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Delicious tortellini is dressed up with tomatoes, mushrooms, spinach and a rich creamy sauce. A favourite pasta dish in our family!
187 people made this
- 1 (250g) packet refrigerated cheese tortellini
- 30g butter
- 1 small onion, chopped
- 1 (200g) tub cream cheese
- 50g grated Parmesan cheese
- 125ml milk
- fresh mushrooms, sliced
- 275g frozen spinach, thawed and drained
- cherry tomatoes, halved
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Cook tortellini according to packet directions.
- Heat butter in a large frying pan over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms and spinach.
- Gently mix in tortellini and cherry tomatoes with pan contents; warm through, and serve.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(205)
Reviews in English (159)
This was quick, easy n yummy, seasoning is needed but can b done to personal taste at the table.Sadly n typically my 2 year old picked out the spinach.-08 Feb 2012
I've made this recipe for a few years now (we always called it tortellini primavera) and every time I make it, I make a few changes. To cut down on fat, as many people mentioned, use skim milk, and instead of fat free cream cheese (which I've found really does significantly affect the taste negatively) I use neufchatel cheese which has about a third less fat but retains the flavor. Also, I've never made it with cherry tomatoes, either just chop up some plum tomatoes, or try using a package of sundried tomatoes instead for a little more interesting flavor. Baby portabellos can be substituted for white mushrooms, etc. This recipe is one of my favorites and has room for lots of possibilities.-04 Oct 2007
I'm 19, and this was the first REAL dinner I made for my non-vegetarian parents. It turned out great, almost as if I came straight from a restaurant. I took the advice from others by additionally adding a can of diced tomatoes with green chillies. This gave the dish a little "kick." I also added Italian seasoning, salt, pepper and artichoke hearts. Great dish. Simple enough for a 19 year old college student to make-19 Dec 2007
- 1 (16 ounce) package cheese tortellini
- 1 (14.5 ounce) can diced tomatoes with garlic and onion
- 1 cup chopped fresh spinach
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ teaspoons dried basil
- 1 teaspoon minced garlic
- 2 tablespoons all-purpose flour
- ¾ cup milk
- ¾ cup heavy cream
- ¼ cup grated Parmesan cheese
Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.
What is Tortellini?
- Tortellini is a stuffed pasta that features a distinctive ring shape. Tortellini is traditionally served with broth.
- Tortellini is usually stuffed with cheese and meat-based filling.
- Tortellini originates from the Italian region of Emilia-Romagna, situated in northeast Italy.
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Creamy Spinach and Tortellini Recipe
This is a delicious Creamy Spinach and Tortellini Recipe that is sure to please your family. It is also very easy-to-make.
Here is something delicious for the pasta lovers. Enjoy this Creamy Spinach and Tortellini recipe for an easy-to-prepare weeknight dinner. Cooks up fast and everyone in the family will enjoy it. This is a great option for a meatless meal.
- 1 (16-ounce) package uncooked cheese tortellini pasta (fresh or frozen)
- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 1 (9-ounce) package frozen spinach, thawed and chopped
- 1 large tomato, cubed
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup heavy cream or whipping cream
- 1/4 cup Parmesan Cheese, freshly grated
Cook tortellini according to package directions drain and return to pan to keep warm. Learn How To Cook Pasta Properly.
In a large frying pan over medium heat, heat olive oil. Add onion and garlic saut4 minutes or until lightly browned. Stir in spinach, tomato, basil, salt, and pepper cook another 5 minutes, stirring occasionally. Stir in heavy or whipping cream and parmesan cheese.
Cook until mixture just comes to a boil. Reduce heat to low and mix in tortellini cook an additional 4 minutes or until thoroughly heated.
Remove from heat, transfer onto individual serving plates, and serve with additional parmesan cheese.
A dish of creamy warm comfort food, this Creamed Spinach Tortellini with Seasoned Shrimp is the perfect thing for a hearty Winter meal.
I’ve seen my social media feeds inundated with every inspirational meme ever conceivable. Long lists of probably unrealistic resolutions? That seems to be the trend. Meanwhile I’m still over here whipping up creamy comfort dishes.
I’ll keep my cheese and pasta on my menu. You gotta do you.
I figure I’ll aim for something like smaller portion sizes for myself.
I’m largely cooking in preparation of easy to reheat meals during this weekend’s forecast-ed snow storm. Instead of trying to cut the carbs out, I’ll balance them out by pulling on my snow pants, gloves, and Winter boots and getting outside with the kids more.
Instead of whining about weather I can’t change, I’m going to choose to embrace it.
Just like my meals end up being lighter in the Summer since we’re not super hungry or looking for anything heavy after spending a day at the pool in the heat– the opposite’s the case in Winter.
The meals may be heavier, but we’ll embrace the activities that have us craving creamy, cheesy, carbs. You know– sledding, snowball fights, and not breaking a sweat just from stepping outside. I’m a cold weather gal, I’m gonna make the most of it.
Which is exactly why you’ll find me settling into a bowl of Creamed Spinach Tortellini with Seasoned Shrimp when dinner time rolls around.
Seriously. Nothing says snow storm comfort food for us quite like a bowl of this Creamed Spinach Tortellini with Seasoned Shrimp.
A thick, homemade cream sauce featuring Parmesan, gouda, and cream cheeses with a hint of nutmeg. Your favorite cooked cheese tortellini are stirred right in with fresh baby spinach. Topped with large pieces of sauteed, Old Bay seasoned shrimp it’s a hearty dish that’s as inviting to look at, as it is to dig right on into.
It’s the perfect way to warm up around the supper table on a cold Winter evening. Bonus points if it’s to take the chill off after your kids have pummeled you with snowballs in the first family fight of the season.
Spinach Tomato Tortellini
I had one of those days where I was swamped with errands left and right – a smog check, a visit to the DMV, a carwash, grocery shopping, giving Butters a bath, etc. And it seemed like every little thing that could possibly go wrong went wrong.
So by the time I came home, I was very close to picking up the phone and ordering take-out. But then I saw a bag of tortellini on the kitchen counter and knew I had to do something with it. After all, with a bad day of errands, homemade comfort food is very much needed.
Now the best part about this dish is that it came together in 20 minutes from start to finish. It’s just that easy. And you won’t believe the amazing blend of flavors along with that creamy goodness, loaded with fresh spinach and juicy tomato chunks. Once you take that first bite, I promise you that you’ll be begging for seconds and thirds!
Skillet Spinach & Tomato Tortellini
Spinach, tomato, and tortellini with cream sauce, this easy skillet meal is mega-delicious and comes together super fast!
- 12 ounces cheese tortellini
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 15 -ounce can petite diced tomatoes
- 3 cups spinach, roughly chopped
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups half and half
- ¼ cup grated Parmesan cheese
- Cook the tortellini according to the package directions, drain, and rinse.
- Heat the oil in the bottom of the large pot over medium-high heat. Add the garlic, and cook, stirring frequently, until fragrant, about 1 minute, careful not to burn it.
- Stir in the tomatoes, spinach, Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the spinach has wilted, about 2 minutes.
- Gradually whisk in half and half and Parmesan cheese, stir and cook, whisking constantly, until the sauce is slightly thickened, about 3 to 4 minutes. Add the tortellini to the sauce and gently toss to combine.
- Serving Size: 1 cup
- Calories: 222
- Sugar: 7.1g
- Sodium: 495.3mg
- Fat: 5.7g
- Saturated Fat: 3.1g
- Carbohydrates: 32.5g
- Fiber: 1.9g
- Protein: 11g
- Cholesterol: 25mg
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How To Make Creamy Tortellini
(If You’re not Italian, Or Talented!)
- saute tortellini in a pan with olive oil
- pour in some milk and cook for a minute
- stir in the sour cream and let the sauce thicken cooking for a minute
- stir in the vegetables and add black pepper
- add mozzarella and top with Parmesan cheese
The whole thing happens in one one pan.
And no, you won’t be making a creamy sauce out of olive oil, garlic, milk and egg. No. Sour cream works just fine and you should be proud of yourself for finding a faster way to get dinner ready. You can also use cream cheese if this is all you have at home.
To make yourself feel better about your food choices, you’ll add spinach, parsley (or basil) garlic, a scallion and a small tomato. That’s 5 different vegetables right there. Look at you.
How to Make Creamy Spinach Tortellini Soup: Three Must-Do Steps
- Saute the onions and garlic. For the best flavor, saute the onions and garlic until they’re soft and tender. If they’re still raw when you add the chicken broth, the soup takes on a sharp, onion and garlic flavor, instead of a creamy softness.
- Cook the tortellini until tender. The cooking time on the bag of tortellini is a guide. Since the tortellini is it’s cooked in the simmering broth, not boiling water, it usually takes a few minutes longer than the cooking time indicated on the bag. Taste one tortellini before serving to ensure they’ve cooked all the way through.
- Adjust the black pepper and salt. The main flavor for this soup comes from the tortellini and they tend to vary by brand. Once the soup has finished cooking, add black pepper and a pinch of salt. Then taste. Add more pepper if needed.