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How to Cook Tortellini

A creamy tomato and spinach sauce tossed with cheese tortellini for a quick, comforting meal.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 1 package cheese tortellini (dried, frozen, or fresh) prepare per package instructions
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 can crushed tomato large can
  • 4 cups fresh spinach
  • salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp red pepper flakes
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp dried basil
  • 2 tsp raw sugar
  • 2 tbsp flour
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 1/4 cup Parmesan cheese grated, fresh is best; plus more to taste

Instructions

  • Cook the tortellini according to package instructions, then drain or keep warm in a little cooking water if desired.
  • Heat the olive oil and butter in a large stainless steel pan over medium heat.
  • Add the diced onion and cook until soft and translucent, about 3–4 minutes.
  • Add the minced garlic and cook about 1 minute until fragrant.
  • Stir in the crushed tomatoes (including juices), salt, pepper, garlic powder, onion powder, red pepper flakes, thyme, oregano, cumin, dried basil, and sugar; simmer for about 5 minutes.
  • Add the fresh spinach all at once, cover, and allow it to wilt, stirring occasionally; add water 1/4 cup at a time if the sauce becomes too dry.
  • In a small bowl, whisk together the flour, milk, and heavy cream until smooth, then pour the mixture into the tomato and spinach sauce and stir to combine.
  • Add the grated Parmesan to the sauce and stir until incorporated and heated through.
  • Use a slotted spoon to transfer the cooked tortellini into the sauce, gently stirring to coat without tearing the pasta; heat until everything is hot throughout.
  • Serve immediately and garnish with extra Parmesan and fresh basil if desired.

Equipment

  • Large Pot
  • large stainless steel pan
  • Wooden Spoon
  • Whisk or fork
  • Slotted Spoon
  • Colander

Notes

  • Dried tortellini is found in the pasta aisle and cooks like other dried pasta.
  • Fresh tortellini is in the refrigerated section and warms quickly in the sauce.
  • You can substitute a jarred tomato sauce for the homemade sauce if preferred.
  • If spinach is not desired, another leafy green like kale may be used but will behave differently.
  • Frozen tortellini can be added directly to the sauce and simmered until heated through.
  • Follow package timing for best tortellini texture.