Go Back
- 10 oz refrigerated cheese tortellini - 2 cups fresh spinach - 1 cup heavy cream - 1 cup vegetable broth - 1 cup grated Parmesan cheese The main ingredients are easy to find. You'll need cheese tortellini, fresh spinach, heavy cream, vegetable broth, and Parmesan cheese. Each part brings its own taste. The tortellini gives a nice bite. The spinach adds color and nutrients. Cream makes the dish rich, while broth boosts flavor. - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste For flavor, I use garlic, olive oil, and Italian seasoning. Garlic gives a warm and savory aroma. Olive oil adds richness. Italian seasoning brings herbs together for a classic taste. Use salt and pepper to round it all out. Adjust these to match your taste. - Fresh basil leaves To finish, I add fresh basil leaves. They give a pop of color and a fresh taste. Just sprinkle them on top before serving. This small touch makes a big difference. It's all about those little details in cooking. First, I heat one tablespoon of olive oil in a large pot over medium heat. When the oil is hot, I add two minced garlic cloves. I sauté the garlic for about one minute until it smells great. This step builds a strong flavor base for the dish. Next, I pour in one cup of vegetable broth and one cup of heavy cream. I stir them well to mix. This creamy mix will form the heart of the sauce. It adds a rich taste and smooth texture that makes the dish so special. Now, I add 10 ounces of refrigerated cheese tortellini to the pot. I bring the mixture to a gentle simmer. I cook the tortellini for about 5 to 7 minutes while stirring occasionally. I check them until they feel tender. This step ensures the tortellini absorbs all the tasty flavors. Once the tortellini is ready, I lower the heat. I stir in one cup of grated Parmesan cheese and one teaspoon of Italian seasoning. I mix until the cheese melts and the sauce becomes creamy. Then, I add 2 cups of fresh spinach to the pot. I let it cook for another 2 to 3 minutes until it wilts down. Finally, I season with salt and pepper to taste. The dish is now ready to serve. I like to garnish it with fresh basil leaves for extra flavor. To make this dish pop, you can add spices and herbs. Try a pinch of red pepper flakes for heat. Fresh herbs like parsley or thyme add brightness. Lemon zest can bring a nice tang too. Don't forget, fresh garlic can boost taste. Experiment and find what you love! To keep the sauce creamy, use full-fat heavy cream. If it seems too thick, add a bit more broth. Stir often to make sure it blends well. If it is too thin, let it simmer longer. You want a smooth, rich sauce that coats the tortellini nicely. Cooking the tortellini just right is key. Add it to the pot only when the sauce is simmering. Stir it gently to prevent sticking. Cook for 5-7 minutes until it’s tender. Taste a piece to check doneness. Perfectly cooked tortellini is the secret to this dish! {{image_2}} You can switch up the greens in this dish. Try kale or arugula for a new twist. These greens will add different flavors and textures. Also, you can use different pastas. Whole wheat or gluten-free tortellini will work well. Each swap will change the dish while keeping it creamy and tasty. Want to make this dish heartier? Add cooked chicken or shrimp! Just sauté them first and toss them in with the tortellini. Chicken adds a mild flavor, while shrimp brings a sweet taste. Both options make your meal more filling and satisfying. You can make this dish vegan too. Use plant-based cheese and cream for a creamy texture. Almond or coconut milk works well in place of heavy cream. Nutritional yeast adds a cheesy flavor without dairy. These swaps keep the dish rich and tasty while being plant-based. To store leftovers, let the dish cool first. Use an airtight container. This keeps the flavors fresh. Place it in the fridge within two hours. It stays good for about 3-4 days. When you're ready to eat, just reheat it in a pan. If you want to freeze your One-Pot Alfredo Spinach Tortellini, use a freezer-safe container. It helps to divide the dish into smaller portions. This makes it easier to thaw. You can freeze it for up to 3 months. To reheat, thaw it in the fridge overnight. Heat it gently on the stove with a splash of broth or cream for best results. In the fridge, the dish lasts 3-4 days. In the freezer, you can keep it for 3 months. However, for the best taste and texture, enjoy it fresh! Yes, you can use frozen tortellini. Just add a few extra minutes to cook it. The frozen tortellini will work well in the dish. Make sure to stir it gently so it cooks evenly. You can use half-and-half or whole milk. For a lighter option, try Greek yogurt. If you want a dairy-free choice, use coconut milk or cashew cream. Each will change the taste a bit, but they keep the dish creamy. To make it gluten-free, use gluten-free tortellini. Many brands offer this option now. Just check the label to ensure it fits your needs. The rest of the recipe is gluten-free, so you can enjoy this dish without worry. Yes, you can prep this dish ahead of time. Cook the tortellini and sauce, then store them separately. When you’re ready, reheat them together. This keeps the tortellini from getting mushy. Enjoy a quick meal on a busy day! This blog post detailed a creamy tortellini dish. We explored the key ingredients like cheese tortellini, spinach, and heavy cream. I shared steps for creating a flavorful sauce and tips for perfecting the recipe. Variations on ingredients let you customize it, whether you prefer protein or vegan options. Finally, proper storage ensures your leftovers stay tasty. Enjoy experimenting with this dish, and find your favorite version!

One-Pot Alfredo Spinach Tortellini

Indulge in a delicious One-Pot Creamy Alfredo Spinach Tortellini that's quick and easy to make! This flavorful dish combines cheese tortellini, fresh spinach, and creamy Parmesan sauce, all prepared in just 15 minutes. Perfect for busy weeknights, this recipe will delight your taste buds and impress your family. Click through to discover the full recipe and elevate your dinner game today!
Print Recipe Pin Recipe

Ingredients
  

10 oz refrigerated cheese tortellini

2 cups fresh spinach

1 cup heavy cream

1 cup vegetable broth

1 cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot or deep skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

    Pour in the vegetable broth and heavy cream, stirring to combine.

      Add the cheese tortellini to the pot and bring the mixture to a gentle simmer. Cook for about 5-7 minutes, stirring occasionally until the tortellini is tender.

        Once the tortellini is cooked, reduce the heat to low and stir in the grated Parmesan cheese and Italian seasoning. Mix well until the cheese has melted and the sauce is creamy.

          Add the fresh spinach to the pot and cook for an additional 2-3 minutes, until the spinach wilts down.

            Season with salt and pepper to taste, adjusting according to preference.

              Serve hot, garnished with fresh basil leaves for an added touch of flavor.

                Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 4