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A yellow bowl with creamy tortellini, grape tomatoes, and fresh spinach in it.
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5 from 7 votes

Spinach Tomato Tortellini Alfredo

Cheese Tortellini with tender spinach and tomatoes in a creamy Alfredo Sauce.
Course Main Course
Cuisine Italian
Keyword spinach tomato tortellini, tortellini alfredo, tortellini alfredo with vegetables
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 731kcal
Author Eileen Kelly

Equipment

Ingredients

Alfredo Sauce

  • 3 Tablespoons unsalted butter
  • 1 Tablespoon all-purpose flour
  • teaspoon garlic, minced (about 3 cloves)
  • ¾ cup heavy cream
  • ¾ cup whole milk 2% milk can be used
  • cup Parmigiano-Reggiano cheese, shredded Note 1
  • salt and pepper, to taste

For the pasta

  • 12 ounces fresh or frozen cheese tortellini
  • 1 Tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 2-3 cups fresh baby spinach
  • 1 cup grape tomatoes, sliced in half
  • 1 medium onion, peeled and diced
  • chopped fresh parsley, optional garnish

Instructions

  • Cook the cheese tortellini according to the instructions while you make the sauce. Once cooked, set aside until ready to add to the onions, tomatoes, and spinach below.

For the Alfredo Sauce

  • Melt butter in a large skillet pan over medium heat. Add flour and cook 30 seconds stirring constantly.
  • Add garlic and sauté until flour and garlic are golden brown, about 30 seconds more.
  • Slowly pour in heavy cream and milk, whisk well. Cook stirring constantly until mixture simmers and thickens slightly. This can take about 5-8 minutes.
  • Stir in Parmigiano-Reggiano cheese. The cheese will melt into the sauce. Taste, if needed, adjust seasoning.
  • Remove the sauce from the heat. Cover the sauce and keep warm until the pasta skillet is ready.

For the Pasta

  • Heat olive oil in a large pan, over medium heat. Sauté onions until soft, about 3-4 minutes. 
  • Add the tomatoes and sauté another 1-2 minutes. Tomatoes will soften and release some of their juices.
  • To the skillet, add the baby spinach, cook another minute, spinach will wilt. 
  • Add the cooked cheese tortellini to the skillet.
  • Pour the prepared Alfredo sauce over the pasta, stir well and remove from heat. Serve warm with optional chopped parsley and additional Parmigiano-Reggiano cheese.

Notes

Note 1: For this recipe that is my preferred cheese. You can use a Parmesan cheese if that is all you have available. 
Leftovers:
Leftovers can be kept in the fridge for up to 2 days in a covered container. Reheat in the microwave following manufacturers instructions. Stovetop, I always add a little water to the pot with the leftovers and heat over a simmer until warm.
Variations
  • If looking for a vegetarian option, before adding the onions and tomatoes, add in some boneless chicken strips. They will take about 7-8 minutes to cook.
  • Cooked sausage will also pair well for those who are not Vegetarians.
  • In lieu of spinach, arugula, baby kale, or escarole are all great choices.
  • Sun-dried tomatoes are a great add in for this recipe.

 

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
 
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Nutrition

Serving: 1serving | Calories: 731kcal | Carbohydrates: 48g | Protein: 30g | Fat: 47g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1313mg | Potassium: 358mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3001IU | Vitamin C: 12mg | Calcium: 675mg | Iron: 3mg