Looking for a simple and cozy weeknight dinner? This creamy Cheese Tortellini with Spinach is just what you need. Tender cheese tortellini are tossed in a smooth white wine sauce, paired with fresh spinach, chives, and a dusting of Pecorino. The best part? It’s easy, and ready in under 20 minutes!
Why you should try this recipe
- Quick to make – In just 20 minutes, you’ll have a flavorful dish ready to enjoy. Perfect for those nights when you want something delicious without spending too much time in the kitchen. For more quick dinner recipes, try my Crispy Spicy Tofu with Gochujang or Creamy Lemon Pasta.
- Simple and tasty – This recipe is easy to make with no complicated steps. It’s a great addition to your vegetarian dinner repertoire, alongside dishes like Pici All’Aglione and Creamy Red Pepper Pasta.
- Comforting and flavorful – Cheesy tortellini with tender spinach, all in a creamy, wine-infused sauce. It’s a simple, satisfying dish, perfect for cozy evenings.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Cheese tortellini – Opt for high-quality tortellini, preferably filled with Italian cheeses, for the best flavor.
- Spinach – Use fresh baby spinach for the best texture. Leftovers are perfect for making Spinach Quiche with Goat Cheese or Spinach Frittata with Feta!
- White wine – Choose a dry white wine, such as Pinot Grigio or Sauvignon Blanc, for the perfect balance of acidity. Leftovers can (and should!) be used to make Poached Eggs In Cheese Sauce (Brie Cheese Sauce).
- Pecorino cheese – Pecorino Toscano or Pecorino Romano work wonderfully. Alternatively, Grana Padano or Parmigiano Reggiano make excellent substitutes. If you’re looking for more ways to use Pecorino, try my Vegetarian Stuffed Tomatoes with Ricotta and Basil, or Eggplant Rollatini!
Love pasta?🍝 Check out my Gnocchi Alla Sorrentina or Gnudi With Brown Butter And Sage!
How to mince a shallot?
Step 1. Peel away the outer layer of the shallots and cut them in half lengthwise (Image 1). Place one half flat on the cutting board and make 2–3 horizontal cuts (Image 2).
Step 2. Turn the shallot 90 degrees and make vertical cuts about ¼-inch (5 mm) wide (Image 3). Finally, thinly chop the shallot crosswise into ¼-inch pieces (Image 4).
How to make Cheese Tortellini with Spinach?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Sauté shallots and garlic – Heat olive oil in a large skillet over medium heat. Add the minced shallots (Image 1) and sauté until they turn translucent. Stir in the grated garlic and cook for 1 minute, until fragrant (Image 2).
Step 2. Prepare the creamy white wine sauce – Deglaze the pan with white wine (Image 3), stirring until the alcohol evaporates, about 1 minute. Add the heavy cream (Image 4), then season with salt and pepper. Stir to combine and let the sauce simmer gently over medium-low heat for 3 minutes.
Step 3. Wilt spinach and cook tortellini – Stir the baby spinach into the sauce and cook for 2–3 minutes, allowing it to wilt (Image 5). At this stage, the sauce may look slightly thick, which is completely normal. Meanwhile, cook the tortellini in salted boiling water for 1 minute, just until tender (Image 6).
Step 4. Combine tortellini with sauce – Using a slotted spoon, transfer the cooked tortellini directly into the sauce (Image 7). Gradually add ¼ cup (60 ml) of pasta cooking water, stirring to coat the tortellini and adjusting the sauce until it’s smooth and glossy but not too thin. Let the mixture simmer for another minute to ensure the tortellini is well-coated (Image 8).
Step 5. Serve and garnish – Divide the tortellini evenly between pasta bowls, spooning any remaining sauce over the top. Garnish with Pecorino and fresh chives (Image 9). Serve immediately and enjoy!
Nim Keys – Useful Tips
- Don’t cook the spinach for too long – Baby spinach only needs 3-4 minutes to become tender. Overcooking it will cause it to become mushy.
- Avoid overcooking the tortellini – Cook the tortellini slightly less than the package instructions recommend, as they will continue cooking in the sauce. 1 minute usually gives the best results.
- Add cooking water gradually – Add the pasta cooking water a little at a time to avoid making the sauce too runny. Adjust the amount until the sauce is glossy and perfectly coats the tortellini.
Wine Pairing🍷
CHARDONNAY
Chardonnay wines complement the cheesiness and herbaceous notes of the tortellini and spinach, while their freshness cuts through the creaminess of the white wine sauce.
Wine Appellation Suggestion:
Recipe FAQs
Absolutely! Cheese tortellini freeze well. Place them in an airtight container or freezer bag, ensuring they are separated to avoid sticking. When you’re ready to cook, simply boil them straight from frozen—no thawing needed.
Spinach is a classic pairing with cheese tortellini, as it complements the rich, cheesy filling. Other great options include peas or kale, which add vibrant color, texture, and flavor to the dish.
Cheese tortellini should be cooked in generously salted boiling water for the best flavor. Use 1 teaspoon of coarse sea salt per 4 cups (1 liter) of water. Boil for 1 minute to achieve a perfectly al dente texture, ensuring the pasta retains its ideal bite.
If you tried this Cheese Tortellini With Spinach or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Creamy Cheese Tortellini With Spinach
PRINT SAVEINGREDIENTS
- 2 tablespoons (30 ml) extra-virgin olive oil
- 2 medium cloves of garlic (grated)
- 2 medium shallots thinly minced (how-to photos above in this post)
- ⅓ cup (80 ml) dry white wine (Pinot Grigio or Sauvignon Blanc work great)
- 1 cup (250 ml) heavy cream (also called whipping cream)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 17 ounces (500 g) cheese tortellini
- 3 heaping cups (100 g) baby spinach (3.5 ounces )
- ¼ cup (60 ml) tortellini cooking water (add gradually and adjust quantity if needed)
To garnish
- Pecorino cheese (freshly grated is best)
- 2 tablespoons chopped chives
INSTRUCTIONS
- Sauté shallots and garlic – Heat olive oil in a large skillet over medium heat. Add the minced shallots and sauté until they turn translucent. Stir in the grated garlic and cook for 1 minute, until fragrant.
- Prepare the creamy white wine sauce – Deglaze the pan with white wine, stirring until the alcohol evaporates, about 1 minute. Add the heavy cream, then season with salt and pepper. Stir to combine and let the sauce simmer gently over medium-low heat for 3 minutes.
- Wilt spinach and cook tortellini – Stir the baby spinach into the sauce and cook for 2–3 minutes, allowing it to wilt. At this stage, the sauce may look slightly thick, which is completely normal. Meanwhile, cook the tortellini in salted boiling water for 1 minute, just until tender.
- Combine tortellini with sauce – Using a slotted spoon, transfer the cooked tortellini directly into the sauce. Gradually add the pasta cooking water, stirring to coat the tortellini and adjusting the sauce until it’s smooth and glossy but not too thin. Let the mixture simmer for another minute to ensure the tortellini is well-coated.
- Serve and garnish – Divide the tortellini evenly between pasta bowls, spooning any remaining sauce over the top. Garnish with Pecorino and fresh chives. Serve immediately and enjoy!
NOTES
- Don’t cook the spinach for too long – Baby spinach only needs 3-4 minutes to become tender. Overcooking it will cause it to become mushy.
- Avoid overcooking the tortellini – Cook the tortellini slightly less than the package instructions recommend, as they will continue cooking in the sauce. 1 minute usually gives the best results.
- Add cooking water gradually – Add the pasta cooking water a little at a time to avoid making the sauce too runny. Adjust the amount until the sauce is glossy and perfectly coats the tortellini.
Epinards à la crème with cheese tortellini: tasty pairing. We loved it!
So glad to hear, Pierre! Thanks a lot for your rating and lovely comment 🙂
can I add 1 cup frozen peas instead of spinach?
Hi Diana, you sure can!