Creamy Spinach Artichoke Tortellini Recipe

If you’re craving a dish that’s both comforting and packed with flavor, you’re in for a treat with my Creamy Spinach Artichoke Tortellini Recipe. I absolutely love how this comes together — silky cheese tortellini swimming in a luscious, garlicky sauce with tender spinach and tangy artichokes. It’s my go-to when I want something decadent but still quick enough for weeknight dinners. Trust me, you’ll find this recipe warming, satisfying, and totally addictive.

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Ingredients You’ll Need

The ingredients work together like a dream here – creamy cheeses, tender tortellini, fresh spinach, and tangy artichokes all unite in a smooth sauce. When you shop, aim for fresh spinach if you can, but frozen works just as well – I use both depending on what’s on hand.

• Fresh or frozen spinach: Fresh gives a vibrant flavor and texture, but frozen is super convenient—just thaw and drain well.
• Refrigerated 3 cheese tortellini: I love the cheesy filling which complements the sauce perfectly.
• Butter: Adds a lovely richness and helps sauté the aromatics.
• Yellow onion: Grated for extra flavor without chunks, it melts into the sauce beautifully.
• Garlic: Minced, it gives that irresistible savory kick.
• Flour: Helps thicken the sauce to that perfect creamy consistency.
• Milk: Whole or 2% works best for a smooth, rich base.
• Salt and freshly ground black pepper: Seasons the sauce – just go easy on the salt at first since parmesan is salty.
• Neufchatel cheese (light cream cheese): Key to that dreamy creaminess with less fat than traditional cream cheese.
• Parmesan cheese: Shredded fresh for a sharp, nutty flavor boost.
• Artichoke heart quarters: Drained and roughly chopped, they add wonderful tang and texture.
• Fresh parsley (optional): Chopped for a fresh pop of color and light herbal note.
• Reserved pasta water: Helps loosen up the sauce if it thickens too much.

Variations

I love customizing this dish depending on what’s in my fridge or my mood. Don’t be shy to switch things around — it’s flexible but always delicious.

• Protein add-in: Sometimes I toss in grilled chicken or sautéed mushrooms to make it heartier.
• Dairy-free option: Swap regular milk for a creamy plant-based milk and use vegan cream cheese alternatives, and you’re good to go.
• Extra veggies: Roasted red peppers or sun-dried tomatoes add a lovely sweetness and depth when stirred in.
• Heat it up: A pinch of red pepper flakes kicked into the sauce gives it a nice gentle warmth without overpowering.

How to Make Creamy Spinach Artichoke Tortellini Recipe

Step 1: Cook and Prep the Spinach

If you’re using fresh spinach, give it a rough chop and pour about 3 tablespoons of water into a large pot (this can be your pasta pot to save washing dishes). Toss in the spinach and cook over medium-low heat, stirring often until it wilts – this usually takes around 3 to 4 minutes. Then, drain well using paper towels to squeeze out the excess moisture. Frozen spinach? Just thaw it fully, drain out the water, and roughly chop as well. The key to this step is removing as much moisture as possible so you don’t end up with a watery sauce later.

Step 2: Cook the Tortellini

Cook your refrigerated 3 cheese tortellini according to the package directions. The timing will depend on if it’s fresh or frozen, but usually it takes 3 to 5 minutes in boiling salted water. Don’t forget to scoop out and save about 1/2 cup of the pasta cooking water before draining it. That liquid is pure gold for loosening the sauce in just the right way later on.

Step 3: Saute Aromatics and Make the Roux

Melt 2 1/2 tablespoons of butter in a large skillet over medium-high heat. Add the grated yellow onion and any leftover juices from your cutting board (I know, sounds funny but it really packs in flavor). Cook, stirring often, until the onion softens—about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Now sprinkle in 2 tablespoons of flour and stir constantly for 1 minute; this makes a roux which thickens our sauce beautifully.

Step 4: Whisk in Milk and Season

Reduce the heat slightly and slowly whisk in 2 cups of milk. Keep whisking to prevent lumps and bring it up to a gentle boil. Add a pinch of salt and freshly ground black pepper — but don’t go overboard with salt yet since the parmesan cheese will add plenty of salty goodness later. This step takes patience, but the gradual warming and stirring is what makes the sauce silky smooth.

Step 5: Stir in Cheeses and Finish the Sauce

Once your sauce is bubbling gently, add 8 ounces of diced Neufchatel cheese and 1 cup of finely shredded parmesan. Stir frequently, allowing the cheeses to melt fully into the sauce—it usually takes a few minutes, so be patient and keep an eye out to not confuse onion bits for cheese lumps. Once smooth, fold in the chopped spinach and artichoke hearts, warming through for a minute or two.

Step 6: Combine with Tortellini and Adjust Consistency

Toss the drained tortellini right into the skillet along with 3 tablespoons of freshly chopped parsley if you’re using it. Now, add your reserved pasta water a few tablespoons at a time to thin out the sauce as needed—you’re aiming for a creamy, but pourable texture. I usually end up using about 1/4 cup, but the sauce thickens as it sits so keep that pasta water handy if you want to loosen things up before serving.

How to Serve Creamy Spinach Artichoke Tortellini Recipe

Garnishes

I like topping this tortellini with a little extra fresh parsley or a sprinkle of crushed red pepper flakes when I want some heat. A light dusting of more parmesan right before serving also amps up the indulgence.

Side Dishes

Fresh garlic bread or a crisp green salad with a lemon vinaigrette pairs perfectly with this creamy pasta. The acidity from the salad balances the richness beautifully, and you’ve got a complete meal that’s both satisfying and well-rounded.

Creative Ways to Present

For a special dinner, I like to serve this in individual shallow bowls garnished with edible flowers or microgreens. Putting a drizzle of extra virgin olive oil and a twist of cracked black pepper on top makes it feel restaurant-worthy without the fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens quite a bit once chilled, so be prepared to add a splash of milk or reserved pasta water when reheating to bring back that creamy texture.

Freezing

Freezing this cream-based dish is a bit tricky — I’ve found the texture changes slightly, but if you want to freeze, cool it quickly, pop it in a freezer bag or airtight container, and consume within 1 month. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat gently over low heat on the stove, stirring often and adding a little milk or pasta water as needed to prevent the sauce from drying out or curdling. Microwave works too, but make sure to stir halfway through to keep it smooth.

FAQs

Final Thoughts

This Creamy Spinach Artichoke Tortellini Recipe has become one of my favorite weeknight dinners because it hits that sweet spot between easy and elegant. Every time I make it, I’m reminded of how a few simple ingredients can come together to create something truly comforting and rich – yet still approachable in a busy kitchen. Give it a try, and I promise it’ll become a new staple in your recipe rotation, just like it did for me and my family.

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