Creamy Cheese Tortellini With Spinach

cheese tortellini with wine sauce, topped with cheese and chives in a red and white pasta bowl.

5 from 1 vote

Creamy Cheese Tortellini With Spinach

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!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings:

Calories: 667kcal

Author: Ninon Michels

Ingredients

2 tablespoons extra-virgin olive oil
2 medium cloves of garlic (grated)
2 medium shallots thinly minced (how-to photos above in this post)
⅓ cup dry white wine (Pinot Grigio or Sauvignon Blanc work great)
1 cup heavy cream (also called whipping cream)
½ teaspoon kosher salt
¼ teaspoon ground black pepper
17 ounces cheese tortellini
3 heaping cups baby spinach (3.5 ounces )
¼ cup tortellini cooking water (add gradually and adjust quantity if needed)

To garnish

Pecorino cheese (freshly grated is best)
2 tablespoons chopped chives

US Customary - Metric

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.

Nutrition