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Tortellini in Tomato Sauce

Creamy Tortellini in Tomato Sauce Ready in 15 Minutes

This Tortellini in Tomato Sauce is a quick, flavorful vegetarian dish perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tortellini
  • 1 pack Cheese Tortellini Fresh or frozen varieties work well; follow package instructions for cooking.
For the Creamy Sauce
  • 2 tablespoons Unsalted Butter Adds richness; olive oil can be used as a dairy-free alternative.
  • 2 tablespoons All-Purpose Flour Thickens the sauce for creaminess; swap for cornstarch if gluten-free.
  • 1 teaspoon Garlic Powder Enhances flavor; fresh garlic can be used for a stronger taste.
  • 1 teaspoon Onion Powder Provides depth in flavor; fresh onions are an option but may need longer cooking time.
  • 1 pinch Red Pepper Flakes Gives a hint of spice; adjust according to your heat preference.
  • 1 cup Milk Forms the creamy base; low-fat options or alternative milk can be used.
  • ½ cup Heavy Cream Enriches the sauce for maximum creaminess; omit for a lighter sauce.
  • 1 can (14 oz) Crushed Tomatoes Main ingredient for the sauce; substitute with diced tomatoes if needed.
  • 2 cups Baby Spinach Adds freshness and nutrients; consider swapping for kale or arugula.
  • ½ cup Parmesan Cheese Offers nuttiness and depth; freshly grated is best.

Equipment

  • large pot
  • skillet
  • colander
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. Boil the Tortellini: Bring a large pot of salted water to a boil, then cook the cheese tortellini according to package instructions, usually around 3-4 minutes for fresh or 7-10 minutes for frozen. Drain and set aside.
  2. Prepare the Sauce Base: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of red pepper flakes. Sauté for about 30 seconds.
  3. Create the Creamy Mixture: Gradually pour in 1 cup of milk and ½ cup of heavy cream, stirring continuously until the sauce simmers and thickens slightly, about 2-3 minutes.
  4. Incorporate the Tomatoes: Stir in 1 can of crushed tomatoes and allow to simmer for an additional 5 minutes, stirring occasionally. Season with salt and pepper.
  5. Add the Spinach: Fold in 2 cups of baby spinach and cook for about 2 minutes until wilted.
  6. Finish With Cheese and Tortellini: Stir in ½ cup of freshly grated Parmesan cheese until melted. Add the cooked tortellini, tossing gently over low heat for 1-2 minutes.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 750mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

This dish is freezer-friendly; store leftovers in an airtight container for up to 3 months.

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