By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
365 cal · 40 min
Spinach Tomato Tortellini
Recipe GLPRbbb2302158d4f9
A creamy and hearty pasta dish featuring tender three-cheese tortellini tossed with a rich tomato cream sauce infused with fresh spinach, aromatic garlic, and earthy mushrooms. This comforting main course brings together the brightness of tomatoes with the smoothness of cream for a satisfying meal that's ready in just 40 minutes.
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Ingredients
20 oz three cheese tortellini
14½ oz canned whole peeled tomatoes
1 cup fresh spinach, chopped
1 jar canned mushrooms, drained
¾ cup heavy cream
¾ cup whole milk
2 tablespoons all-purpose flour
1 teaspoon minced garlic
1½ teaspoons dried basil
½ teaspoon salt
¼ teaspoon black pepper
Directions
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until tender. Drain and set aside.
In a large saucepan, combine the flour and minced garlic over medium heat, stirring constantly for about 1 minute to create a paste.
Slowly pour in the heavy cream and milk while stirring continuously to prevent lumps from forming. Continue cooking for 2–3 minutes until the mixture thickens slightly.
Add the canned tomatoes with their juices to the cream mixture, breaking them up with a spoon. Stir in the dried basil, salt, and black pepper.
Fold in the drained mushrooms and fresh chopped spinach. Simmer the sauce for 5 minutes until the spinach is wilted and the flavors are blended.
Add the cooked tortellini to the sauce and gently toss to coat evenly. Simmer for another 2–3 minutes until heated through.
Taste and adjust seasoning as needed. Serve hot, dividing evenly among six bowls.
Comments
Every ingredient is stocked at any major Charlotte grocer—tortellini at Kroger or Publix, canned tomatoes everywhere, fresh spinach and mushrooms are year-round basics, and cream and milk are in every dairy case. At six servings this lands around $1.50–$1.80 per serving once you factor in budget tortellini, basic canned tomatoes, and grocery-store spinach, making it a solid midweek value. The 40-minute claim is honest only if the tortellini cooks while you sauté mushrooms and wilt spinach; total active time is closer to 25 minutes but you're waiting on a pot, so 40 total is fair. It's a weeknight winner for families—nothing needs constant attention, everything goes into one pan or pot after the tortellini finishes, and it reheats beautifully as long as you don't overdo the cream. This is a competent, no-drama recipe with no real drawback except it won't stand out; it's the dinner you make when you want something done right without fussing.
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