Spinach tomato tortellini is a classic Italian dish that is both flavorful and easy to make. With a combination of creamy spinach, plump tomatoes, and delicate tortellini, this dish is sure to please everyone at your table. Whether you're looking for a quick weeknight meal or a special occasion dish, spinach tomato tortellini is a great choice. In this article, we'll provide you with a step-by-step guide to making the perfect spinach tomato tortellini, along with some tips and tricks to make the dish even more delicious.
Here are our top 11 tried and tested recipes!
SPINACH TOMATO TORTELLINI
An old boyfriend's mother used to cook this for me whenever I ate over. Cheese tortellini are served in a creamy tomato and spinach sauce. I love it!
Provided by LELA NORTON
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
- While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
- In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
- Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.
Nutrition Facts : Calories 400 calories, Carbohydrate 43.9 g, Cholesterol 78.8 mg, Fat 19.7 g, Fiber 2.8 g, Protein 14.8 g, SaturatedFat 11.1 g, Sodium 885.5 mg, Sugar 6.7 g
TORTELLINI TOMATO SPINACH SOUP
Steps:
- In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.
TORTELLINI TOMATO SPINACH SOUP
Make and share this Tortellini Tomato Spinach Soup recipe from Food.com.
Provided by spatchcock
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot, heat olive oil over medium high heat.
- Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
- Add broth and tomatoes, turn heat up to high, and bring to a boil.
- Add the tortellini and cook according to package instructions.
- When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
- Serve immediately.
- Garnish each serving with a sprinkling of Parmesan.
CHEESE TORTELLINI WITH CREAMY TOMATO AND SPINACH SAUCE
This is a copycat recipe from a local chain of restaurants. They took it off their menu, so I had to develop my own. It turned out so good, it might be just better than the original. Garnish with more basil and Parmesan.
Provided by dat1guy
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top but skin is nearly soft, about 2 minutes. Drain well.
- Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
- Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.
Nutrition Facts : Calories 561.6 calories, Carbohydrate 33.6 g, Cholesterol 156.6 mg, Fat 37.3 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 21.8 g, Sodium 461.3 mg, Sugar 3.2 g
SPINACH TOMATO TORTELLINI SOUP
Tortellini, spinach and tomatoes are a pleasing combination in this tasty soup. Don't forget the sprinkle of Parmesan cheese-it adds a special touch! Cindy Politowicz of Northville, Michigan shares the recipe.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion and garlic in oil until tender. Add the broth, water, sugar, salt and pepper. Bring to a boil. Add tortellini; cook for 7-9 minutes or until tender, stirring occasionally. , Reduce heat. Stir in tomatoes and spinach; heat through. Just before serving, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 206 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 782mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges
GARLICKY TORTELLINI, SPINACH AND TOMATO SOUP
I first found this in Fine Cooking Magazine and adapted it for my family. It's one of the few times I will be ready-made tortellini.
Provided by Mirj2338
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, melt the butter over medium heat.
- Add the garlic and onion and saute until fragrant, 2-3 minutes.
- Add the chicken broth and water; bring to a boil.
- Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.
- Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes.
- Stir in the spinach and basil and cook until wilted, 1-2 minutes.
- Meanwhile, whisk together the egg, Parmesan cheese, salt and pepper.
- Drizzle into the soup and cook, stirring about 3 minutes more.
- Remove from heat and serve.
TOMATO SOUP WITH SPINACH AND TORTELLINI
Red Gold® Fresh Squeezed Tomato Juice and Whole Peeled Tomatoes are what give this soup its tomato goodness. Spinach and cheesy tortellini make it a meal. So easy to prepare, a delicious meatless dish.
Provided by Red Gold
Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- In a soup kettle combine the beef broth, to the tomato juice and juice from tomatoes.
- Tear tomatoes with fingers to create large chunks and add to broth. Add thawed spinach, tortellini, garlic and black pepper.
- Cook for 35 minutes to blend flavors. Sprinkle with Parmesan cheese before serving.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 35.2 g, Cholesterol 16.2 mg, Fat 3.8 g, Fiber 5.6 g, Protein 11 g, SaturatedFat 1.9 g, Sodium 1353.2 mg, Sugar 6 g
GARLICKY TORTELLINI, SPINACH AND TOMATO SOUP
Steps:
- Melt the butter in a large saucepan over medium-high heat. Add the garlic and saute until fragrant, about 2 minutes. Add the broth and bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender. Stir in the spinach and basil and cook until wilted, 1 to 2 minutes. Serve sprinkled with the grated cheese.
SPINACH-TOMATO TORTELLINI SOUP
This flavorful soup will warm you up on a cold day. It is simple to make and delicious served with crusty bread. This recipe was made for RSC #11.
Provided by CookingONTheSide
Categories < 30 Mins
Time 22m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In large Dutch oven over medium heat, melt butter.
- Add the shallots, onion, garlic and cayenne pepper and saute until fragrant, about 2-3 minutes.
- Add broth, water, tomatoes and crushed red pepper; cover and bring to a boil.
- Add tortellini, spinach, basil and 1/2 cup Asiago cheese; simmer, uncovered, 5 minutes or until pasta is done.
- Sprinkle with additional Asiago cheese.
- Season with salt and pepper, to taste, if desired.
- This makes 8 servings at 1 cup each.
GARLICKY TORTELLINI, SPINACH & TOMATO SOUP
Steps:
- Melt the butter in a large saucepan over medium-high heat. Add the garlic and sauté until fragrant, about 2 min. Add the broth and bring to a boil. Add the tortellini and cook halfway, about 5 min. for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer, and cook just until the pasta is tender. Stir in the spinach and basil and cook until wilted, 1 to 2 min. Serve sprinkled with the grated cheese.
TORTELLINI WITH TOMATO SPINACH CREAM SAUCE
I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try, too. -Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.
Nutrition Facts : Calories 404 calories, Fat 22g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 810mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.
Tips:
- To save time, use a store-bought rotisserie chicken instead of cooking your own.
- If you don't have any fresh spinach on hand, you can use frozen spinach that has been thawed and squeezed dry.
- You can add other vegetables to this soup, such as diced carrots, celery, or zucchini.
- If you like a creamier soup, you can add a cup of heavy cream or half-and-half.
- Serve the soup with a side of crusty bread or crackers for dipping.
Conclusion:
This easy chicken and spinach tortellini soup is a delicious and hearty meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken. The soup is full of flavor and vegetables, and it is sure to be a hit with your family and friends.
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