Name: Skillet Spinach Tortellini with Sun Dried Tomatoes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 TBSP olive oil; 3 cloves garlic (minced); ½ cup diced onion; 14.5 oz chicken broth; 1 cup milk; 19 oz frozen cheese or spinach tortellini; 2 tsp cornstarch; 2-3 cups fresh spinach (chopped); ¼ cup sun dried tomatoes (sliced); 1 TBSP lemon juice; ¼ cup Parmesan cheese (for topping); salt and pepper to taste

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Skillet Spinach Tortellini with Sun Dried Tomatoes is a flavorful and simple dish that combines fresh ingredients with hearty pasta. Packed with nutrients from spinach and the rich taste of sun-dried tomatoes, this creamy tortellini past recipe offers a satisfying meal that can be prepared quickly.

Skillet Spinach Tortellini with Sun Dried Tomatoes: Butter, with a Side of Bread

The recipe calls for common kitchen staples, making it accessible for anyone to try. Key ingredients include fresh spinach, tortellini, and a creamy sauce enhanced with chicken broth, milk, and parmesan cheese. Each component comes together to create a quick weeknight dinner that is not only delicious but also visually appealing.

A Creamy and Flavorful One-Pan Meal

You’re going to love this creamy spinach tortellini, it feels like a restaurant quality meal, conveniently made at home! Whether it’s a weeknight dinner or a casual gathering, this dish provides a delightful blend of flavors and textures that will please any palate. Add a side of salad and breadsticks and watch everyone ask for seconds of this spinach tortellini!

Why you’ll love this recipe

Flavorful Combination: The use of ingredients like spinach and sun-dried tomatoes creates a vibrant and tasty meal. The combination of garlic and onion adds a wonderful depth to the dish without overwhelming it.
Nutrient-Rich: The fresh spinach adds vitamins while the tortellini contributes to heartiness. This meal can be enjoyed without guilt!
Speedy Preparation: Quick to cook and serve, this recipe promises minimal cleanup. This means more time to enjoy the meal with friends or family. It can be ready in under 30 minutes!

Skillet Spinach Tortellini with Sun Dried Tomatoes Ingredients

Olive oil: You need 2 TBSP of olive oil for cooking the garlic and onions in.

Garlic: Use 3 cloves of garlic, minced.

Onion: Add in ½ cup of white onion, diced, for a subtle sweet taste.

Chicken broth: One 14.5-oz can of chicken broth is needed for the sauce base.

Milk: Adding 1 cup of milk, plus 2 TBSP, divided, gives the dish a creamy taste.

Tortellini: You need one 19-oz package of frozen spinach or cheese tortellini.

Spinach: Use 2-3 cups of fresh spinach, chopped.

Sun-dried tomatoes: You need ¼ cup of sun-dried tomatoes, chopped.

Cornstarch: Thicken the sauce with 2 tsp of cornstarch.

Lemon juice: Add in 1 TBSP of lemon juice, this is not an ingredient you want to skip!

Parmesan cheese: You’ll need about ¼ cup of parmesan cheese for topping each serving.

Salt & Pepper: Season with salt & pepper, to your desired taste.

How to Make Skillet Spinach Tortellini

Prep

If you are using fresh garlic, mince the three cloves. Also, dice the onion into small pieces as well.

Cook

In a large skillet heat the olive oil over medium heat. Once hot, add in the garlic and onions, stir and cook for about 2-3 minutes. Pour in the chicken broth and add 1 cup of milk. Heat the mixture until it’s just barely boiling.

Then add in the frozen tortellini, give it a quick stir and then place the lid on the skillet. Set the timer to 10 minutes, the pasta will heat and eventually come to a boil.

Meanwhile, give the spinach a few quick chops and then cut the sun-dried tomatoes into smaller pieces. I did both very quickly- it took about a minute total.

Assemble

In a small bowl combine the 2 TBSP of milk and the cornstarch, whisk until smooth.

Once the 10-minute timer goes off, remove the lid but keep the heat on medium. Add in the milk-cornstarch mixture, stirring well to combine. Toss in the spinach, tomatoes, and lemon juice. Give the pasta a few stirs, after about a minute or two the spinach will be wilted, and the sauce will thicken up.

Remove from the heat, serve immediately with parmesan cheese sprinkled on top. Enjoy!

Skillet Spinach Tortellini with Sun Dried Tomatoes

Print Pin Rate

Course: dinner, Main Course, Main Dish, pasta dinner

Cuisine: American

Keyword: Spinach Tortellini with Sun Dried Tomatoes

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Calories: 557kcal

Author: Jessica & Nellie

Ingredients

2 TBSP olive oil
3 cloves garlic minced
½ cup diced onion
14.5 oz chicken broth
1 cup milk
19 oz frozen cheese or spinach tortellini
2 tsp cornstarch
2-3 cups fresh spinach chopped
¼ cup sun dried tomatoes sliced
1 TBSP lemon juice
¼ cup Parmesan cheese for topping
salt and pepper to taste

Instructions

Prep: Mince the three cloves of garlic and chop the onion into small pieces.
Cook: In a large skillet heat the olive oil over medium heat. Once heated, add the garlic and onions, stir and cook for about 2-3 minutes. Pour in the chicken broth and add 1 cup of milk. Heat the mixture until it’s just barely boiling.
Next add in the frozen tortellini, give it a stir and then place the lid on the skillet. Set the timer to 10 minutes, the pasta will heat and eventually come to a boil.
Give the spinach a few quick chops and then dice the sun-dried tomatoes into smaller pieces. I did both very quickly- it took about a minute total.
Assemble : In a small bowl combine the 2 TBSP of milk and the cornstarch, whisk until smooth.
Once the 10-minute timer goes off, remove the lid but keep the heat on medium. Add in the milk-cornstarch mixture, stirring well to combine. Then add the spinach, tomatoes, and lemon juice. Give the pasta a few stirs, after about a minute or two the spinach will be wilted, and the sauce will thicken up.
Remove from the heat, serve immediately with parmesan cheese sprinkled on top. Enjoy!

Notes

Leftover tortellini should be stored in an airtight container in the refrigerator and it will last up to 3-4 days.

For longer storage, place spinach tortellini in a freezer-safe container, and it can last up to 2-3 months.

Nutrition

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How long is this pasta dish good for & how do you store it?

The dish can be stored in an airtight container in the refrigerator for up to 3-4 days. For optimal freshness, it should be cooled down to room temperature before being sealed.

Can you freeze this pasta dish?

Yes, this pasta dish can be frozen. It is best to freeze it before adding the parmesan cheese. Place it in a freezer-safe container, and it can last up to 2-3 months.

What are the ideal side dishes to complement this dish?

Ideal side dishes include garlic bread, a light salad with a vinaigrette, or steamed vegetables. These options enhance the meal without overpowering the main dish.

Should I use jarred sun-dried tomatoes or the ones in pouches?

You can use either! Personally, I used the ones in the jars, but feel free to use whichever ones you have on hand or that you can find. I always find that the wet jarred ones are easier to locate in the store.

If You Love Tortellini, You’ll Love These Italian Inspired Recipes!

Skillet Spinach Tortellini with Sun Dried Tomatoes is a simple, flavorful meal that is perfect for a light dinner. This creamy tortellini past recipe offers a satisfying meal that can be prepared quickly!