Spinach Tomato Tortellini Recipe - Allrecipes.com
Spinach Tomato Tortellini Recipe
  • READY IN 40 mins

Spinach Tomato Tortellini

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
  2. 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.
  3. 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.
  4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2007

Oh my, but this was good. I did make a few changes (of course). My husband expects MEAT on his dinner plate, so I squeezed the innards out of a couple of large-ish hot Italian sausages and browned it up in a tiny bit of EVOO. Then I added some sliced fresh crimini mushrooms that needed to be used up. My canned tomatoes were the plain, common garden variety, so I threw in some chopped onion and minced garlic. Deglazed the pan with some white wine and used more spinach than called for. An entire bunch, actually. The DH has placed a moritorium on me buying anything new to stuff into my over-burdened freezer, so I had to use a bag of frozen three-cheese ravioli instead of the tortellini. But hey, it's the same thing, only flat, right? Also I didn't have any whole milk, so I had to use non-fat, but it didn't seem to hurt anything. This was fantastic! The sausage and mushrooms gave the sauce a nice beigey color. I'm sure it would have been prettier with the tortellini, but I had to make do. Delicious! Thanks for the recipe!

 
Most Helpful Critical Review
Jul 02, 2010

I came upon this recipe after my original plan for dinner fell through. I was really hopeful, but unfortunately for me, it tasted extremely bland.

 
Jan 23, 2007

I thought this was very good. I did not use heavy cream, I used FF milk and used a bit of cornstarch to it so the sauce would thicken slightly. I also used fresh basil. I think that gives the dish a nice bright taste. I will make this again.

 
Jul 10, 2008

I made this for company last night and it was a huge success! I added diced chicken breasts sauteed with garlic, basil, and rosemary in olive oil. For the sauce, I sauteed sliced baby portabella mushrooms with onion and garlic which I added to the tomato mixture. I also added 1/2 cup parmesan cheese, instead of just 1/4 to the sauce - because really, you can never have enough cheese! It could use more spinach than the recipe calls for, so next time I'll make that change - but this was very wonderful and easy and I will definitely be making it again!

 
Feb 16, 2008

Altho I think this needed a lot more cheese, which I did add, we thought this recipe was delish! I also sauteed portabello mushrooms to add to the dish. Because we don't like soggy fresh spinach, I did not cook it in with the sauce, but tossed it in with the pasta at the very end jusy to wilt it. Enjoyed by my whole family Lela and thank you!

 
May 09, 2005

Lovely! Nice light flavor, although I did make some minor adjustments. I used a plain can of diced tomatoes, and doubled the minced garlic. I left out the onion. I think I would have been safe with even a little more garlic (but I really like garlic). Also, I used milk instead of heavy cream, which should help on the fat and calorie side. I prefer corn starch as a thickening agent (just be sure to cut the amount by half - you'd need twice as much flour to do the same job). I was impressed with the flavor of the sauce, and didn't notice too much of a pink tinge that turned off one reviewer. However, next time, I'll use fresh tomatoes, because I was kinda turned off by the flavor of the canned tomatoes. In all other respects a wonderful and simple dish that looks and tastes like it took forever! Will definitely make again!

 
Aug 14, 2009

This was delicious!! I followed the recipe almost exactly- the only difference was I used italian diced tomatoes with basil, garlic and oregano because I didnt have the one specified. Also I used 5 cloves of fresh garlic and minced it up. I think it could have used even more than that. Otherwise I followed everything and it turned out wonderful, My hubby loved it and my 1 year old ate a good amount of it too! It was a good way to sneak a veggie into him. I recommend this to everyone to try and will definatly make this again and again. Thanks for the recipe.

 
Sep 10, 2007

This is a really nice, easy recipe that looks beautiful and tastes better than I've gotten in some restaurants. I basically followed the recipe, but had no fresh spinach, so used half a box of frozen. Everyone loved it!

 

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Nutrition

  • Calories
  • 400 kcal
  • 20%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 885 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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