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Homemade Creamy Sun-Dried Tomato Tortellini recipe photo
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Creamy Sun-Dried Tomato Tortellini

This Creamy Sun-Dried Tomato Tortellini is SO EASY! Cheese-filled tortellini in a luscious sun-dried tomato cream sauce with garlic, spinach, and Parmesan.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 12 ounces cheese tortellini store-bought or homemade works wonderfully
  • 1 cup sun-dried tomatoes chopped, packed in oil for maximum flavor
  • 1 cup heavy cream for that ultra-creamy texture
  • 1 tablespoon olive oil to sauté garlic and infuse richness
  • 2 cloves garlic minced, adds depth and aroma
  • 1 cup fresh spinach for a fresh, vibrant touch
  • 1/2 cup Parmesan cheese grated, sharp and nutty for finishing
  • Salt and pepper to taste, essential seasonings to enhance flavor

Instructions

  • Bring a large pot of salted water to a boil. Add the 12 ounces of cheese tortellini and cook according to the package directions until al dente, usually about 3 to 5 minutes. Once cooked, reserve about 1/4 cup of the pasta water, then drain the tortellini and set aside.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Be careful not to burn it. Then add the chopped sun-dried tomatoes and cook for another 2 minutes to release their intense flavor.
  • Pour in 1 cup of heavy cream and stir well to combine. Let the cream come to a gentle simmer, stirring occasionally. This will thicken the sauce slightly and allow the flavors to marry beautifully.
  • Add the cooked tortellini to the skillet along with 1 cup of fresh spinach. Toss gently to coat the pasta and wilt the spinach in the warm sauce, about 1 to 2 minutes.
  • Sprinkle 1/2 cup of grated Parmesan cheese into the skillet, stirring until melted and integrated into the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. Season with salt and pepper to taste.
  • Scoop the creamy sun-dried tomato tortellini into bowls and garnish with extra Parmesan or fresh herbs if you like. This dish pairs perfectly with a crisp green salad or garlic bread for a complete meal.

Equipment

  • Large Pot
  • Large Skillet
  • Wooden Spoon
  • Silicone spatula
  • Chef's knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Colander

Notes

  • Prepare the sauce and tortellini separately for meal prep and combine just before serving to keep spinach fresh.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of cream or water.
  • For a vegan version, substitute cheese tortellini with plant-based, use coconut or cashew cream, and replace Parmesan with vegan cheese or nutritional yeast.