One Pot Creamy Spinach Tomato Tortellini (30-Minutes)

One pot creamy spinach tomato tortellini is an irresistible, cozy dinner that’s ready in just 30 minutes. After making this many times, I’ve discovered the trick to keeping it creamy and preventing a soggy mess. The rich, creamy sauce clings to the tortellini, while the spinach and tomatoes add fresh, vibrant flavor. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Try these Ham and Cheese Croissants for breakfast and Pair this with Ultimate Chicken Caesar Wraps for a complete meal.

What You'll Need for One Pot Creamy Spinach Tomato Tortellini (30-Minutes)

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 (20 oz) package cheese tortellini
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 4 cups fresh spinach
• 1 cup heavy cream
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup grated parmesan cheese
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 4 cups fresh spinach
• 1 cup heavy cream
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup grated parmesan cheese
• Optional: Additional grated parmesan cheese
• Optional: Fresh basil leaves
• Optional: Crushed red pepper flakes

How to Make One Pot Creamy Spinach Tomato Tortellini (30-Minutes)

1. Sauté onions and garlic: Heat olive oil in a large pot over medium heat. Add diced onions and cook until softened, about 3 minutes. Add minced garlic and cook for an additional 1 minute.
2. Add tomatoes and spinach: Stir in diced tomatoes (with juice) and cook for 2 minutes. Add fresh spinach and cook until wilted, about 3 minutes.
3. Cook tortellini: Add uncooked tortellini to the pot. Pour in vegetable broth and bring to a boil. Reduce heat to medium-low, cover, and let simmer for 10 minutes, stirring occasionally.
4. Create creamy sauce: Stir in heavy cream, salt, black pepper, and red pepper flakes (if using). Cook for an additional 2-3 minutes, until the sauce has thickened slightly. Remove from heat.
5. Blend and serve: Use an immersion blender to blend the sauce until smooth. Stir in grated parmesan cheese. Taste and adjust seasoning if needed. Serve hot, topped with additional parmesan cheese, fresh basil leaves, and crushed red pepper flakes if desired.

Storing & Reheating One Pot Creamy Spinach Tomato Tortellini (30-Minutes)

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: This dish can be made ahead and reheated. Prepare through step 4, then let cool, cover, and refrigerate for up to 2 days. Reheat on the stovetop over medium heat, stirring occasionally, until heated through.

Freezing One Pot Creamy Spinach Tomato Tortellini (30-Minutes)

Freeze individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: For an extra layer of flavor, sauté the onions and garlic in a little bit of butter instead of olive oil.
• Best substitution: For a vegetarian version, use vegetable broth instead of chicken broth.
• Make-ahead: This dish can be made ahead and reheated. Prepare through step 4, then let cool, cover, and refrigerate for up to 2 days. Reheat on the stovetop over medium heat, stirring occasionally, until heated through.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thick, thin it out with a little bit of milk or broth. If the sauce is too thin, cook it for a few more minutes to reduce the liquid.

One Pot Creamy Spinach Tomato Tortellini (30-Minutes)

⏱

Prep

10 minutes

🍳

Cook

20 minutes

⏳

Total

30 minutes

🍽

Serves

4 servings

🥗

Diet

gluten-free (optional)

Ingredients

Main Ingredients

• 1 (20 oz) package cheese tortellini
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 4 cups fresh spinach
• 1 cup heavy cream
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup grated parmesan cheese

Seasonings

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 4 cups fresh spinach
• 1 cup heavy cream
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup grated parmesan cheese

Optional Toppings

• Additional grated parmesan cheese
• Fresh basil leaves
• Crushed red pepper flakes

Instructions

1. Sauté onions and garlic: Heat olive oil in a large pot over medium heat. Add diced onions and cook until softened, about 3 minutes. Add minced garlic and cook for an additional 1 minute.
2. Add tomatoes and spinach: Stir in diced tomatoes (with juice) and cook for 2 minutes. Add fresh spinach and cook until wilted, about 3 minutes.
3. Cook tortellini: Add uncooked tortellini to the pot. Pour in vegetable broth and bring to a boil. Reduce heat to medium-low, cover, and let simmer for 10 minutes, stirring occasionally.
4. Create creamy sauce: Stir in heavy cream, salt, black pepper, and red pepper flakes (if using). Cook for an additional 2-3 minutes, until the sauce has thickened slightly. Remove from heat.
5. Blend and serve: Use an immersion blender to blend the sauce until smooth. Stir in grated parmesan cheese. Taste and adjust seasoning if needed. Serve hot, topped with additional parmesan cheese, fresh basil leaves, and crushed red pepper flakes if desired.

Notes

• Chef tip: For an extra layer of flavor, sauté the onions and garlic in a little bit of butter instead of olive oil.
• Best substitution: For a vegetarian version, use vegetable broth instead of chicken broth.
• Make-ahead: This dish can be made ahead and reheated. Prepare through step 4, then let cool, cover, and refrigerate for up to 2 days. Reheat on the stovetop over medium heat, stirring occasionally, until heated through.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thick, thin it out with a little bit of milk or broth. If the sauce is too thin, cook it for a few more minutes to reduce the liquid.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Oven reheat: Reheat in a 350°F oven for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
• Make ahead: This dish can be made ahead and reheated. Prepare through step 4, then let cool, cover, and refrigerate for up to 2 days. Reheat on the stovetop over medium heat, stirring occasionally, until heated through.

Nutrition Per Serving

• Calories: 520
• Protein: 22g
• Fat: 28g
• Carbs: 48g
• Fiber: 3g
• Sugar: 5g
• Sodium: 1200mg
• Cholesterol: 105mg
• Sat. Fat: 16g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

One Pot Creamy Spinach Tomato Tortellini (30-Minutes) FAQs

A Warm Final Note

I can’t wait for you to try One Pot Creamy Spinach Tomato Tortellini (30-Minutes) and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!