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One Pot Creamy Spinach Tomato Tortellini

One Pot Creamy Spinach Tomato Tortellini

Discover the magic of One Pot Creamy Spinach Tomato Tortellini, a remarkably simple and incredibly satisfying meal that minimizes cleanup while maximizing flavor. This recipe is your new weeknight hero, delivering a restaurant-quality dish with minimal effort.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • 1 (28 ounce) can crushed tomatoes
  • 2 cups vegetable broth (or chicken broth)
  • 1/2 cup heavy cream
  • 1 (19 ounce) package refrigerated cheese tortellini
  • 5 ounces fresh spinach
  • 1/2 cup grated Parmesan cheese , plus more for serving
  • Salt and freshly ground black pepper to taste

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
    1 tablespoon olive oil, 1 medium yellow onion, 3 cloves garlic, 1 teaspoon dried Italian seasoning, 1/4 teaspoon red pepper flakes
  2. Pour in the crushed tomatoes and vegetable broth. Stir to combine everything, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
    1 (28 ounce) can crushed tomatoes, 2 cups vegetable broth
  3. Reduce the heat to medium-low and stir in the heavy cream. Add the refrigerated tortellini to the simmering sauce. Ensure the tortellini is submerged in the liquid.
    1/2 cup heavy cream, 1 (19 ounce) package refrigerated cheese tortellini
  4. Cover the pot and let it simmer gently for about 8–10 minutes, or until the tortellini is cooked through and tender. Stir occasionally to prevent the tortellini from sticking to the bottom.
    1 (19 ounce) package refrigerated cheese tortellini
  5. Uncover the pot and stir in the fresh spinach, handful by handful, until it wilts into the sauce. This will only take a minute or two. Stir in the grated Parmesan cheese until it's melted and the sauce is creamy.
    5 ounces fresh spinach, 1/2 cup grated Parmesan cheese
  6. Taste the tortellini and season generously with salt and freshly ground black pepper as needed. Serve immediately, garnished with extra Parmesan cheese, if desired.
    Salt, 1/2 cup grated Parmesan cheese

Notes

To store leftovers, allow the dish to cool completely. Transfer to an airtight container and refrigerate for up to 3-4 days. Reheat gently in a saucepan over low heat, adding a splash of milk or broth if needed, or microwave. For freezing, cool completely, place in freezer-safe containers, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.