This tortellini pasta makes an easy 20-minute dinner with cheese-filled tortellini, fresh spinach, tomatoes, garlic, and parmesan. The simple tomato sauce comes together in the skillet while the tortellini cooks, then everything is tossed together just before serving. Red pepper flakes add a little heat to this quick meatless pasta dinner.
Looking for more inspiration? Explore all our easy pasta recipes for dinner.
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Ingredients list for the Tortellini Pasta in Garlic Spinach Tomato Sauce
- 8oz (220g) uncooked cheese tortellini (we used ricotta cheese stuffed tortellini)
- 1 tablespoon olive oil
- 1 medium onion, minced
- 4 Roma tomatoes, diced (or 1 can low-sodium diced tomatoes, drained)
- 2 cups fresh spinach, roughly chopped
- 3 garlic cloves, minced
- Salt and freshly cracked pepper
- 1/4 cup (60ml) vegetable stock
- Crushed red chili pepper flakes
- Grated parmesan cheese, for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened and translucent. Add the tomatoes and season with salt, pepper, and red pepper flakes. Simmer for 3–4 minutes, stirring occasionally.
2. Add the garlic, vegetable stock, and spinach. Cook for 2–3 minutes, just until the spinach begins to wilt. Reduce the heat to low while you finish the tortellini.
3. Meanwhile, cook the tortellini according to package directions. Drain well.
4. Add the cooked tortellini to the skillet and gently toss with the spinach and tomato sauce. Warm everything together briefly, adjust the seasoning, and serve with grated parmesan and a drizzle of olive oil.
Photo credit: © Eatwell101.com
Tips for making tomato spinach tortellini
- Use your favorite tortellini filling. Cheese, spinach, or chicken tortellini can all work with the tomato and spinach sauce.
- Refrigerated tortellini are especially convenient for this quick dinner because they cook in just a few minutes, but dried or frozen tortellini work too; follow the package cooking time.
- Adjust the red pepper flakes to taste depending on how much heat you like.
- If using canned diced tomatoes, drain them well so the sauce doesn’t become watery.
- Fire-roasted tomatoes are an easy alternative if you want a deeper tomato flavor.
Photo credit: © Eatwell101.com
Does this recipe work with other pasta than tortellini?
Yes. Penne, rotini, or another short pasta can be used instead of tortellini. Since regular pasta isn’t filled, the finished dish will be a little different, but the tomato-spinach sauce works well with either.
How and how long to store Tortellini Pasta leftovers?
Store leftover tortellini in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a small splash of water or vegetable stock if needed to loosen the sauce.
More pasta recipes you might like
- 20-Minute Sausage Pasta Skillet
- Instant Pot Creamy Garlic Parmesan Chicken Pasta
- Tomato Spinach Sausage Pasta
- Tomato Spinach Shrimp Pasta
Photo credit: © Eatwell101.com
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Tortellini Pasta in Garlic Spinach Tomato Sauce
This tortellini pasta with spinach and tomatoes makes an easy 20-minute dinner with garlic, parmesan, and a simple fresh tomato sauce.
Ingredients
- 8oz (220g) uncooked cheese tortellini (we used ricotta cheese stuffed tortellini)
- 1 tablespoon olive oil
- 1 medium onion, minced
- 4 Roma tomatoes, diced (or 1 can low-sodium diced tomatoes, drained)
- 2 cups fresh spinach, roughly chopped
- 3 garlic cloves, minced
- Salt and freshly cracked pepper
- 1/4 cup (60ml) vegetable stock
- Crushed red chili pepper flakes
- Grated parmesan cheese, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened and translucent. Add the tomatoes and season with salt, pepper, and red pepper flakes. Simmer for 3–4 minutes, stirring occasionally.
- Add the garlic, vegetable stock, and spinach. Cook for 2–3 minutes, just until the spinach begins to wilt. Reduce the heat to low while you finish the tortellini.
- Meanwhile, cook the tortellini according to package directions. Drain well.
- Add the cooked tortellini to the skillet and gently toss with the spinach and tomato sauce. Warm everything together briefly, adjust the seasoning, and serve with grated parmesan and a drizzle of olive oil.
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
Super easy and SO delicious!! Recommend highly using fire roasted garlic tomatoes! They added so much flavor
I never ever write reviews. This is my first food review ever, but I had to say something about this dish. I just made this tonight. It was AMAZING!!!! And so easy and fast. I already plan on making this one of my main meals. I put a lot of crush red pepper flakes in mine, just like suggested and it gave it such an amazing flavor. It tastes so fresh too! I love this.
The family loves this recipe. We usually eat this as is then with the leftovers I add some corn starch and heavy whipping cream.
Loveeeee this recipe! Now I did tweak it. I simmered the tomato mixture longer to reduce and after adding the garlic and spinach I simmered about 6 minutes. I added a 1/4 cup of water instead of stock and I’m just naturally a little heavy on seasoning. But, just season to your liking.
I used the juice from the diced tomatoes and it came out a little watery. I didn't add any broth either. I also added half of a fresh jalapeno. All and all I thought it needed more seasoning than salt, pepper and crushed red pepper. I definitely recommend adding a larger variety.
