Creamy Spinach Tortellini


I’ve been in Fort Drum for a week now and it is cold and dreary. The only thing that cheered me up (besides seeing my husband) was this creamy spinach tortellini recipe. I have made this recipe for years now and my family asks for it every time I am home. So take this recipe and bring it to every family function so they ask you to make it time and time again, which helps you out because it is so easy to make!

What you will need!

  • 1 package of three cheese tortellini
  • 2 tbsp of butter
  • 3 tbsp of all-purpose flour
  • 2 cloves of garlic, minced
  • 1 tsp of onion powder
  • 1 1/4 cups of milk
  • 1/2 cup of heavy cream
  • 14.5 oz can of diced tomatoes (undrained)- I use petite but you can use any kind!
  • 1 1/2 cups of chopped spinach- I use fresh!
  • Salt and pepper to taste
  • Parmesan cheese

Let’s get started!

Start this dish by cooking the tortellini.

In a large (and I do mean large) deep skillet, melt the butter and add the garlic. Mix this for about 30 seconds. Start to add the flour and onion powder while stirring constantly.

After a minute of stirring, pour in the milk and cream. Whisk until smooth. Let the mixture simmer. Add the tomatoes and spinach. Cook for several minutes until the sauce thickens.

Add parmesan cheese, salt, and pepper. When the cheese melts, remove from heat. Now add the drained tortellini into the sauce mixture!

How you serve it is preference. You can serve it immediately after stirring in the tortellini so it is runny, or you can let it sit then serve it as a solid, thick pasta dish. It will be amazing either way!

*Trying to figure out what to serve with it? The best thing is tri-tip or another type of meat.*


Get cooking foodies!



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