Indulge in this easy-to-make, creamy spinach tortellini recipe that combines the richness of cream cheese, the savory taste of Colby Jack, and the freshness of baby spinach. Whether you need a quick weeknight dinner or a comforting meal for a special occasion, this dish is bound to satisfy everyone at the table. It’s a one-pot wonder, ready in under 30 minutes, offering both convenience and irresistible flavor.
Ingredients:
- 20 oz three-cheese tortellini (or your favorite kind)
- 8 oz cream cheese, softened
- 1 ½ cups of chicken or vegetable broth
- 6 cups of lightly packed baby spinach
- 1 cup Colby Jack or mozzarella cheese, shredded
Instructions:
- Cook the Tortellini:
- Start by boiling a large pot of water seasoned with salt.
- Cook the tortellini according to the package instructions, usually 4-5 minutes for fresh tortellini. Drain and set aside.
- Make the Creamy Sauce:
- In the same pot (to reduce cleanup), combine the cream cheese and chicken or vegetable stock over medium heat.
- Keep stirring until the cream cheese transforms into a silky, smooth sauce.
- Add the Spinach:
- Gradually stir in the baby spinach leaves.
- Cook for 2-3 minutes until the spinach wilts and integrates into the creamy sauce.
- Combine with Tortellini:
- Add the cooked tortellini back into the pot and gently toss to coat the pasta evenly in the sauce.
- Add Cheese:
- Sprinkle the shredded Colby Jack or mozzarella cheese over the tortellini and stir until it melts and becomes gooey, adding richness to the dish.
- Serve:
- Serve hot and enjoy!
- You can garnish with extra cheese or fresh herbs like parsley if desired.
Conclusion:
This Creamy Spinach Tortellini is a simple yet delicious recipe that delivers comfort in every bite. The combination of tender tortellini, rich cream cheese, melted Colby Jack, and fresh spinach creates a perfect balance of flavors and textures. It’s a quick and satisfying dish that’s ideal for any pasta lover.
Creamy Spinach Tortellini: A Comforting Pasta Delight
A quick and creamy spinach tortellini dish madewith three-cheese tortellini, cream cheese, chicken or vegetable stock, andfresh spinach, topped with melted Colby Jack or mozzarella cheese for adeliciously comforting meal.
Ingredients
- 20 oz three-cheese tortellini or your favorite kind
- 8 oz cream cheese softened
- 1 ½ cups of chicken or vegetable broth
- 6 cups of lightly packed baby spinach
- 1 cup Colby Jack or mozzarella cheese shredded
Instructions
Cook the Tortellini:
- Start by boiling a large pot of water seasoned with salt.
- Cook the tortellini according to the package instructions, usually 4-5 minutes for fresh tortellini. Drain and set aside.
Make the Creamy Sauce:
- In the same pot (to reduce cleanup), combine the cream cheese and chicken or vegetable stock over medium heat.
- Keep stirring until the cream cheese transforms into a silky, smooth sauce.
Add the Spinach:
- Gradually stir in the baby spinach leaves.
- Cook for 2-3 minutes until the spinach wilts and integrates into the creamy sauce.
Combine with Tortellini:
- Add the cooked tortellini back into the pot and gently toss to coat the pasta evenly in the sauce.
Add Cheese:
- Sprinkle the shredded Colby Jack or mozzarella cheese over the tortellini and stir until it melts and becomes gooey, adding richness to the dish.
Serve:
- Serve hot and enjoy!
- You can garnish with extra cheese or fresh herbs like parsley if desired.