Creamy Tomato Tortellini

Creamy tomato basil tortellini pasta is served in a skillet and garnished with basil and grated parmesan.

Creamy Tomato Tortellini is an easy skillet pasta made with cheese tortellini, tomato cream sauce, spinach, and fresh basil. It’s a simple, comforting dinner that works well for busy weeknights and leftovers alike.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 261kcal

Author Spoonful of Flavor

Ingredients

1 (20 ounce) can diced tomatoes
2 cloves garlic minced
1/2 cup heavy cream
2 cups fresh baby spinach
1/2 cup fresh basil
1/2 cup grated Parmesan cheese plus more for serving
1/2 teaspoon dried oregano
9 ounces refrigerated cheese tortellini
1/2 cup vegetable broth

US Customary - Metric

Instructions

Puree some of the tomatoes (14 oz) in a food processor until smooth.
In a medium skillet over medium heat, add pureed tomatoes, garlic and heavy cream. Bring to a boil and stir. Reduce heat to low simmer and stir until slightly thickened.
Increase heat to medium. Add spinach, basil, Parmesan cheese, oregano, tortellini and remaining tomatoes (including liquid) to the skillet. Stir until spinach is wilted.
Add vegetable broth and press the tortellini below the liquid (if needed added a bit more cream or broth). Cook until the tortellini is warmed through, about 5 to 8 minutes.
Sprinkle with additional Parmesan cheese and enjoy!

Notes

Refrigerated tortellini works best for texture and timing.
If the sauce thickens too much, add a splash of broth or cream.
Leftovers keep well in the fridge for up to 3 days.

Want more details? Scroll up for step-by-step instructions, tips, and variations.

Nutrition