Spinach Tortellini Skillet
Spinach Tortellini Skillet is the perfect weeknight meal, offering a satisfying combination of flavors and textures in every bite. This simple dish uses fresh ingredients, making it a great option for busy evenings.
The creamy tomato sauce, enriched with garlic, basil, and oregano, perfectly complements the tender tortellini and fresh spinach. It’s a hearty, flavorful recipe that promises to be a crowd-pleaser at the dinner table.
Ready in just a few simple steps, this recipe brings together comforting ingredients for a wholesome and delicious meal that everyone will love. Perfect for both novice cooks and experienced chefs alike!
Spinach Tortellini Skillet – Ingredients
The foundation of the Spinach Tortellini Skillet starts with aromatic garlic, sautéed to release its full, savory potential. Rich olive oil provides a smooth base for the flavors to meld. Sweet, juicy diced tomatoes bring depth and balance, while a sprinkle of dried basil and oregano enhances the warmth of the sauce with their earthy, fragrant notes.
Cream cheese transforms the dish into a creamy indulgence, enveloping the tomatoes in a luscious, velvety texture. Frozen cheese tortellini delivers hearty bites, offering a perfect complement to the fresh spinach, which wilts beautifully into the sauce, adding a burst of color and mild flavor. Finally, Parmesan crowns the dish, infusing it with a sharp, nutty finish.
Spinach Tortellini Skillet – Enhanced Recipe Guide
Recipe Tips
- Control the Creaminess: For an extra creamy sauce, use a full-fat cream cheese. It will melt more smoothly into the tomato base, creating a velvety, rich texture. If you want a lighter version, opt for low-fat cream cheese or Greek yogurt for a tangy twist.
- Fresh vs Frozen Spinach: While frozen spinach is convenient, fresh spinach gives a brighter, fresher taste and a more appealing texture. When using fresh spinach, ensure it’s roughly chopped to allow it to wilt evenly into the sauce, enhancing both flavor and color.
- Customize the Seasoning: Feel free to experiment with the herbs. Adding a pinch of red pepper flakes can introduce a gentle heat to the dish, while fresh herbs, such as basil or parsley, can brighten the sauce at the end for a fresh, aromatic touch. Just be mindful not to overpower the delicate flavors of the tortellini.
What to Serve with Spinach Tortellini Skillet
- Garlic Bread: A warm, crunchy slice of garlic bread pairs perfectly with the creamy, savory Spinach Tortellini Skillet. The buttered, garlicky bread will soak up the delicious sauce and provide a delightful contrast to the soft tortellini and wilted spinach.
- Simple Side Salad: A crisp, refreshing side salad with a lemon vinaigrette balances the richness of the skillet. Consider a mix of arugula, cherry tomatoes, and cucumbers for a light, tangy contrast to the hearty, creamy pasta dish.
- Roasted Vegetables: Roasted vegetables such as carrots, zucchini, or bell peppers are a great accompaniment. Their caramelized sweetness and slight smokiness offer a wonderful balance to the creamy and savory flavors of the tortellini.
FAQ
- Can I use fresh tortellini instead of frozen?
Yes, fresh tortellini can be substituted. Be sure to adjust the cooking time according to the package instructions, as fresh tortellini cooks faster than frozen. - How can I store leftovers?
Store leftover Spinach Tortellini Skillet in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave, adding a splash of water or broth to keep it moist. - Can I make this dish vegetarian?
Yes, this recipe is already vegetarian! For a more plant-based option, choose a dairy-free cream cheese and skip the Parmesan to make it vegan-friendly. - Can I use canned spinach instead of fresh?
While fresh spinach offers the best flavor and texture, canned spinach can be used in a pinch. Be sure to drain it thoroughly and give it a quick chop before adding it to the skillet.
Spinach Tortellini Skillet
Ingredients
- 19 oz. frozen cheese tortellini
- 2 cups fresh spinach
- 4 cloves garlic
- 1 Tbsp olive oil
- 1 28 oz. can petite diced tomatoes
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp freshly cracked pepper
- 4 oz. cream cheese
- 1/4 cup grated Parmesan
Instructions
- Begin by mincing the garlic and adding it to a large skillet with olive oil. Sauté over medium heat for about one minute, just until the garlic becomes aromatic and golden.
- Stir in the diced tomatoes (including their juices), dried basil, oregano, and freshly cracked pepper into the skillet. Allow the mixture to cook, stirring occasionally, until the tomatoes are heated through.
- Cut the cream cheese into small chunks and add it to the skillet. Stir continuously, ensuring the cream cheese melts into the tomato mixture to create a smooth, creamy sauce. A whisk can be used to help smooth the texture if necessary.
- While preparing the sauce, bring a large pot of water to a boil. Add the frozen tortellini and cook according to the package instructions, typically for around three minutes, or until the tortellini rises to the surface. Drain the tortellini in a colander.
- As the tortellini drains, chop the spinach into bite-sized pieces. Add the spinach to the skillet, stirring to incorporate it into the sauce. The heat from the skillet will wilt the spinach.
- Once the spinach has wilted, add the drained tortellini to the skillet. Stir well to combine the tortellini with the creamy tomato sauce.
- Finish by sprinkling the grated Parmesan over the top, stirring to evenly distribute it throughout the dish. Taste the mixture and adjust seasonings or salt as desired. Serve immediately and enjoy!
