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5 from 1 vote

Meatless Monday: Creamy Tortellini and Spinach

This family favorite Creamy Tortellini and Spinach meal is perfect for your Meatless Mondays. It's filled with cheesy tortellini, spinach and fresh herbs and a spicy creamy sauce that will have everyone asking for seconds.
Author: Lisa Kerhin


  • 1 20 oz pkg refrigerated, tri-colored, three cheese tortellini
  • 2 tbsp butter
  • 1/4 cup diced onion
  • 2 cloves garlic minced
  • dash red pepper flakes
  • 3 tbsp all-purpose flour
  • 1 1/4 cups milk 2% is what I used - skim will not work well
  • 1/2 cup heavy cream
  • 1 14.5 oz Red Gold petite diced tomatoes w/ green chilies (undrained)
  • 1 1/2 cups packed chopped fresh spinach
  • 3 tbsp chopped fresh basil
  • 2 tsp chopped fresh oregano
  • salt and pepper to taste
  • 1/4 cup finely shredded Parmesan plus more for serving


  • Cook tortellini according to directions listed on package. Drain and keep warm.
  • While the pasta is cooking, in a large skillet or saucepan, melt butter over medium heat. Add onions and saute until soft, about 5 minutes. Then add garlic and red pepper flakes and let cook for 30 seconds.
  • Add flour and cook, stirring constantly, 1 minute. Slowly whisk in milk and cream and whisk until smooth.
  • Cook, stirring constantly, until mixture begins to simmer, then add tomatoes, spinach, basil and oregano. Season with salt and pepper to taste.
  • Cook until sauce has thickened and spinach has wilted.
  • Add parmesan cheese and stir until melted. Remove from heat.
  • Toss prepared tortellini into sauce mixture.
  • Serve immediately and top with additional parmesan cheese if desired.
  • Recipe adapted from allrecipes.com


If the sauce is too thick, simply thin it out with a small amount of milk or cream.