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This creamy Tuscan-style tortellini with spinach is my ultimate hack for chill nights with friends or family. It's super fast but still fills everyone up and puts a grin on their faces. Silky sauce, cheesy tortellini, fresh spinach, and sun-dried tomatoes bring that classic Italian vibe straight to your table in no time.
I tried this out on a rainy Sunday for the first time. Ever since, my friends keep begging me to make it whenever we get together for dinner.
Ingredients
- Basil: Chop just before serving to keep it fresh and bright
- Cherry tomatoes: Use halved ones for juicy sweetness and a pop of color
- Italian seasoning: Brings that classic herby flavor—stick with a balanced mix
- Chicken broth: Go for low-salt, it gives the base that deep savory kick
- Red chili flakes: Toss these in for mild heat—use less if you want it mild
- Butter: Use a good quality butter for extra flavor and richness
- Cheese tortellini: Cheese-filled pasta adds that savory bite—make sure they're not mushy
- Olive oil: Makes the sauce silky—extra virgin is best
- Heavy cream: Adds all that dreamy creaminess—organic is a bonus
- Parmesan (grated): Gives umami and depth—freshly grated is best
- Spinach: Adds vitamins and color—grab crisp leaves from the fridge section
- Sun-dried tomatoes: Slice them up for that sweet, packed flavor—choose sun-dried
- White onion: Pick a firm, fresh one and dice it up small for a sweet base
- Flour: Thickens up the sauce—regular all-purpose works fine
- Salt: Helps the flavors pop—sea salt is a great option
- Garlic: Chop it up fresh—five cloves gives a strong punch
Step-by-Step Directions
- Serve and Enjoy
- Dish up the finished tortellini while it's nice and hot. Sprinkle more parmesan on top if you want, and dig in straight from the pan!
- Add Spinach, Basil, and Tomatoes
- Toss the spinach in roughly, then add basil and the halved tomatoes. Gently stir so everything gets coated in that creamy sauce and let the spinach wilt.
- Let Tortellini Simmer
- Drop the uncooked tortellini into the pan. Let them gently cook in the sauce for four to five minutes until they're just tender. Stir now and then so nothing sticks.
- Mix in Cream and Parmesan
- Turn the heat to medium. Add the cream and the fresh parmesan. Whisk until you’ve got a smooth, creamy sauce going.
- Add Broth and Spices
- Slowly pour in the chicken broth while stirring. Add your Italian herbs, some salt, chili flakes, and sun-dried tomatoes. Use a whisk to make it smooth and let it gently bubble away.
- Stir in the Flour
- Sprinkle flour on top of the onion mix. Stir well with a wooden spoon for about a minute until it’s all blended in and you can’t see any dry spots.
- Sauté Onion and Garlic
- Heat up a big pan over medium-high. Drop in olive oil and butter. Add diced onion, stirring for a couple of minutes until it’s soft and see-through. Mix in the garlic and let it cook for a minute until it smells amazing.
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Did You Know
Tons of vitamins join the party thanks to the spinach and tomatoes. This meal freezes well and reheats great. Each portion brings that little taste of Italy to your table. Sun-dried tomatoes are my favorite part—they add a savory punch that cuts through all the creaminess. The smell and taste always take me back to laid-back Tuscan summer vacations and tiny village bistros serving pasta just like this.
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Storing Leftovers
Pop the leftovers in an airtight container and they’ll stay good in the fridge for two to three days. When you reheat, the noodles might soak up a bit more liquid, so just add a splash of cream or broth if needed. Freezes totally fine by the portion, too, so you’ve got an easy lunch for busy days.
Simple Ingredient Swaps
Vegetable broth works just as well as chicken if you want it meat-free. Pecorino can replace parmesan for extra flavor. Need a lactose-free option? Just use lactose-free cream. You can swap spinach for swiss chard or even arugula—really, you can change it up however you like.
Serving Ideas
Tuscan tortellini is awesome on its own as a filling main. For guests, I usually add some peppery arugula and warm, fresh focaccia. Want to fancy it up? Throw some pan-seared chicken breast on top. A quick squeeze of lemon is the perfect finishing touch.
Pasta Tidbits
Tortellini actually comes from Emilia Romagna, but folks in Tuscany love them too, especially packed with different fillings. Paired with creamy sauce and fresh veggies, it’s just pure comfort food that makes everyone happy.
Common Recipe Questions
- → How do I stop the sauce from separating?
Stick to low or medium heat as you stir in cream and parmesan. It keeps everything nice and silky.
- → Can fresh tomatoes work instead of the dried ones?
Yep, swap in fresh cherry tomatoes or add them too. They’re juicier, but the flavor’s a bit milder.
- → What kind of tortellini should I use?
Cheese-filled tortellini pair perfectly with that creamy sauce and all those herbs.
- → How do I keep spinach bright green?
Add the spinach at the very end. Just fold it in real quick so it stays bright and fresh-looking.
- → Can I prep this ahead of time?
You can get the sauce and extras ready ahead. But it’s best to mix and cook everything right before eating.
- → How do I make this vegetarian?
Swap chicken broth for veggie broth if you want to skip the meat.