Creamy Spinach & Sun-Dried Tomato Tortellini — Cozy, Fast, and So Satisfying

Hi! If you and I were cooking together right now, I’d hand you a spoon and say, “Taste this.” Because this creamy spinach & sun-dried tomato tortellini is exactly the kind of weeknight dinner I reach for when I want big flavor with very little effort. The tortellini cook in minutes, the sauce comes together in the same pan, and the combination of garlicky cream, sweet-tangy sun-dried tomatoes, and soft spinach tastes like a hug in a bowl. It’s one of those recipes that feels restaurant-special but uses everyday ingredients you probably already have.

What I love most is how flexible it is: you can keep it vegetarian, add chicken for extra protein, make it a little lighter, or turn up the heat with a pinch of red pepper flakes. I’ll walk you through the simple steps I take to get perfect results every time, plus a few helpful tricks (like how much pasta water to save and what to do if your sauce turns too thick).

A Quick Note on Flavor

Two secret weapons here: the oil from your sun-dried tomato jar and a little pasta cooking water. The tomato oil is already infused with intense flavor, and it gives the sauce a lovely golden glow. The starchy pasta water helps the sauce cling to the tortellini so every bite tastes creamy and luxurious without being heavy.

Nutritional Benefits (Because Food Can Be Comforting and Good for You)

Spinach brings iron, vitamin K, and folate to the party, and it wilts into the sauce so easily that you’ll eat a generous serving of greens without even trying. Sun-dried tomatoes are a concentrated source of lycopene (an antioxidant linked to heart health), plus fiber and minerals. Cheese tortellini offer a balanced hit of carbs and protein, making this a satisfying meal that actually keeps you full. If you add grilled chicken or shrimp, you’ll boost the protein even more. And because you’re cooking at home, you control the salt, the creaminess, and the portion size.

Adaptable Variations (Make It Yours)

• Lighter Cream: Swap heavy cream for half-and-half. For an extra-light version, use 3/4 cup milk plus 1 teaspoon cornstarch whisked in.
• Dairy-Free: Use your favorite plant-based tortellini and make a quick cashew cream (blend 1/2 cup soaked cashews with 3/4 cup warm water) or use a creamy oat cooking base.
• Extra Protein: Fold in sliced grilled chicken, sautéed shrimp, or a can of rinsed chickpeas at the end.
• More Veggies: Add sautéed mushrooms, roasted red peppers, or peas for extra color and texture.
• Heat Lovers: A pinch (or two) of red pepper flakes perks up the sauce beautifully.
• Gluten-Free: Use gluten-free tortellini or your favorite GF stuffed pasta, and thicken the sauce with a little cornstarch if needed.

Creamy Spinach & Sun-Dried Tomato Tortellini

Ingredients (serves 4)

• 18–20 oz (500–560 g) cheese tortellini (fresh or refrigerated)
• 1 tbsp olive oil plus 1 tbsp oil from the sun-dried tomato jar
• 3–4 garlic cloves, minced
• 1/2 cup (80 g) sun-dried tomatoes in oil, drained and sliced (reserve 1 tbsp oil)
• 1 cup (240 ml) heavy cream or half-and-half
• 1/2 cup (120 ml) low-sodium vegetable or chicken broth
• 1/2 cup (45–60 g) freshly grated Parmesan, plus more for serving
• 4 big handfuls fresh baby spinach (about 4–5 cups loosely packed)
• 1/2 tsp Italian seasoning (or a mix of dried basil and oregano)
• 1/4–1/2 tsp red pepper flakes (optional)
• Kosher salt & black pepper, to taste
• Fresh lemon, for finishing (optional but lovely)

Step-by-Step Instructions

1. Boil the tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until just tender. Before draining, reserve 1 cup of the starchy cooking water. Drain and set aside.
2. Sauté aromatics: In a large skillet over medium heat, warm the olive oil and the reserved sun-dried tomato oil. Add the garlic and cook for 30–45 seconds until fragrant (don’t brown it). Stir in the sliced sun-dried tomatoes and cook 1 minute.
3. Build the sauce: Pour in the broth and simmer for 1 minute. Lower the heat and stir in the cream, Italian seasoning, and red pepper flakes. Let it gently bubble for 2–3 minutes to thicken slightly.
4. Melt the cheese & wilt the greens: Stir in the Parmesan until smooth. Add the spinach and fold gently until it wilts into the sauce. If the sauce looks too thick, splash in 2–3 tablespoons of the reserved pasta water to loosen.
5. Combine: Add the cooked tortellini and toss to coat in the creamy sauce. If needed, add more pasta water a spoonful at a time so the sauce hugs each piece. Taste and adjust salt and pepper.
6. Finish & serve: A quick squeeze of fresh lemon brightens everything (optional but highly recommended). Serve immediately with extra Parmesan on top.

Practical & Valuable Tips

• Season your water like the sea: Properly salted water adds flavor to the pasta from the inside out, so you’ll need less salt later.
• Use that tomato oil: Don’t skip it! The infused oil is packed with flavor and helps the sauce taste “slow-cooked” in minutes.
• Control the creaminess: Keep the heat gentle when adding dairy to avoid curdling. If the sauce gets too thick, add pasta water; if it’s too thin, simmer 1–2 minutes more.
• Storage: Cool completely, then refrigerate in an airtight container for 3–4 days. The sauce thickens in the fridge—stir in a splash of milk or broth when reheating on low.
• Freezing? I don’t recommend it. Cream sauces can separate after thawing, and stuffed pasta may turn mushy. Fresh is best.
• Make-ahead shortcut: Slice the sun-dried tomatoes and grate the Parmesan in advance. Dinner will come together in under 15 minutes.
• Add a protein without extra pans: Toss in leftover rotisserie chicken or quick-seared shrimp right into the sauce at the end to warm through.

Frequently Asked Questions

1. Can I use dry, not oil-packed sun-dried tomatoes? Yes, but soak them in warm water for 10–15 minutes to soften. You’ll miss the flavored oil, so add an extra teaspoon of olive oil and a pinch of paprika to boost depth.
2. Why did my sauce separate? Cream can split if the heat is too high or if acidic ingredients are added abruptly. Keep the heat to medium-low, add cheese gradually, and finish with lemon off the heat.
3. How do I keep the sauce from getting too thick when reheating? Rewarm gently with 2–4 tablespoons of milk or broth, stirring until silky again. Microwaving in short bursts with stirring in between also helps.
4. Can I swap tortellini for ravioli or gnocchi? Absolutely. Cheese ravioli or potato gnocchi both work beautifully—just adjust the cooking time based on package directions.

Call to Action

If you try this creamy spinach & sun-dried tomato tortellini, I’d love to see your plate! Save this recipe to your Pinterest board for easy weeknight inspo, and tag me when you post—your spin on it might inspire my next variation. Hungry for more cozy pasta ideas? Follow along on Pinterest so we can cook delicious, stress-free meals together, one bowl at a time. 🍝✨