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Spinach Tortellini Skillet

A quick one-pan tortellini dinner with spinach, cherry tomatoes, garlic, and a light creamy Parmesan sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

For the skillet
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 2 cups cherry tomatoes halved
  • 20 ounces refrigerated cheese tortellini
  • 1 cup low-sodium vegetable broth
  • 3/4 cup half-and-half
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 4 cups fresh baby spinach
  • 1/2 cup Parmesan cheese finely grated, plus more for serving
  • 1 tablespoon fresh basil chopped, plus a few leaves for garnish

Equipment

  • 1 large skillet with lid if possible
  • 1 wooden spoon or silicone spatula
  • 1 measuring cups
  • 1 knife
  • 1 cutting board

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  2. Add the halved cherry tomatoes and cook for 2 to 3 minutes, stirring occasionally, until they begin to soften and release some juice.
  3. Stir in the cheese tortellini, vegetable broth, half-and-half, salt, black pepper, and red pepper flakes if using. Gently stir so the tortellini is coated and mostly submerged.
  4. Bring to a gentle simmer. Cover and cook for 5 to 7 minutes, stirring once or twice, until the tortellini is tender and heated through.
  5. Uncover and add the spinach a handful at a time, stirring until it wilts into the sauce.
  6. Reduce the heat to low and stir in the Parmesan cheese and chopped basil. Cook for 1 to 2 minutes, until the sauce lightly thickens and coats the tortellini.
  7. Taste and adjust seasoning if needed. Serve warm with extra Parmesan and basil leaves on top.

Notes

Keep the skillet at a gentle simmer so the dairy stays smooth. Add a splash of broth or water if the sauce thickens too much. Refrigerate leftovers within 2 hours and reheat gently until hot throughout.