Why Make This Recipe

Creamy Spinach Artichoke Tortellini is a delightful dish that’s easy to make yet packed with flavor. It’s perfect for a quick weeknight dinner or for impressing guests at a gathering. The combination of creamy cheese, tender tortellini, and nutritious spinach and artichokes makes it a comforting meal that everyone will love. Plus, it comes together quickly, so you can enjoy it in no time!

How to Make Creamy Spinach Artichoke Tortellini

Ingredients:

10 oz fresh or frozen spinach
1 small yellow onion, grated
4 cloves garlic, minced (1 1/2 Tbsp)
1 (14 oz) can artichoke heart quarters, chopped
3 Tbsp chopped fresh parsley (optional)
15 oz refrigerated 3 cheese tortellini
2 1/2 Tbsp butter
2 cups milk
8 oz Neufchatel cheese (aka light cream cheese), diced into small cubes
1 cup finely shredded parmesan cheese (3.2 oz)
2 Tbsp flour
Salt and freshly ground black pepper, to taste
1/2 cup reserved pasta water

Directions:

If using fresh spinach, roughly chop it. Pour 3 tablespoons of water into a large pot (you can use the pasta pot you will use later), add the spinach, and cook over medium-low heat, stirring frequently until the spinach wilts. Transfer the cooked spinach to paper towels to drain excess water. If using frozen spinach, thaw it completely, drain well, and roughly chop.
Bring a pot of water to boil and cook the refrigerated 3 cheese tortellini according to package directions. Before draining, reserve 1/2 cup of the pasta water for later use.
In a large skillet, melt 2 1/2 tablespoons of butter over medium-high heat. Add the grated onion and any juices from the cutting board and sauté for about 4 minutes or until the onion is soft. Add the minced garlic and sauté for another 30 seconds to release its aroma.
Sprinkle 2 tablespoons of flour over the onion and garlic mixture and cook, stirring constantly, for 1 minute to form a roux and cook out the raw flour taste.
While whisking continuously, slowly pour in 2 cups of milk. Lightly season with salt and freshly ground black pepper, being careful not to over-salt, because the Parmesan cheese adds saltiness later.
Bring the sauce to a light boil over medium heat, stirring constantly. Reduce heat slightly and add the diced Neufchatel cheese and shredded Parmesan cheese. Continue stirring frequently until the cheeses have fully melted and the sauce is smooth and creamy. This process may take several minutes; avoid confusing onion pieces with melted cheese.
Stir in the cooked spinach and chopped artichoke hearts. Warm through gently on low to medium heat.
Add the cooked and drained tortellini along with chopped fresh parsley (if using) to the skillet. Toss everything together to coat the tortellini evenly with the creamy sauce.
Gradually stir in the reserved pasta water, a few tablespoons at a time, to thin the sauce as needed. Approximately 1/4 cup is usually sufficient, but you can add more if the sauce thickens as it sits. Serve immediately while creamy and warm.

How to Serve Creamy Spinach Artichoke Tortellini

You can serve this dish in big bowls, garnishing with extra parmesan cheese and fresh parsley on top. It pairs well with a simple green salad or crusty bread to soak up the creamy sauce.

How to Store Creamy Spinach Artichoke Tortellini

Leftover tortellini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of milk or pasta water to help restore the creamy texture.

Tips to Make Creamy Spinach Artichoke Tortellini

For added richness, try mixing in other cheeses like mozzarella or gouda.
If you like a bit more texture, add in some sautéed mushrooms or bell peppers.
Don’t forget to taste and adjust the seasoning to your preference before serving!

Variation

You can easily make this dish vegetarian-friendly by using vegetable broth instead of chicken broth. For a lighter version, you can use whole wheat tortellini or skip the cheese altogether for a dairy-free option.

FAQs

Can I use frozen tortellini instead of refrigerated?
Yes, you can! Just make sure to cook it according to package directions.

Is there a substitute for Neufchatel cheese?
Cream cheese can be used as a substitute if you can’t find Neufchatel cheese.

Can I add other vegetables to this recipe?
Absolutely! Feel free to add bell peppers, mushrooms, or zucchini to the mix for extra flavor and nutrition.

Creamy Spinach Artichoke Tortellini

Print Recipe

A delightful and easy-to-make creamy dish featuring tortellini, spinach, and artichokes.

Author: kaoucheegmail-com
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

Roughly chop fresh spinach and cook with 3 tablespoons of water in a large pot until wilted, then drain on paper towels. For frozen spinach, thaw, drain, and chop.
Bring water to a boil and cook tortellini according to package directions, reserving 1/2 cup pasta water before draining.
Melt 2 1/2 tablespoons of butter in a skillet over medium-high heat, add grated onion and sauté until soft, about 4 minutes. Add minced garlic and sauté for an additional 30 seconds.
Sprinkle 2 tablespoons of flour over the mixture and cook for 1 minute to form a roux.
Slowly whisk in 2 cups of milk and season with salt and pepper. Bring to a light boil over medium heat, stirring constantly.
Add diced Neufchatel cheese and shredded Parmesan cheese, stirring frequently until melted and smooth.
Stir in cooked spinach and artichoke hearts, warming through.
Add tortellini and parsley (if using), tossing to coat with the sauce.
Gradually stir in reserved pasta water until desired consistency is reached.
Serve immediately, garnished with extra parmesan and parsley if desired.

Notes

For added richness, mix in mozzarella or gouda. Adjust seasoning to personal preference.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg

Keywords: tortellini, creamy, spinach, artichoke, quick dinner