?

It’s mild in the original version. If you like spice, add crushed red pepper flakes, cayenne pepper or chili flakes during the sauce cooking step.

How can I adjust the recipe for more servings?

You can scale up (for example double) the ingredient amounts to serve more people, but be mindful that the sauce’s cooking time may slightly increase and you may need a larger skillet to heat everything through evenly.

Conclusion

Creamy Spinach Tortellini is a comforting, quick-to-make pasta dinner that’s perfect for any night of the week. Its luscious cream sauce, balanced with fresh vegetables and cheesy tortellini, makes for a dish that’s both hearty and satisfying. With endless variations and easy prep, it’s a must-try for pasta lovers looking for something cozy yet elevated.