Tortellini with Spinach and Sun-Dried Tomatoes

Comforting, creamy, and packed with flavor — this one’s a keeper.

If you’re craving something rich and satisfying but don’t want to spend hours in the kitchen, this Tortellini with Spinach and Sun-Dried Tomatoes is exactly what you need. It’s one of those dishes that feels fancy but couldn’t be easier to throw together.

Cheese-filled tortellini gets coated in a silky cream sauce loaded with garlicky spinach and tangy sun-dried tomatoes. It’s the kind of meal that makes you want to grab a second helping before you’ve finished your first.

Ingredients

• 1 lb cheese tortellini (always fresh)

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1/2 cup sun-dried tomatoes, chopped

• 2 cups fresh spinach, roughly chopped

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• Salt and pepper to taste

• Fresh basil for garnish (optional)

Step by step guide

1. Cook the Tortellini

Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions. Drain and set aside.

Pro Tip: Save about 1/4 cup of pasta water before draining — it’s your secret weapon for thinning out the sauce later if needed.

2. Make the Sauce

In a large skillet, heat the olive oil over medium heat. Toss in the garlic and cook for about a minute — just enough for it to smell amazing (but don’t let it brown).

3. Add the Good Stuff

Stir in the sun-dried tomatoes and cook for 2-3 minutes until softened.

Next, add the spinach and let it wilt down — this only takes 2-3 minutes.

4. Get Creamy

Pour in the heavy cream, stir everything together, and let it simmer for about 5 minutes. The sauce should start to thicken just enough to coat the back of a spoon.

5. Bring it All Together

Add the cooked tortellini to the pan and toss everything together. Stir in the grated Parmesan and season with salt and pepper.

If the sauce feels too thick, splash in a bit of that reserved pasta water until it’s just right.

6. Serve it Up

Spoon the creamy tortellini into bowls, top with fresh basil (if you’re feeling fancy), and dig in.

What to Serve with It

This rich, creamy dish pairs beautifully with a simple green salad dressed with balsamic or lemon vinaigrette. For wine, try a chilled glass of Pinot Grigio or Chardonnay — their crispness cuts through the richness perfectly.

Pro Tips & Things to Avoid

✅ Use oil-packed sun-dried tomatoes — they bring loads more flavor than dry-packed versions.

✅ Don’t skip the Parmesan — it adds just the right amount of salty punch.

✅ If you want a little heat, toss in some red pepper flakes.

🚫 Don’t overcook the tortellini — nobody likes mushy pasta.

🚫 Be careful not to boil the cream too hard — a gentle simmer is all you need.