This tortellini with creamy tomato and spinach sauce is the kind of midweek dinner that feels indulgent but comes together in 35 minutes. Pillowy filled pasta tossed in a silky garlic tomato cream sauce with fresh spinach - simple, satisfying and seriously moreish.
It's an easily adaptable recipe as there are now many varieties of tortellini in the supermarkets - meaty and vegetarian. The one pan sauce is perfect for meal prep...make it earlier on the day or the day before (up to the end of step 2), gently reheat it while you cook your choice of tortellini, then follow steps 4 and 5 to finish and serve.
This recipe will quickly become a favourite, whether you're cooking for one, 2 or a family!
Tips
- Tortellini varieties - the most popular combination you'll find in the supermarkets is spinach and ricotta, however, I've also seen four cheese, spicy sausage, chicken and bacon and bolognese...so the choice is yours!!
- Optional variations:
- Add protein - crispy pancetta, Italian sausage or grilled chicken.
- Make it extra indulgent - use mascarpone instead of cream or serve with burrata on top.
- Make it vegan - use plant cream, vegan tortellini and nutritional yeast instead of parmesan.
- This tortellini with creamy tomato sauce recipe is easily adapted if you're cooking for more people.
Frequently Asked Questions
Yes - but adjust the cooking time according to packet instructions. Fresh tortellini gives the softest texture.
It will keep for up to 3 days in the fridge, in an airtight container.
Yes - thaw and squeeze out excess water before adding to avoid thinning the sauce.
Double cream creates the richest result, but single cream works for a lighter version.
You can prepare the sauce in advance and cook the tortellini fresh before serving for best texture.
Basil, oregano, thyme and fresh parsley all work well.
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How to make this Tortellini with Creamy Tomato and Spinach Sauce
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion (approx. 140g), chopped
- 1 large carrot (approx. 145g), peeled and diced
- 1 stick celery, trimmed and diced
- 2 cloves garlic, crushed
- 2 tsp Italian seasoning
- 0.25 tsp chilli flakes, plus more to garnish
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- 1 tbsp tomato puree
- 400g tin chopped tomatoes
- 45ml double cream (I use Elmlea to reduce calories!)
- 80g baby spinach
- 300g pack fresh tortellini (see Tips)
- fresh basil or flat leaf parsley, chopped, to garnish
- parmesan cheese, grated, to garnish
Instructions
- In a medium saucepan, heat the olive oil over a medium heat. Add the onion, carrot and celery and cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Add the garlic, Italian seasoning, chilli flakes, salt, pepper, and cook for 1 minute, until the garlic is fragrant.
- Add the tomato puree and cook for 2 minutes, stirring frequently until it's combined well. Add the tin of tomatoes, stir to combine and bring to a boil over a medium high heat. Lower the heat and simmer, partially covered, for 10 minutes, until the vegetables are tender.
- Meanwhile, cook the tortellini in a pan of boiling water, per the packet instructions. Drain, ready for adding at the next step.
- Add the cream and spinach and cook for 1 minute, stirring frequently, until the spinach is wilted. Gently stir in the cooked tortellini, check the seasoning, adding more if needed.
- Serve hot, garnished with chopped basil or parsley and grated parmesan.
Serving suggestions
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Tortellini with Creamy Tomato and Spinach Sauce
Ingredients
- 2 tbsp olive oil
- 1 medium onion (approx. 140g) chopped
- 1 large carrot (approx. 145g) peeled and diced
- 1 stick celery trimmed and diced
- 2 cloves garlic crushed
- 2 tsp Italian seasoning
- 0.25 tsp chilli flakes plus more to garnish
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- 1 tbsp tomato puree
- 400 g (14.1 oz) tin chopped tomatoes
- 45 ml (¼ cup) double cream (I use Elmlea to reduce calories!)
- 80 g (2.8 oz) baby spinach
- 300 g (10.6 oz) pack fresh tortellini (see Notes)
- fresh basil or flat leaf parsley chopped, to garnish
Instructions
- In a medium saucepan, heat the olive oil over a medium heat. Add the onion, carrot and celery and cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Add the garlic, Italian seasoning, chilli flakes, salt, pepper, and cook for 1 minute, until the garlic is fragrant.
- Add the tomato puree and cook for 2 minutes, stirring frequently until it's combined well. Add the tin of tomatoes, stir to combine and bring to a boil over a medium high heat. Lower the heat and simmer, partially covered, for 10 minutes, until the vegetables are tender.
- Meanwhile, cook the tortellini in a pan of boiling water, per the packet instructions. Drain, ready for adding at the next step.
- Add the cream and spinach and cook for 1 minute, stirring frequently, until the spinach is wilted. Gently stir in the cooked tortellini, check the seasoning, adding more if needed.
- Serve hot, garnished with chopped basil or parsley and grated parmesan.
Notes
- Tortellini varieties - the most popular combination you'll find in the supermarkets is spinach and ricotta, however, I've also seen four cheese, spicy sausage, chicken and bacon and bolognese...so the choice is yours!!
- Optional variations:
- Add protein - crispy pancetta, Italian sausage or grilled chicken.
- Make it extra indulgent - use mascarpone instead of cream or serve with burrata on top.
- Make it vegan - use plant cream, vegan tortellini and nutritional yeast instead of parmesan.
- This tortellini with creamy tomato sauce recipe is easily adapted if you're cooking for more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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