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Homemade Creamy Tomato Tortellini photo
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Creamy Tomato Tortellini

A quick and comforting creamy tomato tortellini ready in about 30 minutes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 16 oz cheese tortellini fresh (refrigerated section), package
  • 15 oz Italian stewed diced tomatoes with oregano and basil, include juices
  • 2 cups fresh spinach chopped
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic salt
  • 1/4 tsp Italian seasoning
  • 2 cloves garlic minced
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 2 tbsp flour
  • 1/3 cup Parmesan cheese grated
  • 1/3 cup mozzarella cheese shredded

Instructions

  • Cook the tortellini according to package directions in a large pot of salted boiling water, then drain and set aside.
  • In a mixing bowl, whisk together the milk, heavy cream, and flour until smooth; set aside.
  • Heat a large skillet over medium heat and add the diced tomatoes with their juices, minced garlic, chopped spinach, salt, black pepper, onion powder, garlic salt, and Italian seasoning.
  • Bring the tomato mixture just to a simmer (small bubbles around the edges).
  • Slowly pour in the milk–cream–flour mixture while stirring constantly to combine, then add the grated Parmesan and continue to cook until the sauce comes back to a gentle boil.
  • Reduce the heat and simmer 2–3 minutes, stirring occasionally, until the sauce thickens slightly.
  • Add the cooked tortellini and shredded mozzarella to the sauce and stir until the pasta is fully coated and the cheese is melted.
  • Serve warm.

Equipment

  • Large Pot
  • Colander
  • Large Skillet
  • Mixing Bowl
  • Whisk
  • Wooden spoon or spatula

Notes

  • Use fresh tortellini for best texture.
  • Include the tomato juices for more flavor.
  • Whisk the milk and flour thoroughly to avoid lumps.
  • Simmer briefly to thicken the sauce.