Garlic & Spinach Tortellini

There’s something so comforting about pasta, isn’t there? Whether it’s a busy weeknight or you’re hosting friends on a cozy evening in, this Garlic & Spinach Tortellini brings warmth, satisfaction, and flavor to the table in under 30 minutes. It’s one of those recipes that hits the sweet spot between indulgent and nourishing. And trust me—once you try it, it’s going to earn a permanent place in your weekly rotation.

I’m genuinely so grateful you’re here, sharing this little food journey with me. If this kind of wholesome, delicious dish makes your heart happy too, don’t forget to subscribe so you can get more recipes like this straight to your inbox. This one’s definitely a keeper.

Description

Creamy, garlicky, and packed with tender spinach, this Garlic & Spinach Tortellini is the epitome of comfort food. It’s fast, flavorful, and surprisingly flexible. The dish comes together in a single pan, with rich garlic butter, wilted spinach, and cheese-stuffed tortellini cooked to perfection. It’s as cozy as it is crave-worthy—perfect for when you want something that tastes like a hug in a bowl.

Ingredients

• 20 oz (about 2 packages) cheese tortellini (fresh or refrigerated)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 5 cups fresh spinach (about 5 oz), roughly chopped
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ teaspoon red pepper flakes (optional)
• Salt and freshly cracked black pepper, to taste
• ¼ cup reserved pasta water (if needed)
• Fresh basil or extra Parmesan for garnish (optional)

Instructions

1. Cook the tortellini: In a large pot of salted boiling water, cook the tortellini according to package directions until just al dente. Reserve ¼ cup of pasta water, then drain and set aside.
2. Sauté the garlic: In a large skillet over medium heat, heat the olive oil. Add the minced garlic and cook for 1–2 minutes until fragrant but not browned.
3. Wilt the spinach: Add the chopped spinach to the skillet and sauté for 2–3 minutes until just wilted.
4. Make the sauce: Lower the heat slightly and pour in the heavy cream. Stir in the Parmesan cheese and red pepper flakes (if using). Simmer gently until the sauce thickens slightly, about 3–4 minutes.
5. Combine everything: Add the cooked tortellini into the skillet and toss gently to coat. If the sauce is too thick, stir in a splash of reserved pasta water until it reaches your desired consistency.
6. Season and serve: Taste and season with salt and pepper. Garnish with extra Parmesan and fresh basil if you like, and serve immediately!

Notes

• If using frozen tortellini, cook directly from frozen and add an extra minute or two to boiling time.
• You can substitute half-and-half for the heavy cream for a lighter version, though the sauce won’t be quite as rich.
• Don’t skip reserving some pasta water! It’s a simple trick to loosen up the sauce without diluting flavor.

Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Vegetarian
• Keywords: tortellini, garlic spinach pasta, creamy pasta, weeknight dinner

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander

Helpful Tips

This recipe is quick, but there are a few little tricks to take it from “weeknight easy” to weeknight amazing. I’ve made this more times than I can count, and these tips have saved me more than once!

1. Use refrigerated tortellini for the best texture

Fresh or refrigerated tortellini cooks faster and has a delicate bite that holds up beautifully in the creamy sauce. You can use frozen or even dried tortellini in a pinch, but if you have access to the fresh stuff—go for it.

2. Salt your pasta water generously

Think of your pasta water as your first opportunity to season the dish. You want the water to taste like the sea. It makes a big difference in the flavor of the tortellini.

3. Don’t brown the garlic

Garlic cooks fast—and burns even faster. Make sure your skillet isn’t too hot when you add it. You want it to be fragrant and just golden, not toasted.

4. Reserve that pasta water!

Just a splash of starchy pasta water can transform your sauce. It helps bind everything together and makes the sauce silky and clingy. I always scoop out a bit just before draining the pasta—don’t forget!

5. Add the spinach last

Spinach wilts quickly. Toss it in just before the cream, and let the heat of the pan do the work. Overcooking it can make it mushy and dull in color.

6. Season in layers

Add a pinch of salt when sautéing the garlic, another when the spinach hits the pan, and finally when you combine everything. Tasting as you go is the key to balanced flavor.

7. Serve immediately

Cream-based sauces are at their best fresh off the stove. If you let the pasta sit too long, the tortellini can absorb the sauce and turn the whole dish a little too thick.

8. Double the recipe for guests

This dish doubles beautifully. Just use a large enough skillet and keep a little extra pasta water on hand to stretch the sauce if needed.

Conservation and Storage

This Garlic & Spinach Tortellini is best enjoyed fresh, when the sauce is silky and the pasta is perfectly tender. That said, if you find yourself with leftovers (lucky you!), it stores and reheats surprisingly well with just a little care.

How to Store Leftovers

• Refrigerator: Transfer any leftovers into an airtight container as soon as the dish has cooled to room temperature. It will keep well in the fridge for up to 3 days.
• Freezing: While it can be frozen, I don’t recommend it. The creamy sauce tends to separate after thawing, and the tortellini can become a bit mushy. If you must freeze it, let it cool completely, then freeze in a freezer-safe container for up to 1 month. Just know the texture may not be the same when reheated.

Reheating Instructions

• Stovetop (Preferred): Add a splash of milk, cream, or even a little broth to the pasta before reheating over low to medium heat. Stir gently until the sauce loosens and everything is warmed through. This helps bring the creaminess back without overcooking the tortellini.
• Microwave: Place a portion in a microwave-safe bowl with a spoonful of liquid (milk or cream), cover loosely, and microwave in 30-second intervals, stirring in between, until hot.

Pro Tip

If you know you’ll have leftovers, consider slightly undercooking the tortellini when you first prepare the dish. That way, when you reheat it, the pasta finishes cooking to the perfect texture without getting soft or mushy.

Substitutions and Variations

I promised you versatile, and here’s proof! This Garlic & Spinach Tortellini is just begging to be played with. Whether you’re catering to dietary needs, clearing out the fridge, or simply feeling creative, there are plenty of ways to customize it and keep things exciting every time you make it.

Tortellini Swaps

• Use meat-filled tortellini: Cheese tortellini is classic, but if you’re craving something heartier, try sausage- or prosciutto-filled versions. Just keep in mind these may add saltiness, so adjust your seasoning accordingly.
• Try a different stuffed pasta: Can’t find tortellini? Ravioli works beautifully too—especially ones filled with ricotta, spinach, or even mushrooms.

Green Variations

• Swap the spinach: Out of spinach? Use baby kale, arugula, or even Swiss chard. Just chop the greens into bite-sized pieces and let them wilt in the pan.
• Add more veggies: Mushrooms, cherry tomatoes, roasted red peppers, or zucchini all pair wonderfully with the garlicky cream base. Sauté them right after the garlic to build even more flavor.

Cream Alternatives

• Lighten it up: Use half-and-half instead of heavy cream for a lighter version. The sauce won’t be as thick, but it’ll still be creamy and comforting.
• Make it dairy-free: Substitute coconut cream or a rich oat-based cream alternative. Just be aware the flavor may shift slightly depending on the product you use.
• Thicken without cream: You can also use a roux (butter + flour) and whisk in plant-based milk to create a thick, creamy base.

Protein Add-Ins

• Chicken or sausage: Sliced grilled chicken or browned Italian sausage will bulk up the meal and add a savory punch. Stir them in right before the tortellini to keep things juicy and flavorful.
• Shrimp: Quickly sautéed shrimp (just a few minutes with garlic and lemon!) are a dreamy pairing with the creamy sauce.
• White beans or chickpeas: For a vegetarian protein boost, try tossing in a can of drained cannellini beans or chickpeas.

Spice and Seasoning Ideas

• Add zest: A little lemon zest or a splash of lemon juice right before serving brightens everything up.
• Spice it up: Love a little kick? Add more red pepper flakes or stir in a spoonful of Calabrian chili paste.
• Herb it up: Fresh basil, thyme, or even a little sage can add fresh layers of flavor. Stir them in just before serving for a pop of green and aromatics.

Make It Baked

• Turn it into a casserole: Transfer the cooked tortellini and sauce into a baking dish, top with mozzarella or more Parmesan, and bake at 375°F for 10–15 minutes until bubbly and golden. It’s an easy way to serve a crowd—or just have leftovers with a little extra flair.

Storage Instructions

Let the tortellini cool completely before transferring to a sealed container. Store in the fridge for up to 3 days. This dish doesn’t freeze particularly well due to the cream sauce—it tends to separate upon reheating.

To reheat: Add a splash of milk or cream and warm slowly over medium heat, stirring frequently.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and squeeze out as much liquid as possible. Use about 1 cup of thawed, drained spinach.

What’s the best tortellini for this recipe?
Fresh, cheese-filled tortellini from the refrigerated section works beautifully. If you’re using dry or frozen tortellini, adjust cook times accordingly.

Is this dish kid-friendly?
Absolutely. The creamy sauce and cheese-stuffed pasta are always a hit with little ones. You can skip the red pepper flakes for a milder flavor.

Can I make this in advance?
You can prep the components (cook tortellini and sauté spinach/garlic) ahead of time and combine them with the cream sauce when ready to serve. It’s best fresh but reheats well for lunches.

Conclusion

There’s so much to love about this Garlic & Spinach Tortellini—the simplicity, the creamy richness, the punchy garlic, the gentle earthiness of fresh spinach. It’s cozy, satisfying, and ready in under 30 minutes. This is the kind of dish that doesn’t require a special occasion—just an appetite for something comforting and flavorful.

If you make this, I’d love to see it! Leave a review below or snap a photo and share it with me on Pinterest. Let’s keep the table full and the hearts fuller.

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