CREAMY SPINACH TORTELLINI
This Creamy Spinach Tortellini is SO EASY! A rich, comforting pasta dish with a luscious sauce and fresh spinach, perfect for quick dinners or cozy gatherings.
Servings: 4 servings
Ingredients
- 20 oz. Three Cheese Tortellini or your favorite kind
- 8 oz. cream cheese
- 1 ½ cup chicken or vegetable stock
- 6 cups baby spinach leaves loosely packed
- 1 cup Colby Jack or mozzarella cheese shredded
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Once cooked, drain the tortellini in a colander and set aside.
- In a large skillet over medium heat, add the chicken or vegetable stock. Bring it to a simmer and then add the cream cheese. Stir continuously until the cream cheese has melted and is fully incorporated into the stock, forming a creamy base.
- Once the sauce is creamy, add the baby spinach leaves to the skillet. Stir gently until the spinach wilts down and mixes well with the sauce. This should take just a couple of minutes.
- Add the cooked tortellini to the skillet, tossing to coat the pasta in the creamy spinach sauce. Sprinkle the shredded Colby Jack or mozzarella cheese over the top and stir until the cheese is melted and everything is well combined.
- Once everything is mixed and warmed through, serve your CREAMY SPINACH TORTELLINI immediately. You can garnish with extra cheese or a sprinkle of black pepper if desired. Enjoy the creamy goodness!
Equipment
- Large pot for boiling the tortellini
- Large skillet for making the sauce
- Wooden spoon or spatula for stirring
- Measuring Cups and Spoons
- Colander for draining the tortellini
Notes
- Use gluten-free tortellini to make this dish gluten-free.
- Substitute cream cheese with vegan alternatives for a dairy-free version.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.