Timmy’s Recipe Book

Creamy Tomato and Spinach Tortellini

6 servings


25 minutes

total time


20 ounces refrigerator cheese tortellini s

2 Tablespoons butter (, salted or unsalted)

3 Tablespoons all-purpose flour

3 cloves garlic (, minced)

1 teaspoon onion powder

1 1/2 cups milk

1/2 cup heavy whipping cream

15 ounce can petite diced tomatoes*

1 1/2 cups baby spinach leaves (, chopped)

1/4 cup fresh basil leaves (, chopped)

1/2 teaspoon dried oregano leaves

Salt and freshly ground black pepper

1/2 cup freshly grated parmesan cheese (, plus more for serving)

crushed red pepper flakes (, for serving, optional)


Cook tortellini according to package instructions. Drain and set aside.

In a large saucepan over medium heat, add butter and cook until melted. Whisk in flour. Add garlic and and onion powder and cook, stirring, for 30 seconds.

Slowly pour in milk and cream, whisking as you pour and stirring until smooth.

Cook, stirring constantly, until mixture begins to simmer.

Add diced tomatoes, spinach, basil and oregano. Taste and season with salt and pepper or add more seasonings if desired.

Add parmesan cheese and stir until melted.

Remove from heat. Stir in cooked tortellini.

Serve warm with extra parmesan sprinkled on top, and crushed red pepper, if desired.


Serving Size



511 kcal

Total Fat

23 g

Saturated Fat

12 g

Unsaturated Fat


Trans Fat



86 mg


704 mg

Total Carbohydrate

54 g

Dietary Fiber

5 g

Total Sugars

9 g


21 g

6 servings


25 minutes

total time
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