Best 6 Cheese Tortellini With Creamy Tomato And Spinach Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delectable culinary journey with our collection of cheese tortellini recipes, featuring a creamy tomato and spinach sauce that tantalizes your taste buds. Embark on a flavor-packed adventure with our easy-to-follow instructions, whether you prefer a classic rendition or a vegetarian delight. Dive into the rich and creamy sauce, bursting with the vibrant flavors of sun-ripened tomatoes, aromatic garlic, and a touch of zesty herbs. Savor the delicate texture of the tortellini, filled with a delightful blend of cheeses, as it harmoniously blends with the velvety sauce. Elevate your culinary skills with our vegetarian variation, featuring tender spinach and a symphony of vegetables, ensuring a nutritious and satisfying meal. Prepare to be captivated by the vibrant colors and enticing aromas that will fill your kitchen as you create this culinary masterpiece.

Let's cook with our recipes!

TORTELLINI WITH TOMATO SPINACH CREAM SAUCE



Tortellini with Tomato Spinach Cream Sauce image

I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try, too. -Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) petite diced tomatoes, undrained
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1 teaspoon dried basil
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream
1 package (19 ounces) frozen cheese tortellini
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.

Nutrition Facts : Calories 404 calories, Fat 22g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 810mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.

CHEESE TORTELLINI WITH CREAMY TOMATO AND SPINACH SAUCE



Cheese Tortellini with Creamy Tomato and Spinach Sauce image

This is a copycat recipe from a local chain of restaurants. They took it off their menu, so I had to develop my own. It turned out so good, it might be just better than the original. Garnish with more basil and Parmesan.

Provided by dat1guy

Categories     Main Dish Recipes     Pasta     Chicken

Time 55m

Yield 6

Number Of Ingredients 12

1 (12 ounce) package frozen cheese tortellini
⅓ cup sun-dried tomatoes packed in oil, drained and oil reserved
2 boneless, skinless chicken breasts, cut in bite-sized pieces
salt and ground black pepper to taste
3 cloves garlic, thinly sliced
1 (10 ounce) can diced tomatoes
1 cup whipping cream
⅔ cup dry white wine
1 cup frozen chopped spinach, thawed and drained
2 tablespoons chopped fresh basil
1 cup heavy whipping cream
⅓ cup grated Parmesan cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top but skin is nearly soft, about 2 minutes. Drain well.
  • Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
  • Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.

Nutrition Facts : Calories 561.6 calories, Carbohydrate 33.6 g, Cholesterol 156.6 mg, Fat 37.3 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 21.8 g, Sodium 461.3 mg, Sugar 3.2 g

TORTELLINI WITH TOMATO-CREAM SAUCE



Tortellini with Tomato-Cream Sauce image

This tortellini with tomato cream sauce is mouthwatering. Put spinach, tomatoes and other pantry staples to use in this warm and satisfying dish. -Barbra Stanger, West Jordan, Utah

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1 package (16 ounces) frozen cheese tortellini
1 small onion, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese, optional

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.

Nutrition Facts : Calories 459 calories, Fat 33g fat (18g saturated fat), Cholesterol 99mg cholesterol, Sodium 835mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.

SPINACH TOMATO TORTELLINI



Spinach Tomato Tortellini image

An old boyfriend's mother used to cook this for me whenever I ate over. Cheese tortellini are served in a creamy tomato and spinach sauce. I love it!

Provided by LELA NORTON

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 400 calories, Carbohydrate 43.9 g, Cholesterol 78.8 mg, Fat 19.7 g, Fiber 2.8 g, Protein 14.8 g, SaturatedFat 11.1 g, Sodium 885.5 mg, Sugar 6.7 g

SPINACH TORTELLINI IN CREAMY TOMATO SAUCE



Spinach Tortellini in Creamy Tomato Sauce image

Make and share this Spinach Tortellini in Creamy Tomato Sauce recipe from Food.com.

Provided by JackieOhNo

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1/4 cup finely chopped onion
1 (28 ounce) can Italian plum tomatoes
1 sprig fresh basil or 1/2 teaspoon dried basil
1/2 cup heavy cream, at room temperature
salt & freshly ground black pepper
2 (9 ounce) packages cheese-filled spinach tortellini (fresh or frozen)
2 cups spinach leaves, packed, stems trimmed, rinsed well
1/4-1/2 cup freshly grated parmesan cheese

Steps:

  • Heat large pot of water to boiling for pasta. (When it comes to a boil, add salt.).
  • Meanwhile, heat oil in medium skillet over low heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in plum tomatoes with juice and the basil. Increase heat to medium and cook uncovered, stirring and breaking up tomatoes, until sauce is thickened, about 15 minutes. Stir heavy cream into sauce. Cook, stirring frequently, until sauce thickens again, about 5 minutes. Season with salt and pepper; keep warm.
  • Meanwhile, add tortellini to salted boiling water and cook according to package directions. About 2 minutes before it should be done, add spinach and cook until tortellini is ready, about 2 minutes longer. Drain well and transfer to wide serving bowl. Spoon sauce over top, sprinkle with Parmesan cheese, and serve hot.

Nutrition Facts : Calories 202.8, Fat 16.6, SaturatedFat 8.5, Cholesterol 46.3, Sodium 129, Carbohydrate 10.4, Fiber 2.9, Sugar 5.8, Protein 5.3

CHEESE TORTELLINI W/ CREAMY TOMATO SAUCE & SPINACH



Cheese Tortellini W/ Creamy Tomato Sauce & Spinach image

One of my kids favorite meals. They love spinach, which is a good thing. This is an easy meal to throw together. A nice one skillet meal. I hope you try it.. My photos

Provided by Cassie *

Categories     Pasta

Time 25m

Number Of Ingredients 12

16 oz package, cheese tortellini ( frozen or from pasta aisle)
15 oz can italian diced tomatoes (with garlic and olive oil)
1 - 8 oz can tomato sauce
2 c spinach, chopped ( i used block of frozen , thawed )
1/2 tsp salt
1/2 tsp pepper
2 clove garlic, minced
3/4 c milk
3/4 c heavy cream
2 Tbsp flour
1/2 c grated parmesan cheese
hot pepper flakes to taste ( optional )

Steps:

  • 1. Prepare tortellini according to package. Drain
  • 2. In a large skillet; combine the tomatoes ( undrained ), sauce, garlic, spinach, salt and pepper. Over medium heat, bring mixture to a boil. Stirring occasionally.
  • 3. In a separate bowl; mix cream, milk and flour with a whisk till smooth. Pour milk mixture into the tomato mixture, also adding parmesan cheese. Cook until bubbling again, then reduce heat and simmer about 3 minutes until thick.
  • 4. Add cooked tortellini and stir to fully coat with sauce. Remove from heat and let cool 5 minutes to further thicken sauce. Add hot pepper flakes if using now.
  • 5. I serve with a salad and garlic toast. Enjoy!

Tips:

  • Choose the right tortellini. Fresh tortellini cooks more quickly than dried tortellini, so adjust your cooking time accordingly. If you're using dried tortellini, be sure to cook it until it is al dente, or slightly firm to the bite.
  • Make sure your sauce is flavorful. The sauce is the star of this dish, so be sure to use high-quality ingredients and let it simmer for a while to develop its flavor. If you're short on time, you can use a store-bought tomato sauce, but be sure to doctor it up with some fresh herbs and spices.
  • Don't overcook the spinach. Spinach wilts quickly, so add it to the sauce at the very end and cook it just until it is wilted.
  • Serve the dish immediately. Cheese tortellini with creamy tomato and spinach sauce is best served immediately, while the tortellini is still hot and the sauce is creamy. You can garnish the dish with some freshly grated Parmesan cheese or chopped fresh basil.

Conclusion:

Cheese tortellini with creamy tomato and spinach sauce is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of tender tortellini, creamy tomato sauce, and wilted spinach is sure to please everyone at the table. Plus, this dish is relatively inexpensive to make, making it a great option for budget-minded cooks.

Related Topics