Creamy Spinach Tomato Tortellini Recipe

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Spinach Tomato Tortellini

I am so excited to share with you one of my very favorite easy dinners today: my Creamy Spinach Tomato Tortellini Recipe!  My sister discovered this tortellini recipe on All Recipes, and I have tweaked it and made it my own as I have made it many, many times since she shared it.  First I will walk you through the process and then you will find the full recipe, including measurements, below.  Yum, yum, yum!!

Creamy Spinach Tomato Tortellini

For this recipe you will first and foremost need tortellini!!  I love the Barilla Three Cheese Tortellini.  It doesn’t taste like dried pasta at all!  Very flavorful!  I got mine at Safeway, by the way, and they are running a special for 75 cents off each bag, so hurry and stock up!  The additional ingredients that you will need are fresh spinach, a can of petite diced tomatoes, half and half, onion flakes, minced garlic, dried basil, flour, salt, & pepper, and shredded parmesan cheese.

Creamy Spinach Tomato Tortellini-2

Boil the tortellini.  Follow the directions on the bag in regard to timing.

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Chop the fresh spinach.

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Place two teaspoons of minced garlic into a skillet over medium heat and sautee until fragrant.

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Add the petite diced tomatoes, the spinach, the dried basil, onion flakes, and salt & pepper to the skillet and cook over medium high heat until bubbling.

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In a seperate bowl whisk together the half and half and the flour.

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Add the half and half/flour mixture to the skillet, along with the parmesan cheese, and stir and cook until everything is heated through and thickening, about 5 minutes or so.  Stir in the tortellini.

Creamy Spinach Tomato Tortellini from Bombshell Bling

Now enjoy!  Yum yum!

For more delicious tortellini and other Italian food recipes be sure to follow along with Barilla brand pastas on Facebook HERE!

Creamy Spinach Tomato Tortellini

Creamy Spinach Tomato Tortellini

Ingredients

  • 1 bag regular sized Barilla three cheese tortellini (8 oz) or 16 oz fresh tortellini in the refrigerated section of your grocery store
  • 2 teaspoon minced garlic
  • 1 cup chopped fresh spinach
  • 1 (14.5 ounce) can petite diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon onion flakes
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half-and-half
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the bag for boiling time.
  2. While the tortellini is boiling, chop the spinach roughly.
  3. Heat a large skillet using medium heat and put the two teaspoons of minced garlic into it. Sautee it briefly until fragrant, about thirty seconds or so.
  4. Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
  5. Cook and stir over medium high heat until the mixture begins to bubble.
  6. In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.
  7. Add the creamy mixture into the the skillet along with the parmesan cheese.
  8. Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.
  9. Add the drained tortellini and mix together gently.
  10. Serve and enjoy!
http://www.bombshellbling.com/creamy-spinach-tomato-tortellini/

Adapted from AllRecipes.

Creamy Spinach Tortellini Steps

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Sarah Westover McKenna
Sarah is the scattered creative mind behind Bombshell Bling. A former elementary school teacher and a current stay-at-home mom, she loves developing her creativity through her blog and her jewelry design business, Bombshell Bling Jewelry. Sarah is a lover of all things vintage, colorful, and BLING. She is also a sweets addict with a major obsession with s'mores.
Sarah Westover McKenna
Sarah Westover McKenna

Comments

  1. Jennifer says

    Sorry I just took a closer look at the instructions. :o) I’m trying to cut my grocery bill down with out sacrificing the quality of the meals i’m making and this recipe is perfect. I would use this sauce over a variety of pastas instead of the tortellini only because I don’t care for it. So versitile!

  2. Cydney says

    This may be a dumb question but what is “half-and-half?” Seems pretty important since you need 1.25 cups! :) thank you!

    • says

      It is half cream and half milk, I believe. It is sold in the dairy section, at least here in the US. I have just used half cream and half milk before when I didn’t have half & half on hand! I just like to buy it already mixed to save myself, you know, 30 whole seconds. I’m lazy. ;) Plus it’s cheaper than cream.

  3. says

    Made this today for lunch (thanks to Pinterest and YOU) and with a few tweakings for my taste, it was amazing!
    I used much more spinach because my kiddos love it, and I only had fresh tomatoes on hand, but with their juice and a small can of tomato juice, I made it work.. No onion flakes either, but I just tossed a minced half onion in with the other veggies and it was fine. I was worried that stirring the flour right into the cold half-n-half without cooking it roux-style first would give off a strange “floury” taste, but it really didn’t and what a time saver to do it your way!
    Thanks for a great recipe.

  4. says

    Pinned this yesterday and made it today! Delish! But I have to say I already had all the ingredients except the half and half so I substituted with sour cream…mine had more liquid than yours cause I love tomato but it was still fab!

  5. Brandi says

    I just made this tonight! I LOVE Italian food, but this wasn’t as cheesy as I would’ve liked, so I added about a half a cup of cream cheese to make it a lil richer & cheesier!! SO DELICIOUS! Thanks for the recipe!!

  6. Emily says

    Hey I was really wanting to try this, but I’m counting calories. Would you by any chance have the calorie count on each serving, and how much a serving is, id really appreciate it. :)

  7. says

    Hi Sarah! I just found this recipe on Pinterest – and I’ve printed it! I’m making it for dinner tomorrow! It looks so creamy and delicious … I can’t wait! I had to stop myself from taking a bite of the computer screen! :) Thanks for this awesome recipe – and I can’t wait to spend some more time clicking around on here – your site is great!!

  8. Jessica says

    I found this recipe on Pinterest and made it last night, it was SO good! I decided to only use half of the pasta because I am a sauce person, and because I saw the comment from the poster who said they added cream cheese. I’m glad I did! This is a wonderful recipe that I will be making a lot! Thank you!

  9. Ericka says

    This looks delish! Sorry if this is a repeat question, I did look over the page and comments and didn’t see it – About how many people would this serve? I’m feeding a family of 6. Should I double? Or would it be enough? Thanks so much! -E

  10. Whitney says

    I came across this recipe on Friday and couldn’t get it out of my mind all weekend – made it while I watched the Oscars last night and I have to tell you that it’s probably the best pasta recipe I’ve ever made! I still have an hour to wait until lunch and I’m absolutely dying to eat it again! Thank you so much – I followed you on Facebook too and can’t wait to see what else you come up with!! :)

  11. Sandi says

    OMG! This is fabulous! Just made it and it didn’t take any time at all. love quick meals, especially when they are delicious like this is. Thank you!

  12. Emma says

    I made this tonight and used skim milk (though I was heavy handed on the cheese!) and it was delicious! Great recipe!!!

  13. Mary says

    Hey! I tried this, but instead of using tortellini I used macaroni and it turned out fantastic! Thanks so much for the recipe! :)

  14. Leah says

    This recipe is amazing! Thank you for posting. I’ve made it twice with fat free half and half, so tasty!

  15. jayne says

    Found this on pinterest and recently made it. My family and I all enjoyed it. My husband commented that he thought sliced Italian sausage would be a good addition, so may have to try that next time. Only thing I would recommend to others is to get the sauce made first and then cook the tortellini. It only takes 3 minutes to cook and trying to get to it while getting sauce done is difficult. Mine had to sit in the water longer and was a little too cooked. Thanks for sharing.

  16. Darlene says

    Made this a couple of weeks ago and both my daughter and myself were in HEAVEN!!! So yummy! While my husband and father-in-law were “meh”, they agreed it was the tortellini they didn’t care for. I am going to make it again this week and use small round ravioli instead. This also opens up many possibilities as my grocery store offers several different options for stuffed ravioli. Can’t wait!

  17. Stacy says

    This looks wonderful! Could anyone suggest how this could be made in a crock pot? I’m mostly concerned about how the “roux” would work. I’ve got friends dog sitting this weekend and would love to have it waiting for them when they come! Thanks!

  18. Christine says

    I used 4 oz of light cream cheese in place of the half and half and flour and my end result looks the same.

  19. Christine says

    Silly question but what is half and half? I’m from Australia and i have never heard of it or seen it, is there a substitute? I’m going to try cooking this tonight

  20. Debbie says

    How many servings would you say this recipe makes? I have a husband, 3 bottomless pit sons, and another son on the way, so the amount of people it serves is a big deal around here lol.

  21. Erika says

    My husband is a “if there isn’t meat, I’m not interested” kinda guy. We cook up a batch of Jimmy Dean hot sausage (the kind in the round log) and the add it under the pasta when serving… It adds a delicious element to an already amazing dish :) plus tons of leftovers!!

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