Main Dishes

Sun-Dried Tomato and Spinach Tortellini

Name: Sun-Dried Tomato and Spinach Tortellini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz tortellini (fresh or frozen); 1 cup sun-dried tomatoes (packed in oil, chopped); 2 cups fresh spinach; 2 cloves garlic (minced); 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Olive oil (a drizzle); Fresh basil (for garnish, optional)

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This Sun-Dried Tomato and Spinach Tortellini is a quick, creamy pasta that feels special without much fuss. Tender cheese tortellini swim in a silky Parmesan cream with bright bites of sun-dried tomato and wilted spinach. The sauce smells rich and garlicky, the tomatoes add a chewy, concentrated sweetness, and the spinach keeps each bite fresh and green. It’s a weeknight winner and elegant enough for guests. If you enjoy simple pasta dinners with bold flavors, you might also like this Crockpot Brown Butter Tomato and Ricotta Pasta for another comfort option.

Recipe Information

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Difficulty Level: Easy

Nutrition Information

Approximate per serving (based on 2 servings):

Calories per serving: 670 kcal
Protein: 20 g
Carbohydrates: 35 g
Fat: 36 g
Fiber: 3 g
Sugar: 5 g
Sodium: 750 mg

Notes: Values are estimates. Sodium and calories can rise if your tortellini or sun-dried tomatoes are extra salty or oily.

Why Make This Sun-Dried Tomato and Spinach Tortellini

This dish comes together fast and delivers rich, comforting flavors. The heavy cream and Parmesan create a smooth, velvety sauce. Sun-dried tomatoes give a concentrated sweet-tart pop. Spinach adds color, freshness, and a tender texture. You’ll enjoy a balanced plate: creamy, tangy, and bright. It’s perfect for busy weeknights, date nights, or when you want something that feels indulgent with minimal effort.

How to Make Sun-Dried Tomato and Spinach Tortellini

Follow a few simple steps: cook the tortellini, sauté garlic and sun-dried tomatoes, wilt spinach, add cream, then toss in the pasta and Parmesan. The sauce thickens quickly, and the dish is ready in under 30 minutes. Use fresh tortellini if you can — it gives a softer, pillowy texture.

Ingredients:

8 oz tortellini (fresh or frozen)
1 cup sun-dried tomatoes (packed in oil, chopped)
2 cups fresh spinach
2 cloves garlic (minced)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Olive oil (a drizzle)
Fresh basil (for garnish, optional)

Directions:

Step 1: Preparation

Cook the tortellini according to package instructions until al dente. Drain and set aside. Chop the sun-dried tomatoes if needed, mince the garlic, and measure the cream and Parmesan so everything is ready.

Step 2: Mixing

In a large skillet, heat a small drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and slightly golden. This builds the aromatic base of the sauce.

Step 3: Cooking

Add the chopped sun-dried tomatoes to the skillet and cook for 2–3 minutes, stirring, until they soften and release flavor. Stir in the fresh spinach and cook until wilted, about 1–2 minutes. Pour in the heavy cream and bring to a gentle simmer so the sauce thickens slightly.

Step 4: Finishing

Add the cooked tortellini and grated Parmesan to the skillet. Stir gently to coat the pasta in the sauce and heat everything through, 1–2 minutes. Taste and season with salt and pepper. Serve warm, garnished with torn fresh basil if desired.

How to Serve Sun-Dried Tomato and Spinach Tortellini

Serve this tortellini hot with extra grated Parmesan on the side. It pairs well with a simple green salad or garlic bread. For a lighter meal, serve with roasted vegetables. For a cozy dinner, add a glass of crisp white wine — the acidity cuts through the cream. The dish looks inviting with bright green spinach and flecks of red sun-dried tomato on top.

How to Store Sun-Dried Tomato and Spinach Tortellini

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce.
Freezer: Not ideal due to cream — texture can change. If you must freeze, place in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat slowly with added liquid.
Tip: Add a tablespoon or two of milk or cream when reheating to restore creaminess.

Expert Tips for Perfect Sun-Dried Tomato and Spinach Tortellini

Use the oil from the sun-dried tomato jar to sauté garlic for extra flavor. Reduce other added oil if you use it.
Drain tortellini well but leave a tablespoon of pasta water to loosen the sauce if needed.
Don’t overcook the spinach — wilt it just until tender to keep color and fresh flavor.
Freshly grate Parmesan for better melting and a brighter taste.
If the sauce is too thin, simmer a minute longer. If it’s too thick, add a splash of pasta water or milk.
For a lighter version, swap half-and-half or whole milk for heavy cream; the sauce will be less rich but still tasty.

Delicious Variations

Protein boost: Add cooked chicken, shrimp, or crumbled sausage for more substance.
Veg-forward: Stir in roasted red peppers, mushrooms, or artichoke hearts.
Lighter cream: Use half-and-half or full‑fat milk plus a tablespoon of butter instead of heavy cream.
Cheesy twist: Swap Parmesan for Pecorino Romano for a sharper bite.
Vegan option: Use dairy-free cream and a vegan cheese alternative; choose plant-based tortellini or a filled pasta substitute.

Frequently Asked Questions

Q: Can I use dried tortellini instead of fresh or frozen?
A: Yes. Dried tortellini takes slightly longer to cook; follow package timing. The texture will be firmer than fresh, but the sauce works the same.

Q: My sun-dried tomatoes are dry (not in oil). What do I do?
A: Rehydrate them in warm water for 10 minutes, drain, and chop. You can add a tablespoon of olive oil to the skillet for flavor, or use some oil from jarred tomatoes if available.

Q: Can I make this without heavy cream?
A: Yes. Use half-and-half or whole milk, but the sauce will be thinner and less rich. To thicken, simmer a bit longer or stir in a small slurry of cornstarch and water (1 tsp cornstarch + 1 tbsp water).

Q: How can I reduce sodium in this recipe?
A: Use low-sodium tortellini if available, rinse jarred sun-dried tomatoes, and reduce the Parmesan or use a lower-sodium cheese. Taste before adding salt.

Q: Will the sauce separate when reheating?
A: It can if reheated too fast. Reheat gently over low heat with a splash of milk or cream and stir frequently. Avoid boiling.

Q: Is this recipe suitable for meal prep?
A: It’s best eaten within 2–3 days when refrigerated. Pack sauce and pasta together for convenience, but add a splash of cream when reheating.

Q: Can I add more vegetables?
A: Absolutely. Fold in blanched asparagus, roasted zucchini, or sautéed mushrooms for extra texture and nutrition.

Conclusion

This Sun-Dried Tomato and Spinach Tortellini is a quick, creamy pasta that combines savory Parmesan, sweet-tangy sun-dried tomatoes, and bright spinach for a satisfying meal any night of the week. It’s forgiving, easy to customize, and impressive on the plate. For another take on tortellini in a creamy sauce with similar flavors, see Tortellini in Parmesan Cream Sauce with Spinach and Sun-Dried …. Give this recipe a try — it’s fast, flavorful, and feels like a small celebration at the dinner table.