Tuscan Tortellini Pasta with Spinach: A Creamy, Dreamy Italian Delight
There’s something magical about the way Tuscan flavors come together—rich, creamy, and bursting with sun-kissed ingredients. This Tuscan Tortellini Pasta with Spinach was born on a cozy evening when I needed comfort food that felt indulgent yet effortless. The first bite transported me straight to the rolling hills of Tuscany, with its velvety sauce hugging tender cheese-filled tortellini, vibrant spinach, and sweet bursts of cherry tomatoes.
Whether you’re cooking for a weeknight dinner or impressing guests, this dish delivers restaurant-quality flavor in under 30 minutes. The best part? It’s a one-pan wonder, meaning less cleanup and more time savoring every creamy, garlicky forkful.
Why You’ll Love This Tuscan Tortellini Pasta
Creamy, dreamy comfort – A luscious, velvety sauce coats every bite, making it pure comfort in a bowl.
Quick & easy – Ready in 30 minutes with minimal prep—perfect for busy nights.
Packed with flavor – Sun-dried tomatoes, garlic, and Italian seasoning create a depth of taste that’s irresistible.
Versatile – Easily customizable with different proteins or veggies (more on that below!).
Crowd-pleaser – Even picky eaters devour this dish (trust me—I’ve tested it on the toughest critics).
The Unexpected Fan
My nephew, a notorious pasta skeptic (yes, they exist!), once turned his nose up at anything that wasn’t plain buttered noodles. But one bite of this Tuscan Tortellini Pasta with Spinach, and his eyes lit up. “This is actually good,” he mumbled between forkfuls. Now, it’s his most-requested meal when he visits. If that’s not a win, I don’t know what is!
What Makes It Special
Cheese tortellini – Pillowy pasta stuffed with melty cheese adds richness.
Sun-dried tomatoes – Their tangy sweetness balances the creamy sauce.
Fresh spinach & basil – Adds a pop of color and freshness.
Heavy cream & parmesan – Creates a luxuriously smooth, velvety texture.
Red pepper flakes – Just a hint of heat to keep things interesting.
Making It Happen
Sauté the Aromas – Heat olive oil and butter in a large skillet over medium-high. Add diced onions, cooking until soft (about 2-3 minutes), then stir in garlic for a fragrant minute.
Build the Sauce – Sprinkle in flour, stirring to create a golden roux. Slowly whisk in chicken broth, Italian seasoning, salt, red pepper flakes, and sun-dried tomatoes. Let it simmer into a smooth, glossy base.
Creamy Indulgence – Reduce heat to medium-low, then pour in heavy cream and grated parmesan, whisking until the sauce is luxuriously thick.
Pasta Perfection – Add uncooked tortellini, letting it simmer in the sauce for 4-5 minutes (or until tender). If using dried tortellini, cook separately first.
Fresh Finishes – Gently fold in spinach, basil, and halved cherry tomatoes just until wilted and warmed through.
Serve & Swoon – Dish it up hot, garnished with extra parmesan and a sprinkle of fresh basil.
You Must Know
Fresh vs. dried tortellini – Fresh cooks faster in the sauce; dried needs pre-boiling.
Spinach swap – Frozen works! Just thaw and squeeze out excess water.
Cheese matters – Freshly grated parmesan melts better than pre-shredded.
Sun-dried tomatoes – Oil-packed ones add extra richness.
Lighter option – Swap half the cream for whole milk (but expect a thinner sauce).
Serving Ideas
Drink pairing – A crisp Pinot Grigio or buttery Chardonnay complements the creamy sauce.
On the side – Garlic bread or a simple arugula salad with lemon vinaigrette.
Protein boost – Grilled chicken, shrimp, or crispy pancetta make it heartier.
Make It Different
Vegetarian – Use veggie broth instead of chicken broth.
Extra cheesy – Stir in mozzarella or ricotta for gooey goodness.
Seafood twist – Add scallops or shrimp for a surf-and-turf vibe.
Spicier kick – Double the red pepper flakes or add a dash of hot sauce.
Storage & Reheating Tips
Fridge – Store in an airtight container for up to 3 days.
Reheating – Warm in a skillet with a splash of broth or cream to revive the sauce.
Freezing – Not ideal (cream sauces can separate), but if needed, freeze without spinach and add fresh when reheating.
Casserole Success Tips
Don’t overcook the tortellini – It continues softening in the sauce.
Taste as you go – Adjust salt, pepper, or spice to preference.
Fresh herbs last – Add basil at the end for maximum freshness.
Frequently Asked Questions
Q: Can I use regular pasta instead of tortellini?
A: Absolutely! Cheese-filled tortellini adds richness, but penne or fettuccine work too.
Q: Is there a dairy-free version?
A: Yes! Use coconut cream and nutritional yeast instead of heavy cream and parmesan.
Q: Can I make this ahead?
A: The sauce can be prepped, but add pasta and greens just before serving for best texture.
Q: Why is my sauce too thick?
A: Thin it with a little extra broth or cream until desired consistency.
Q: Can I add meat?
A: Of course! Italian sausage, chicken, or bacon would be delicious.
Tuscan Tortellini Pasta with Spinach Recipe Card
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Category: Main Course
Difficulty: Easy
Cuisine: Italian
Yield: 4-6 servings
Ingredients
For the Sauce & Pasta:
1 tablespoon olive oil
2 tablespoons butter
1 cup white onion, diced
2 tablespoons minced garlic (about 5 cloves)
¼ cup flour
2 cups low-sodium chicken broth
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon red pepper flakes
½ cup sun-dried tomatoes, minced or julienned
1 ¼ cups heavy cream
½ cup grated parmesan cheese
20 oz cheese tortellini (fresh or dried)
For the Greens & Garnish:
2 cups spinach
2 basil leaves, chopped (about 2 tablespoons)
1 cup cherry tomatoes, halved
Instructions
Heat olive oil and butter in a large skillet over medium-high. Add onion, cooking 2-3 minutes until soft. Stir in garlic for 1 minute.
Sprinkle in flour, stirring to form a roux. Whisk in chicken broth, Italian seasoning, salt, red pepper flakes, and sun-dried tomatoes. Simmer until smooth.
Reduce heat to medium-low. Add heavy cream and parmesan, whisking until creamy.
Stir in uncooked tortellini, simmering for 4-5 minutes (or until tender). If using dried, cook separately first.
Fold in spinach, basil, and cherry tomatoes until just wilted.
Serve immediately with extra parmesan and fresh basil.
Notes
Fresh tortellini cooks faster in the sauce; dried needs pre-boiling.
Frozen spinach? Thaw and squeeze out excess water first.
Tools You’ll Need
Large skillet
Whisk
Wooden spoon
Allergy Info
Contains dairy, gluten.
Nutrition (per serving)
Calories: 580 | Fat: 32g | Carbs: 55g | Protein: 20g
There you have it—the ultimate Tuscan Tortellini Pasta with Spinach that’s creamy, dreamy, and utterly irresistible. Let me know how yours turns out in the comments!
