Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe

I absolutely love sharing this Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe with you because it’s one of those dishes that feels like a warm hug on a plate. The combination of tender tortellini stuffed with spinach and ricotta, swimming in a luscious, creamy tomato sauce, is just pure comfort food magic. Whether you’re cooking for a cozy weeknight dinner or impressing friends on the weekend, this recipe hits all the right notes—simple, flavorful, and satisfying.

What makes this Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe truly special is how it balances fresh ingredients with a creamy twist. The sauce is rich but fresh, thanks to cherry tomatoes and a touch of cream that brings everything together without feeling heavy. Plus, it’s quick to whip up, which means you get all that deliciousness without an all-day cooking commitment.

Ingredients You’ll Need

These ingredients work beautifully together to create a sauce that’s vibrant yet creamy—and the tortellini is what really brings the dish home. When shopping, I recommend using fresh baby spinach tortellini if you can find it, and opt for good quality cream and parmesan to elevate the flavors.

• Olive oil: Go for extra virgin if you have it; it adds a wonderful fruity aroma to your sauce base.
• Red onion: Finely diced for sweetness and texture; it softens beautifully in the sauce.
• Garlic: Freshly minced garlic is key here—it wakes up the whole dish.
• Cherry or grape tomatoes: Their natural sweetness brightens the sauce and adds lovely pops of flavor.
• Chicken or vegetable stock: Adds depth without overpowering the sauce. Vegetable stock works well for a vegetarian option.
• Tomato paste: This concentrated tomato flavor is essential—it makes the sauce taste rich.
• Thick (heavy/double) cream: The secret to that beautifully creamy texture.
• Freshly grated parmesan: Fresh always makes a difference—it melts into the sauce and adds savory notes.
• Cracked black pepper: Adds just the right amount of heat and complexity.
• Baby spinach leaves: Stirred in at the end for freshness and a vibrant green color.
• Spinach and ricotta tortellini: The star of the dish—fresh tortellini means tender pasta and flavorful filling.
• Italian chili oil (optional): I love drizzling this on top for a nice subtle kick and extra flavor dimension.

Variations

I’m all for making a recipe your own, so I often tweak this Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe based on what I have or what mood I’m in. Don’t hesitate to try these variations and find your favorite twist!

• Vegetarian version: Swap chicken stock for vegetable stock and keep it fully veggie-friendly—works just as well.
• Spicy kick: Besides the chili oil, I sometimes add a pinch of red pepper flakes directly into the sauce for extra warmth.
• Cheese swap: If you can’t find ricotta tortellini, try cheese ravioli or even mushroom-filled pasta for an earthier flavor.
• Herbal boost: Fresh basil or thyme stirred in just before serving elevates the sauce wonderfully.
• Lower cream: For a lighter version, try half cream and half milk—still tasty but less indulgent.

How to Make Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe

Step 1: Sauté the Aromatics

Start by heating your olive oil in a large frying pan over medium heat. Toss in the finely diced red onion and cook until it’s soft and translucent—about 5 minutes. Don’t rush this step; you want the onions to become sweet and tender, which forms a great flavor base. Add the minced garlic and sauté for another minute, just until fragrant—watch carefully as garlic can burn quickly and turn bitter.

Step 2: Build the Tomato Base

Next, add your cherry tomatoes whole and cook them until they start to burst and release their juices, about 5-7 minutes. Then stir in the tomato paste—it might look thick and intense at first, but it blends beautifully into the mix. Pour in the stock and let the sauce simmer gently for 5 minutes, allowing those flavors to meld while the sauce thickens slightly. Keep a close eye so it doesn’t boil too rapidly or reduce too much here.

Step 3: Add the Cream and Cheese

Lower the heat and pour in the thick cream, stirring steadily to create that silky texture. Add the freshly grated parmesan and mix until it’s fully melted into the sauce. Season with cracked black pepper—do this gradually and taste as you go, since parmesan adds saltiness already. This is the moment the sauce turns into pure indulgence.

Step 4: Cook the Tortellini and Combine

While the sauce simmers, cook your tortellini according to the package instructions—usually just a few minutes in boiling salted water until they float to the top. Drain them carefully and toss gently into the creamy tomato sauce. Add the baby spinach right at the end to wilt it slightly from the warmth. Give everything a good mix so every bite has that gorgeous sauce coating.

How to Serve Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe

Garnishes

I usually sprinkle extra parmesan on top for that sharp, salty finish—it really makes the dish shine. A drizzle of Italian chili oil adds a beautiful warmth and a touch of spice that I love. Fresh basil leaves or cracked black pepper for color and an herbal pop are personal favorites, too.

Side Dishes

This tortellini dish stands well on its own, but I like to serve it with a crisp green salad dressed simply with lemon and olive oil to balance the richness. Garlic bread or a warm crusty loaf is perfect for mopping up every last bit of sauce. Roasted vegetables like asparagus or a medley of bell peppers make a colorful, healthy contrast.

Creative Ways to Present

For a special occasion, I’ve plated this in shallow bowls and topped each portion with a small basil sprig and a swirl of chili oil to look restaurant-worthy. You can even bake the sauced tortellini with some extra parmesan and mozzarella on top for a gratin-style twist—comfort food deluxe!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and they usually keep well for 2-3 days. The sauce thickens as it chills, so before reheating I add a splash of milk or cream to loosen it back up—this really helps maintain that fresh creamy texture.

Freezing

I’ve frozen the cooked tortellini with sauce successfully by portioning into freezer-safe containers. Just know that the texture might soften a bit, so it’s best for when you want a quick meal and aren’t too fussed about perfect pasta bite. Thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer warming gently on the stovetop, stirring frequently and adding a bit of cream or stock to loosen the sauce. Microwave works too—just cover the bowl and heat in short bursts, stirring in between, so the sauce doesn’t split and the tortellini heats evenly.

FAQs

Final Thoughts

This Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe has become something of a go-to comfort meal in my kitchen, and I’m confident it’ll find a special place in yours, too. It’s the kind of dish that feels fancy enough for company but simple enough for a busy weekday. Give it a try—you’ll get that perfect creamy tomato flavor combined with tender pasta and bright spinach, and I promise it’s as delicious as it sounds.

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