Tortellini in Gorgonzola Cream Sauce is my go-to for an easy, creamy pasta dinner. It’s packed with cheese tortellini, a rich Gorgonzola cream sauce, sweet grapes, fresh spinach, and toasted nuts—ready in under 30 minutes and totally comforting. The grapes might surprise you, but trust me—they’re the secret to balancing the bold, salty richness of the cheese with a burst of juicy sweetness. Add in a handful of greens and a crunchy finish, and you’ve got a feel-good, flavour-packed meal that’s just as good for guests as it is for weeknights.
What You’ll Need for This Creamy Gorgonzola Tortellini
Here’s what goes into this cozy, elevated pasta dish:
- Cheese tortellini – Fresh, from the refrigerated section, for the best texture and fastest cook time.
- Gorgonzola + Parmigiano-Reggiano – A bold and creamy cheese combo that melts into a luscious sauce.
- Heavy cream – For that ultra-smooth, restaurant-style richness.
- Red grapes – Adds sweetness and a little acidity to balance the creamy sauce.
- Baby spinach – Just enough to add a touch of green and freshness.
- Toasted walnuts or hazelnuts – Nutty, crunchy, and perfect for topping.
- Olive oil, parsley, salt + pepper – Pantry staples that round out the flavours.
How to Make Tortellini in Gorgonzola Sauce (In Just 3 Simple Steps)
This is your no-fuss, weeknight-friendly creamy tortellini. Here’s how it comes together—exact measurements are in the recipe card below!
- Boil the tortellini until al dente, then set it aside and reserve a splash of cooking water.
- Make the sauce by warming cream and melting in the cheeses. Add grapes, spinach, and parsley, then season to taste.
- Toss it all together—the pasta goes into the pan, gets coated in the sauce, and finished with a handful of toasted nuts on top.
See the printable recipe card below for exact amounts and instructions!
5 Reasons You’ll Love This Creamy Gorgonzola Tortellini
If you’re wondering whether this tortellini in Gorgonzola cream sauce deserves a spot in your weekly dinner rotation, the answer is yes—and here’s why:
- Quick & comforting – A rich, cozy dinner on the table in less than 30 minutes.
- Simple, flavourful ingredients – Everything plays a part and nothing’s fussy.
- Sweet and savoury balance – The grapes take this from good to next-level.
- Customisable – Switch up the cheese, the pasta, the greens—you do you.
- Looks fancy, tastes indulgent – But it’s as easy as boiling pasta and stirring a sauce.
If creamy pasta is your kind of comfort food, you’ll definitely want to explore a few more favourites:
- Try this One-Pot Creamy Tortellini Skillet for an easy, cheese-filled dinner with minimal cleanup.
- Craving something ultra-cozy? The Creamy Mushroom Gnocchi with Spinach is rich, earthy, and comes together fast.
- For a dairy-free twist, Creamy Alla Vodka Pasta with Coconut Milk (and sweet potato!) brings all the flavour with none of the cream.
- And if you love some subtle heat, don’t miss Pasta con Salsiccia, made with a bold, creamy tomato sauce that’s totally crave-worthy.
Tortellini in Gorgonzola Cream Sauce
Ingredients
- 500 g cheese tortellini (fresh, from the refrigerated section)
- 1 tablespoon olive oil
- 1 x 200 g container heavy cream (200 ml)
- 150 g Gorgonzola Dolce (or blue cheese of choice)
- 30 g freshly grated parmesan (approx. 1/4 cup)
- 150 g seedless red grapes, halved (approx. 1 cup)
- 2–3 handfuls baby spinach (50–75 g)
- 2 tablespoons chopped flat-leaf parsley
- 25 g toasted walnuts (or hazelnuts), finely chopped (approx. ¼ cup)
- Sea salt and freshly ground black pepper, to taste
Method
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Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, about 3 minutes for fresh tortellini (until tender but al dente). Drain and set aside, reserving 125 ml (½ cup) of the cooking water.
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In a large skillet, heat the olive oil over medium heat. Add the cream and simmer, stirring occasionally, until slightly thickened, about 2–3 minutes.
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Stir in the gorgonzola and parmesan. Cook until the cheese is melted and the sauce is smooth, about 2–3 minutes.
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Add the grapes and parsley. Warm gently for 1 minute. Stir in the spinach and let wilt, about 30–60 seconds.
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Season with salt and pepper. Add the cooked tortellini and toss to coat. If needed, add a little of the reserved pasta water (1-2 tablespoons) to loosen the sauce.
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Serve immediately, topped with toasted walnuts or hazelnuts. Enjoy!
Notes
- Roquefort is a great alternative to Gorgonzola if you prefer a stronger, more intense blue cheese flavour. It’s saltier and sharper than Gorgonzola, so consider starting with a little less than 150 g and adjusting to taste.
- Not a fan of grapes? Swap them for halved cherry tomatoes—either stirred into the sauce or added fresh on top before serving. Or for extra depth, top the finished dish with a few sautéed mushrooms. Their earthy flavour pairs beautifully with the creamy cheese sauce.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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