Spinach Tortellini Skillet is an easy and filling meal!

“I made this dish tonight and followed the recipe exactly. We all loved it, including two teenage boys!

I’m surprised I have a leftover bowl full for tomorrow. Thanks for this great recipe!”

DAVID

simple Tortellini SKillet

This recipe is incredibly simple, which makes it the perfect easy weeknight dinner. It’s got cheesy tortellini that we toss in a homemade creamy tomato sauce, and a couple of handfuls of fresh spinach thrown in for color, texture, and nutrients.

Last week I made this super easy Spinach Tortellini Skillet, which is a riff on one of our most popular recipes, Creamy Tomato and Spinach Pasta. This tortellini version is a bit easier (no chopping onion!) and a little more filling.

I hope you enjoy!

How to Make Spinach Tortellini Skillet Step-by-Step Photos

Sauté the garlic: Mince four cloves of garlic, then add them to a large skillet with 1 Tbsp olive oil. Sauté the garlic over medium heat for about one minute, or just until the garlic becomes fragrant.

Prepare the sauce: Add one 28oz. can of petite diced tomatoes to the skillet (with the juices), along with ½ tsp dried basil, ½ tsp dried oregano, and ¼ tsp freshly cracked pepper. Stir the ingredients together and continue to heat over medium, stirring occasionally.

Once the tomatoes are hot, cut 4 oz. of cream cheese into chunks, then add it to the skillet. Continue cooking: Continue to cook and stir the sauce over medium heat until the cream cheese has melted in and created a smooth and creamy sauce.

You can use a whisk, if needed, to help the cream cheese melt into the sauce well. Boil water for tortellini: Meanwhile, bring a large pot of water to a boil over high heat.

Once boiling, add 19oz. frozen cheese tortellini. Allow the tortellini to boil for about 3 minutes, or until it’s all floating (check the package directions for recommended cooking time). Drain the tortellini in a colander.

While the tortellini is draining, roughly chop about 2 cups of fresh spinach into bite-sized pieces. Add the chopped spinach to the sauce in the skillet and stir it in, allowing the heat to wilt the spinach.

Add the drained tortellini to the skillet and stir to combine with the sauce. Sprinkle about ¼ cup Grated or shredded Parmesan over top, then stir to combine. Give the tortellini one final taste and adjust the seasonings to your liking!

We found that between the canned tomatoes, cream cheese, and Parmesan, no additional salt was needed for our taste buds. A pinch or two of crushed red pepper would also be awesome!

Serve and enjoy!

Recipe Variations

I think this dish is pretty hearty as-is, but if you want to add some meat you have several options.

You could brown some Italian Sausage in the skillet before the garlic and incorporate it into the sauce, you could top the skillet with some sliced seared chicken breast, or you could even add some garlic butter shrimp! If you like your food spicy, definitely add a pinch or two of crushed red pepper to the tomato sauce for a little kick.

And if you want this to be EXTRA indulgent, try topping it with some mozzarella and baking it in the oven until melted! 😮 store and reheating

The leftovers are fan-freaking-tastic, IMHO! The sauce does get a little thick with time in the refrigerator, but that does not impede on the cozy, cheesy goodness of this dish.

The microwave is going to be your best bet for reheating the leftovers as it will reheat quickly without losing too much moisture. Make sure to keep the dish partially covered to hold in the steam, and stir occasionally to help it reheat evenly.

serving suggestions GARLIC BREAD.

This recipe is just begging for some buttery, crispy, homemade garlic bread! And if you’re like me, you already have some stashed in your freezer ready to bake on a moment’s notice. ) And if you want some extra veggies with this meal, you can use any leftover spinach you might have to make a simple side salad.

Or make some easy roasted broccoli to serve on the side!