Cheese Tortellini With Creamy Tomato and Spinach Sauce

Name: Cheese Tortellini With Creamy Tomato and Spinach Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tablespoon Extra virgin olive oil; 1 medium Onion, chopped; Salt; Black pepper; 2 clove Garlic cloves, minced; ⅜ cup Vodka, optional; 14½ oz Canned diced tomatoes with juice; 2¼ cup Baby spinach, packed; ½ cup Heavy cream; ½ cup Parmesan cheese, finely grated; 2 tablespoon Fresh herbs (parsley, basil, oregano, thyme); 12 oz Cheese tortellini

Recipe GLPRe3bd8a3d3bec4e

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Italian

Main Course

20 min

547 cal

Servings: 4

Stovetop

Tender cheese tortellini tossed in a rich, velvety sauce made with crushed tomatoes, fresh spinach, garlic, and a touch of cream. Optional vodka adds depth to the pan sauce as it deglazes the aromatics. A quick weeknight dinner that tastes restaurant-quality, finished with fresh herbs and Parmesan.

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Ingredients

1 tablespoon Extra virgin olive oil

1 medium Onion, chopped

Salt

Black pepper

2 clove Garlic cloves, minced

⅜ cup Vodka, optional

14½ oz Canned diced tomatoes with juice

2¼ cup Baby spinach, packed

½ cup Heavy cream

½ cup Parmesan cheese, finely grated

2 tablespoon Fresh herbs (parsley, basil, oregano, thyme)

12 oz Cheese tortellini

Directions

Bring a large pot of salted water to a boil over high heat. While waiting for the water to boil, heat the olive oil in a large skillet over medium-high heat.
Add the chopped onion to the skillet, season with salt and pepper, and sauté for about 5 minutes until softened and beginning to turn golden at the edges.
Add the minced garlic to the center of the pan and cook for 30 seconds, stirring, until fragrant. If using the vodka, carefully pour it into the skillet to deglaze, scraping the bottom with a wooden spoon to release all browned bits. Let it cook over high heat for 2-3 minutes until the liquid has mostly evaporated. If not using vodka, simply proceed to the next step.
Add the canned diced tomatoes with their juice to the skillet. Season with salt and pepper to taste. Reduce heat to low and simmer gently for 5-7 minutes, allowing the flavors to meld.
Stir the baby spinach into the sauce, increase heat to medium-high, and cook for 1-2 minutes just until the spinach begins to wilt.
Pour the heavy cream into the skillet and add most of the grated Parmesan cheese, reserving a small handful for garnish. Stir gently to combine, then remove from heat.
Once the water is boiling, add the tortellini and cook for 2 minutes only (or according to package directions if different), then drain well.
Add the drained tortellini to the sauce and gently toss to coat evenly. Divide among serving bowls, garnish with reserved Parmesan cheese and fresh herbs, and serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

This is a straightforward weeknight pasta that checks all the boxes for Charlotte shoppers: every ingredient is stocked at Harris Teeter, Food Lion, Walmart, or ALDI; the cost per serving runs about $2.50 to $3.00, driven mainly by the heavy cream and fresh tortellini. The stated 20 minutes glosses over onion and garlic prep, plus sauce reduction; allow 25 to 30 minutes total. It reheats reasonably well, though the cream sauce will thicken slightly when refrigerated, and the spinach wilts further on a second night. This is a family-friendly dish that demands no special technique and suits a rushed weeknight, though it is not a make-ahead meal and tastes best served same-day.