If you’re looking for a cozy, satisfying meal that feels like a hug on a plate, my Tortellini Alfredo with Spinach is here for you! This creamy, cheesy dish comes together in under 30 minutes but tastes like you spent hours in the kitchen. Perfect for busy weeknights or when you need a little comfort, this recipe combines tender cheese-filled tortellini, rich Alfredo sauce, and fresh spinach for a pop of color and nutrition. Let’s get cooking!
Why You Will Love This Recipe
This Tortellini Alfredo with Spinach is creamy, quick, and endlessly customizable. The Alfredo sauce is velvety without being too heavy, the spinach adds a fresh twist, and the tortellini brings that fun, cheesy bite. Plus, you can tweak it with your favorite herbs, proteins, or veggies. It’s a one-pan wonder that’s kid-friendly but fancy enough for date night!
Ingredients:
- 1 (20-oz) package refrigerated cheese tortellini
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 1⁄2 cups heavy cream
- 1⁄2 cup whole milk
- 1 1⁄2 cups freshly grated Parmesan cheese
- 2 cups fresh spinach (packed)
- 1⁄2 teaspoon salt (or to taste)
- 1⁄4 teaspoon black pepper
- Pinch of nutmeg (optional, but highly recommended)
Ingredient Prep Guide
Garlic: Mince it finely so it blends smoothly into the sauce. If you’re short on time, use 1 teaspoon of pre-minced garlic.
Parmesan: Grate it yourself! Pre-shredded cheese often has anti-caking agents, which can make the sauce grainy.
Spinach: Wash and dry thoroughly. Tear larger leaves into bite-sized pieces for easier mixing.
Tortellini: Use fresh refrigerated tortellini for the best texture. If you only have frozen, thaw it in the fridge overnight first.
Equipment & Tools
- Large skillet or saucepan
- Cheese grater
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Colander (for draining tortellini)
Step-by-Step Instructions
1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions (usually 2-3 minutes for fresh). Drain and set aside.
2. Make the Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant (don’t let it brown!). Pour in the heavy cream and milk, stirring gently. Let the mixture simmer for 2-3 minutes until slightly thickened.
3. Add Cheese and Seasoning: Reduce heat to low. Gradually whisk in the Parmesan cheese, stirring until melted and smooth. Add salt, pepper, and nutmeg. Taste and adjust seasoning as needed.
4. Combine Everything: Stir in the cooked tortellini and spinach. Toss gently until the spinach wilts and the tortellini is coated in sauce (about 2 minutes). If the sauce feels too thick, add a splash of milk.
5. Serve Immediately: Plate the tortellini and top with extra Parmesan or a sprinkle of fresh parsley for color.
Key Details
Total Time: 25 mins (Prep: 10 mins | Cook: 15 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Skillet, cheese grater, colander
Serving Suggestions
Pair this dish with garlic bread to soak up every drop of sauce, or add a crisp Caesar salad for contrast. For a fancier touch, serve it in shallow bowls with a drizzle of olive oil and cracked black pepper. It works equally well for family dinners, potlucks, or even as a decadent lunch!
Pro Tips
Fresh vs. Frozen Tortellini: Fresh tortellini cooks faster and stays tender, but frozen works in a pinch—just add an extra minute to the cook time.
Sauce Consistency: If the Alfredo sauce thickens too much, stir in a splash of pasta water or milk. For a thicker sauce, let it simmer a minute longer before adding the cheese.
Add Protein: Sauté shrimp or grilled chicken separately and mix them in at the end for a heartier meal.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet over low heat, stirring in a tablespoon of milk or cream to loosen the sauce. Avoid microwaving, as the cheese can separate.
Troubleshooting
Sauce is Grainy: This happens if the cheese is added too quickly or the heat is too high. Always grate your own Parmesan and stir it in gradually over low heat.
Spinach Watery: Pat spinach dry before adding. If it releases too much liquid, simmer the sauce for an extra minute.
Too Salty: Balance it with a squeeze of lemon juice or a teaspoon of sugar.
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Use gluten-free tortellini and double-check that your Parmesan cheese is gluten-free (some brands use additives).
Can I substitute the heavy cream?
For a lighter version, use half-and-half, but note the sauce will be thinner. Coconut milk works for dairy-free, but it’ll add a slight sweetness.
Can I add meat to this recipe?
Yes! Cooked bacon, pancetta, or Italian sausage pair beautifully. Just brown the meat first, then proceed with the recipe.
How do I prevent the sauce from curdling when reheating?
Reheat slowly over low heat and stir constantly. Adding a little extra milk or cream helps stabilize the sauce.
Tortellini Alfredo with Spinach
Ingredients
- 1 20-oz package refrigerated cheese tortellini
- 2 tablespoons unsalted butter
- 3 garlic cloves minced
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 1/2 cups freshly grated Parmesan cheese
- 2 cups fresh spinach packed
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- Pinch of nutmeg optional, but highly recommended
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions (usually 2-3 minutes for fresh). Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant (don’t let it brown!). Pour in the heavy cream and milk, stirring gently. Let the mixture simmer for 2-3 minutes until slightly thickened.
- Reduce heat to low. Gradually whisk in the Parmesan cheese, stirring until melted and smooth. Add salt, pepper, and nutmeg. Taste and adjust seasoning as needed.
- Stir in the cooked tortellini and spinach. Toss gently until the spinach wilts and the tortellini is coated in sauce (about 2 minutes). If the sauce feels too thick, add a splash of milk.
- Serve immediately. Plate the tortellini and top with extra Parmesan or a sprinkle of fresh parsley for color.
