Creamy Tortellini is the kind of weeknight comfort food that makes everyone at the table sigh with contentment. Each bite wraps you in velvety sauce and tender pasta pillows, often filled with cheese or spinach, and always bursting with rich, savory flavor. It’s a dish that feels like a warm hug—familiar, indulgent, and deceptively easy to pull together. Whether you’re cooking for a cozy dinner or looking to impress guests with minimal effort, this tortellini delivers every time.

What truly elevates Creamy Tortellini is its ability to balance hearty textures with delicate creaminess. The sauce clings perfectly to each pasta pocket, offering hits of garlic, herbs, and optional vegetables like wilted spinach or diced tomatoes. Pair it with a glass of wine or a crisp salad and you’ve got a full meal that’s both elegant and homey.

Ingredients for this Creamy Tortellini Recipe

20 oz cheese tortellini (fresh or refrigerated)
2 tablespoons olive oil or butter
3 cloves garlic, minced
1/2 cup chopped onions
1 cup cherry tomatoes, halved
2 cups baby spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Optional: red pepper flakes for heat

Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, usually about 3-4 minutes for fresh tortellini. Drain and set aside.

Step 2: Sauté the Aromatics

In a large skillet or saucepan, heat the olive oil or butter over medium heat. Add the minced garlic and chopped onions, cooking until fragrant and translucent, about 2-3 minutes.

Step 3: Add Tomatoes and Spinach

Stir in the cherry tomatoes and let them cook for 2 minutes until slightly softened. Then add the spinach and cook until wilted, stirring occasionally.

Step 4: Create the Cream Sauce

Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese and Italian seasoning. Continue stirring until the cheese is melted and the sauce is smooth and creamy.

Step 5: Combine and Season

Add the cooked tortellini to the sauce and gently toss to coat. Let it cook for an additional 2-3 minutes so the pasta soaks up some of the sauce. Season with salt, pepper, and optional red pepper flakes to taste.

Step 6: Serve and Enjoy

Serve immediately while hot. Garnish with more Parmesan and freshly cracked black pepper if desired.

Frequently Asked Questions

Can I use frozen tortellini?

Yes, frozen tortellini works well—just add a few extra minutes to the boiling time and ensure it’s cooked through before adding to the sauce.

Can I make it ahead of time?

You can prepare the sauce ahead and refrigerate it for up to 2 days. Boil fresh tortellini just before serving for best texture.

What protein goes well with this?

Grilled chicken, Italian sausage, or shrimp are excellent additions if you want to add some protein to the dish.

Is there a dairy-free option?

Yes, substitute the heavy cream with coconut cream or a plant-based cooking cream, and use a dairy-free Parmesan alternative.

Can I add more vegetables?

Absolutely! Mushrooms, zucchini, or bell peppers work beautifully and can be sautéed along with the onions and garlic.

How do I prevent the sauce from curdling?

Keep the heat on medium-low and don’t let the sauce boil. Stir continuously once the cream is added to maintain a smooth consistency.