Creamy Tortellini with Spinach & Tomatoes

Recipe By @ angiegaz 


Meat or cheese tortellini in a velvet cream sauce with fresh basil, spinach, and tomatoes.


  • 16 ounces, weight Frozen Tortellini
  • 14 ounces, weight Canned Diced Tomatoes
  • 1 cup Chopped Fresh Spinach
  • 2 Tablespoons Fresh Basil, Julienned
  • 2 cloves Garlic, Minced
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Black Pepper
  • ¾ cups Heavy Cream
  • ½ cups Milk
  • 2 Tablespoons All-purpose Flour


Boil a large pot of water for the tortellini. Bring to a rolling boil, add tortellini, and cook, stirring occasionally, for 5-10 minutes, or until all tortellini are floating on top of the water.

Once you’ve got the water and tortellini going, mix together tomatoes, spinach, salt, pepper, basil, and garlic in a large saucepan. Cook over medium-high heat, stirring a few times, until mixture begins to bubble just a touch.

In a medium-sized bowl, whisk together cream, milk, and flour. Pour into tomato mixture and mix both together until sauce begins to thicken and become a light red color. Reduce heat to medium-low and simmer about 5 minutes. Sauce will thicken as it simmers.

When tortellini is ready, drain (don’t rinse), and add to saucepan with tomato-cream sauce. Stir it all together, and serve