One-Pot Creamy Tomato Tortellini with Spinach

Tortellini traces its roots to Italy’s Emilia-Romagna region, where stuffed pasta is a point of pride. This one-pot version swirls cheese tortellini through a creamy tomato broth with spinach for an easy, comforting dinner.

Serves 5 · 10 min prep · 20 min cook

Estimate for one serving

• 510 cal
• 22g protein
• 54g carbs
• 24g fat
• 6g fiber

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Ingredients

• 20 oz cheese tortellini (refrigerated)
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 28 oz can crushed tomatoes
• 2 cups vegetable or chicken broth
• 3/4 cup heavy cream
• 1.5 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• 5 cups packed baby spinach
• 1 cup grated Parmesan
• 1/3 cup torn fresh basil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Heat the olive oil in a large Dutch oven or deep pot over medium heat. Add the diced onion and cook 4–5 minutes, stirring occasionally, until softened and translucent.
2. 2Stir in the minced garlic, tomato paste, Italian seasoning, and red pepper flakes. Cook 1 minute until the tomato paste darkens slightly and smells caramelized.
3. 3Pour in the crushed tomatoes and broth, scraping the bottom of the pot. Season with the salt and black pepper. Bring the mixture to a lively simmer.
4. 4Add the cheese tortellini directly to the simmering sauce. Stir gently, then cover and cook according to package directions minus 1 minute (usually 4–6 minutes), stirring once halfway so nothing sticks.
5. 5Once the tortellini are tender and floating, reduce heat to low. Stir in the heavy cream and Parmesan until the sauce turns silky and pink-orange.
6. 6Add the baby spinach in big handfuls, folding it in until fully wilted, about 1–2 minutes. If the sauce is thicker than you like, loosen with a splash of broth or water.
7. 7Taste and adjust seasoning with more salt or pepper. Remove from heat and let the pot sit uncovered for 2 minutes so the sauce clings to the pasta.
8. 8Ladle into bowls, top with the remaining Parmesan and torn fresh basil, and serve immediately while hot and creamy.