Dinner / Italian-American
Creamy Tomato Tortellini Skillet
Cheese tortellini simmered in a creamy tomato-basil sauce with spinach for a weeknight vegetarian comfort dinner.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Serves
- 6
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Packaged pasta and bread products may contain egg or milk; check the actual labels rather than assuming every version is identical.
- Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, 3 to 4 minutes.
Stir in the garlic, tomato paste, oregano, and red pepper flakes for 30 seconds.
Pour in the crushed tomatoes and broth. Season with salt and pepper and bring to a simmer.
Add the tortellini, cover, and simmer until tender, 5 to 6 minutes, stirring once. Check the tortellini packet and test one piece before finishing: the filling and pasta need to be hot and tender.
Stir in the heavy cream, spinach, and vegetarian Italian-style hard cheese until the spinach wilts and the sauce is creamy.
Finish with basil and serve hot.
0 of 6 steps complete
A little kitchen know-how
- Use refrigerated tortellini for the quickest cook time.
- If the sauce is too thick, add a splash of broth before serving.
- Swap spinach for kale if you want extra bite.
Make it yours & keep it well
Use spinach-and-cheese tortellini labelled vegetarian, checking its cooking time and ingredient list.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. The pasta absorbs sauce during storage. Add a little broth while warming, then stir gently to protect the parcels.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
520 kcal · Protein 20 g · Carbohydrates 55 g · Fat 24 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I use frozen tortellini?
Yes—add 2 to 3 minutes to the simmer time and keep the skillet covered.
How do I store leftovers?
Refrigerate for up to 48 hours; reheat gently with a splash of broth to loosen the sauce.
Why has the sauce become too thick?
Tortellini releases starch and absorbs liquid. Loosen with broth a little at a time until the sauce coats the pasta without becoming soupy.
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