This Creamy Tortellini Skillet with Sun-Dried Tomato & Spinach is a rich, flavor-packed one-pot pasta recipe that comes together in just 30 minutes! Tender cheese tortellini simmer in a parmesan cream sauce infused with sun-dried tomatoes, Italian herbs, and a touch of spice. Fresh spinach adds balance, while a hint of lemon brings everything to life. Simple, satisfying, and perfect for busy weeknights—minimal effort, maximum flavour!
Simple Ingredients for a Flavourful Tortellini Skillet
This one-pot tortellini recipe comes together with just a few pantry staples:
- Cheese tortellini – Fresh, refrigerated tortellini cooks quickly and absorbs the sauce beautifully.
- Shallots & garlic – Essential for building a deep, savoury flavour.
- Sun-dried tomatoes – Add tangy, slightly sweet richness.
- Heavy cream & Parmesan – Create a silky, cheesy sauce.
- Spinach – For a pop of color and freshness.
- Italian seasoning & red pepper flakes – Add warmth and depth.
- Lemon juice (optional) – A touch of acidity to brighten the dish.
Substitutions & Add-Ins: Swap spinach for kale, use half-and-half instead of cream for a lighter sauce, or add grilled chicken or crispy pancetta for extra protein!
One-Pot Creamy Tortellini Skillet – Quick and Easy!
Making this tortellini with cream sauce is as easy as it gets!
- Sauté the aromatics: In a large skillet, heat olive oil and cook the shallots until soft. Stir in the garlic, Italian seasoning, red pepper flakes, and tomato paste, cooking until fragrant.
- Make the sauce: Pour in the broth, then stir in the heavy cream, sun-dried tomatoes, and Parmesan. Let it simmer to blend the flavours.
- Cook the tortellini: Add the fresh tortellini, stir to coat, then cover and let them cook right in the sauce until tender.
- Finish with spinach & serve: Stir in the spinach until wilted, adjust seasoning, and finish with a squeeze of lemon if desired. Serve warm with extra Parmesan!
Pro Tips:
- Use freshly grated Parmesan for the smoothest, silkiest cream sauce—pre-shredded versions contain anti-caking agents that can prevent proper melting.
- Keep the heat low and stir gently to prevent the sauce from separating, ensuring a rich, velvety texture.
- Stir the tortellini occasionally while cooking to prevent sticking and make sure every bite is coated in that luscious, creamy sauce!
Why You’ll Love This Creamy Tortellini Skillet
This recipe for tortellini with a cheese and cream sauce is the perfect balance of ease and indulgence—rich, flavourful, and ready in no time! Here’s why you’ll love it:
- One-Pot Magic – Less cleanup, more enjoyment!
- 30-Minute Dinner – Quick and easy for busy nights.
- Ultra-Creamy & Flavourful – Parmesan, sun-dried tomatoes, and garlic make every bite irresistible.
- Customisable – Add protein, swap the greens, or make it spicy!
- Family-Friendly Comfort Food – A dish everyone will love!
If you love this creamy tortellini recipe, you’ll also enjoy these comforting favourites:
- Pasta con Salsiccia – A rich, creamy tomato sauce with Italian sausage does all the magic—simple yet irresistible.
- Spaghetti Carbonara — A classic Italian pasta dish that’s effortlessly creamy, rich, and packed with flavor.
- Creamy Mushroom Gnocchi with Spinach – Made with fresh store-bought gnocchi, this quick and easy dish is perfect for busy weeknights.
- Spaghetti Puttanesca – An easy, flavour-packed Italian classic with bold, briny goodness.
Want another delicious tortellini recipe? Try my Tortellini Soup. It has all the cozy flavours of comfort food in one warming bowl.
Creamy Tortellini Skillet with Sun-Dried Tomato & Spinach
Ingredients
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 3 large garlic cloves, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, or to taste
- 1 tablespoon tomato paste
- 1 cup chicken or vegetable broth (250 ml)
- 200 g heavy cream
- 65 g sun-dried tomatoes in oil, drained and chopped (about 10-12 halves)
- 1/3 cup freshly grated Parmesan cheese (30 g)
- Sea salt and freshly ground pepper, to taste
- 500 g fresh cheese tortellini (refrigerated section of the grocery store)
- 100 g fresh baby spinach (about 4 handfuls)
- 1 teaspoon freshly squeezed lemon juice (optional)
Method
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Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the shallots and cook for 3–4 minutes until softened. Stir in the garlic, Italian seasoning, red pepper flakes, and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
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Make the sauce: Pour in the broth, then stir in the heavy cream, sun-dried tomatoes, and Parmesan cheese. Season with salt and pepper. Simmer for 3–4 minutes, allowing the flavours to meld.
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Cook the tortellini: Add the fresh tortellini and stir to coat in the sauce. Reduce the heat to medium-low, cover, and cook for 5 minutes, stirring once to prevent sticking. If the tortellini isn’t fully tender, cover and cook for another minute.
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Add spinach and finish: Gently stir in the baby spinach and let it wilt (about 1 minute). Taste the sauce and adjust seasoning as needed. If desired, add a small squeeze of lemon juice to brighten the flavours. Serve with extra Parmesan if desired. Enjoy!
Notes
- A squeeze of lemon juice enhances this tortellini skillet recipe by adding freshness and balancing the rich, creamy sauce.
- For extra depth, try a splash of white wine before adding the broth—it enhances the flavours and cuts through the richness.
- Add grilled chicken or sauté pancetta with the shallots for a more filling one-pot creamy tortellini dish. Both add incredible flavour and texture!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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