READY IN 35 mins

Creamy Spinach Tortellini

Read Reviews (144)

"Delicious tortellini is dressed up with tomatoes, mushrooms, spinach and a rich creamy sauce. A favorite pasta dish in our family!" — JENNIFERVAN77

Directions

Cook tortellini according to package directions.
Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 04, 2007

I've made this recipe for a few years now (we always called it tortellini primavera) and every time I make it, I make a few changes. To cut down on fat, as many people mentioned, use skim milk, and instead of fat free cream cheese (which I've found really does significantly affect the taste negatively) I use neufchatel cheese which has about a third less fat but retains the flavor. Also, I've never made it with cherry tomatoes, either just chop up some plum tomatoes, or try using a package of sundried tomatoes instead for a little more interesting flavor. Baby portabellos can be substituted for white mushrooms, etc. This recipe is one of my favorites and has room for lots of possibilities.

—emcguire

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Most Helpful Critical Review

Jul 23, 2010

Average, average. Used neuchatel cheese and threw some garlic in, also halfed the sauce and there was still plenty. Rather than using frozen spinach I used fresh and threw it in with the onion/garlic to cook (also threw the mushrooms in early to cook down a bit). Put a pour of white wine in toward the end, but this really didn't do much for me. Bland, and I think there are much better pasta recipes that are just as quick.

—EDUNCAN02

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181 Ratings

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Dec 19, 2007

I'm 19, and this was the first REAL dinner I made for my non-vegetarian parents. It turned out great, almost as if I came straight from a restaurant. I took the advice from others by additionally adding a can of diced tomatoes with green chillies. This gave the dish a little "kick." I also added Italian seasoning, salt, pepper and artichoke hearts. Great dish. Simple enough for a 19 year old college student to make :)

—Hunt4fun1

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Apr 13, 2005

This recipe was really good. I added 3 cloves of minced garlic with the onions which was added some more flavor. I also added 1 can of drained diced tomatoes with green chilies with the spinach mixtured to add some spice. This dish was very rich and creamy. Very filling. Another suggestion that might be good is to add some artichoke hearts. Highly recommended.

—ASHLEYVT2000

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Feb 15, 2010

I liked it, but it was very heavy. I doubled the recipe (except for the spinach) and left out the mushrooms. I think next time I would put in more flavoring, like garlic or italian seasoning (like someone suggested). So it was really good but really rich!! EDIT: I haven't made this in a long time - I wish I had! I doubled the recipe again, including the spinach, left out the mushrooms, and added some garlic powder. It got rave reviews from the family!

—Allison

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Nov 02, 2006

This was absolutely incredible - definetly restaurant quality and so simple! I added Italian seasonings, salt and pepper, and a couple tablespoons of pesto. I also substituted roma tomatoes because I didn't have cherry tomatoes- super delicious. Next time I think I will double the tomatoes. This dish is incredibly rich so I recommend serving small portions and then have plenty of green leaf salad to balance out the richness. Thanks so much for the great recipe!

—Lynnessa

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Jul 01, 2008

This was REALLY good! I also changed it up a bit so couldn't give it 5 stars, but with my mods, I would! I also cut the amount of cream cheese & spinach in half (4 oz. cream cheese and 5 oz. of spinach). I sauteed 3 minced garlic cloves with the onion and added some fresh chopped basil, 1/2 tsp of italion seasoning, and a few dashes of salt. I didn't have any mushrooms or I would have added them and we're not big tomato eaters here so I omitted those as well. Even with reducing the cream cheese, this recipe was still very rich. The next time I make it I will use skim milk instead of 2% and I will add a little bit more of it. I may even cut back on the cream cheese a bit more. But I will definitely make it again! My kids gobbled it up. :)

—LYNNIEKRAVITZ

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Apr 15, 2007

I liked this with all the adjustments other reviewers suggested. I used 3/4 cup of milk and half a packet of Italian dressing seasoning for the blandness others were talking about. To cut back on fat, I used neufatchel cheese and sauteed the onions with garlic. With all the liquid from the tomatoes and spinach plus the extra milk, I found myself with too much sauce. It was the right consistency, but I probably should've used more than 9 oz of tortellini. Great way to prepare some extra spinach I had on hand.

—Betty Crocker

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Nutrition

Calories
546 kcal
27%

Carbohydrates
40.2 g
13%

Cholesterol
116 mg
39%

Fat
35 g
54%

Fiber
4.6 g
18%

Protein
21.8 g
44%

Sodium
671 mg
27%

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

Nutritional Information

Creamy Spinach Tortellini

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 546
Calories from Fat: 315

% Daily Value *
Total Fat 35g 54 %
Saturated Fat 20.9g 105 %
Cholesterol 116mg 39 %
Sodium 671mg 27 %
** Potassium 557mg 16 %
Total Carbohydrates 40.2g 13 %
Dietary Fiber 4.6g 18 %
Protein 21.8g 44 %
** Sugars 4.8g
Vitamin A 192 %
Vitamin C 21 %
Calcium 36 %
Iron 24 %
** Thiamin 11 %
** Niacin 35 %
** Vitamin B6 15 %
** Magnesium 26 %
** Folate 70 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.