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Tortellini with Tomato-Cream Sauce

 Tortellini with Tomato-Cream Sauce
Put frozen food and pantry staples to mouthwatering use in this warm and satisfying meatless meal. —Barbra Stanger, West Jordan, Utah
6 ServingsPrep/Total Time: 25 min.


  • 1 package (16 ounces) frozen cheese tortellini
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • Additional grated Parmesan cheese, optional


  • Cook tortellini according to package directions. Meanwhile, in a
  • large skillet, saute onion in oil until tender. Add garlic; cook 1
  • minute longer. Add the tomatoes, spinach, basil, salt and pepper.
  • Cook and stir over medium heat until liquid is absorbed, about 3
  • minutes.
  • Stir in cream and cheese. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 8-10 minutes or until thickened.
  • Drain tortellini; toss with sauce. Sprinkle with additional cheese if

2 of 2

Tortellini with Tomato-Cream Sauce (continued)

Directions (continued)

  • desired. Yield: 6 servings.
Nutritional Facts: 1 cup equals 459 calories, 33 g fat (18 g saturated fat), 99 mg cholesterol, 835 mg sodium, 29 g carbohydrate, 4 g fiber, 13 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.