Creamy Tortellini Recipe – Vegetarian And Easy

This creamy tortellini dish is a rich, comforting meal that balances indulgence and freshness. The silky sauce, tender tortellini, and bursts of spinach, tomato, and herbs make it a satisfying one-pan dinner.

Why You’ll Love This Recipe

I love how effortlessly this comes together—minimal fuss, maximum flavor. The creamy sauce cloaks every bite, while fresh elements like spinach, tomato, and herbs keep it vibrant. It’s perfect for nights when I want something cozy but not heavy, and it’s vegetarian without feeling dull.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
15 oz / 400 g cheese tortellini, refrigerated
1 Tbsp olive oil
1/3 cup milk
2/3 cup sour cream
1/2 cup mozzarella, grated
1 1/2 cup baby spinach, fresh
1 small tomato, chopped
1 garlic clove, minced
2 scallions, chopped
2 Tbsp parsley / basil, chopped
Parmesan cheese
black pepper, freshly ground
salt to taste

Directions

1. Bring a large pot of salted water to a boil. Cook the refrigerated cheese tortellini according to package instructions until just al dente. Drain and set aside, reserving a little pasta water.
2. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic, and sauté briefly (about 30 seconds) until fragrant.
3. Add the chopped scallions and tomato to the pan. Cook for 1–2 minutes until they begin to soften.
4. Stir in the milk and sour cream. Whisk gently to combine and create a smooth sauce base.
5. Add the grated mozzarella and stir until it melts into the sauce. If the sauce seems too thick, add a splash of reserved pasta water to reach your desired consistency.
6. Add the fresh spinach and chopped parsley / basil. Stir until the spinach wilts and the herbs are well distributed.
7. Gently fold in the cooked tortellini, coating each piece in the creamy sauce.
8. Season with salt and freshly ground black pepper to taste.
9. Serve immediately, topped with freshly grated Parmesan cheese and additional herbs if desired.

Servings and Timing

This recipe yields about 3 to 4 servings, depending on appetite.
Preparation time: ~10 minutes
Cooking time: ~10 minutes
Total time: ~20 minutes

Variations

• I sometimes stir in a handful of sun-dried tomatoes or roasted red peppers for a flavor boost.
• For extra protein, I add cooked chickpeas or white beans.
• I swap half the milk for vegetable broth to lighten it up.
• I use a blend of herbs—sometimes oregano or thyme—to vary the flavor.
• For a spicy kick, I add red pepper flakes while sautéing the garlic.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I gently warm in a skillet over low heat, adding a splash of milk or water to loosen the sauce. You can also microwave in short bursts, stirring in between and adding liquid as needed to keep the sauce creamy.

FAQs

What kind of tortellini works best?

I use refrigerated cheese tortellini as it cooks quickly and has a tender texture. Frozen tortellini may also work, but cooking times will vary.

Can I use a non-dairy substitute for milk or sour cream?

Yes. I’ve used oat milk or almond milk with a dairy-free sour cream alternative. The texture is slightly different but still creamy.

Can I make this ahead of time?

I prefer serving it fresh, but I’ll sometimes prepare the sauce and pasta separately, then combine just before serving to retain better texture.

Can I freeze this dish?

Creamy pasta dishes tend to separate when frozen, so I don’t recommend freezing. It’s best enjoyed fresh or stored short term in the fridge.

How can I make it lighter?

I reduce the cheese, use low-fat sour cream, and substitute part of the milk with vegetable broth.

What else can I add for more vegetables?

I often toss in mushrooms, zucchini, bell peppers, or peas. Just sauté them before adding the tomato and garlic.

Can I skip the mozzarella?

If I skip mozzarella, I increase the Parmesan or add a bit more sour cream to maintain creaminess.

What if the sauce is too thick?

I add reserved pasta water or a splash of milk and stir gently until it loosens up.

How do I adjust seasoning?

I taste towards the end and adjust salt and pepper. Sometimes a pinch of nutmeg or a squeeze of lemon freshens it up too.

Can I use frozen spinach instead of fresh?

I can, though I thaw and drain it well before stirring into the sauce to avoid excess moisture.

Conclusion

This creamy tortellini recipe is quick to prepare yet indulgently satisfying. The sauce is rich without being overwhelming, and the fresh spinach, tomato, and herbs keep it lively. It’s one of my go-to meals when I want something comforting, flavorful, and vegetarian without fuss.

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