Creamy Tomato Tortellini

This Creamy Tomato and Spinach Tortellini recipe is a quick 30-minute weeknight dinner.

Ready IN

25 mins

Servings

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By Lauren Allen

January 09, 2026Updated:June 23, 2026

The Creamy Tortellini Pasta that’s my chaos-to-calm dinner.

This Creamy Tomato Tortellini has honestly saved me on more chaotic weeknights than I can count! It’s so quick to make and budget friendly; I can keep all the ingredients on hand–tortellini in the fridge, canned tomatoes in the pantry, and extra spinach I always seem to have on hand. But what really makes my heart happy? Watching my kids actually eat their vegetables without complaint because they’re swimming in that dreamy pink sauce.

Try my other 30-minute meal recipes, like Schnitzel, Instant Pot Spaghetti, Chicken Caesar Wraps, Baked Tacos, and Peanut Noodles!

How to Make Creamy Tomato Tortellini

Cook Tortellini: Follow the instructions to cook, watch them close they usually only cook for a couple minutes! Once they float, they’re ready.

Make Sauce: I know it’s tempting to just dump in a bottled sauce, but I promise this homemade sauce is quick, delicious, and tastes like it’s from a restaurant! Make a simple roux with the butter and flour then add seasonings, milk, and cream. Simmer until slightly thickened then dump in diced tomatoes, spinach, basil, and oregano. Taste and adjust seasonings to your liking.

Combine: Dump in cooked tortellini and parmesan cheese into your delicious homemade sauce and toss. Serve immediately with breadsticks or homemade baguettes.

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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Creamy Tomato Tortellini

Lauren Allen

Time

25 mins

(Prep 10 minsCook 15 mins)

Servings

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Servings

ingredients

20 ounces cheese tortellini (the refrigerated kind)
2 tablespoons butter, salted or unsalted
3 tablespoons all-purpose flour
3 cloves garlic, minced
1 teaspoon onion powder
1 1/2 cups milk
1/2 cup heavy whipping cream
1 can (15 ounces) petite diced tomatoes (see note)
1 1/2 cups baby spinach leaves, chopped
1/4 cup fresh basil leaves, chopped
1/2 teaspoon dried oregano
salt, to taste
freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese, plus more for serving
crushed red pepper flakes, for serving (optional)

Instructions

STEP 1

Cook tortellini according to package instructions. Drain and set aside.

STEP 2

In a large saucepan over medium heat, add butter and cook until melted. Whisk in flour. Add garlic and and onion powder and cook, stirring, for 30 seconds. Slowly pour in milk and cream, whisking as you pour and stirring until smooth. Cook, stirring constantly, until mixture begins to simmer.

STEP 3

Add diced tomatoes, spinach, basil and oregano. Taste and season with salt and pepper or add more seasonings if desired. Add parmesan cheese and stir until melted.

STEP 4

Remove from heat. Stir in cooked tortellini. Serve warm with extra parmesan sprinkled on top, and crushed red pepper, if desired.

Note

Fresh Tomatoes Instead of Canned: Substitute 1 1/2 cups diced tomatoes, and 1 cup of hot water that you used to boil the tortellini.

Nutrition

Calories: 468kcal, Carbohydrates: 55g, Protein: 21g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 68mg, Sodium: 722mg, Potassium: 402mg, Fiber: 5g, Sugar: 10g, Vitamin A: 1270IU, Vitamin C: 10mg, Calcium: 346mg, Iron: 4mg

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