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It’s easy to make and tastes great. I love cheese tortellini. This week, I made a super-easy Spinach Tortellini Skillet that is a variation of our most popular recipe, creamy tomato and spinach pasta. This tortellini recipe is easier than the original (no onion to chop!). This tortellini version is a bit easier (no onion chopping!) I hope you enjoy it!

What’s in this TORTELLINI Skillet

This recipe is so easy to make; it’s the ideal weeknight meal. This recipe has cheesy pasta tortellini tossed in a creamy tomato sauce. Fresh spinach is added for color, texture, and nutrition. This delicious pasta skillet only requires:

Spices and herbs: We kept our sauce simple in terms of seasonings, using only fresh garlic, dried oregano, and dried basil.

Diced tomato: We chose small diced tomatoes to avoid making the sauce too chunky. You can also add fire-roasted diced tomatoes for extra flavor.

Cream Cheese: This gives the sauce an instant thick, creamy texture that coats tortellini perfectly.

Tortellini We used frozen tortellini to cook for about 3 minutes. You can use any flavor or type of tortellini that you like.

Parmesan Cheese: A small amount of Parmesan at the end will really boost the umami taste in the skillet and give it a richer flavor.

Fresh Spinach: Throwing a few handfuls of spinach into the sauce will give this dish an extra dose of color.

What to serve with this Tortellini Skillet

GARLIC BREAD. This recipe begs for buttery and crispy homemade garlic bread. If you’re anything like me, then you probably already have some in your freezer that you can bake at a moment’s notice. If you’d like to add some extra vegetables, you can make a side salad with any leftover spinach or roast broccoli on the side.

How are the LEFTOVERS being used?

Fan-freaking-tastic, IMHO! This dish is still delicious despite the sauce becoming thicker over time. Microwaves are the best way to reheat leftovers, as they reheat quickly and without losing moisture. Keep the dish partially covered in order to retain the steam. Stir it occasionally to ensure that the reheating is done evenly.


Four cloves of garlic ($0.32)

1 Tbsp Olive Oil ($0.13)

1 28oz. Can of petite diced tomatoes ($1.69)

Buy 1/2 tsp dried Basil ($0.05)

Oregano dried 1/2 tsp ($0.05)

1/4 tsp Freshly cracked pepper ($0.02)

Four oz. cream Cheese ($1.10)

19 oz. Tortellini frozen with cheese ($4.79)

2 cups fresh spinach ($0.60)

Parmesan, 1/4 cup grated (0.36)


Add the garlic to a large pan with olive oil. Sauté the garlic on medium heat for one minute or until it is fragrant.

Add the basil, oregano, and pepper, along with the diced tomatoes (with their juices), to the skillet. Stir well to combine, and cook the tomatoes and stir continuously until they are hot.

Add the cream cheese to the hot tomato sauce in the skillet. Continue cooking and stirring until the cream has melted and the sauce is smooth and creamy (if necessary, use a whisk).

While the water is heating up, add the tortellini to it. Add the tortellini to the boiling water and continue to cook for three minutes or until all of them are floating. (Check the instructions on the package for the recommended cooking time). Drain the tortellini using a colander.

While the tortellini drains, chop the spinach roughly into bite-sized chunks. Stir the spinach into the sauce and add it to the skillet. Allow the heat to wilt your spinach.

Stir the tortellini into the sauce in the skillet after draining.

Sprinkle the Parmesan on top and mix to combine. Taste the tortellini and adjust the salt or seasonings according to your taste. Enjoy!

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John Doe

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