Creamy Spinach Alfredo Tortellini

Tender cheese tortellini tossed in a rich, garlicky Alfredo sauce with fresh spinach for a comforting, restaurant-worthy pasta dish.

I first made this creamy spinach Alfredo tortellini for a cozy family dinner when we were craving comfort food and something a little special. It instantly became one of our go-to pasta dishes and always disappears fast when served.

Ingredients

• Pasta: 500 g (1 lb) refrigerated cheese tortellini
• Alfredo Sauce: 2 tablespoons unsalted butter, 2 cloves garlic (minced), 250 ml (1 cup) heavy cream, 120 ml (½ cup) whole milk, 100 g (1 cup) freshly grated Parmesan cheese, ¼ teaspoon ground nutmeg, salt and black pepper (to taste)
• Vegetables: 120 g (4 cups) fresh baby spinach (roughly chopped)
• Garnish: Extra grated Parmesan (for serving), freshly cracked black pepper, chopped fresh parsley (optional)

Instructions

Cook Tortellini:

Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.

Make Sauce Base:

While the tortellini cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, but not browned.

Add Cream and Milk:

Pour in the heavy cream and milk. Bring to a gentle simmer, stirring frequently.

Add Cheese and Season:

Add the grated Parmesan cheese and nutmeg. Whisk continuously until the sauce is smooth and slightly thickened, about 3–4 minutes. Season with salt and black pepper to taste.

Add Spinach:

Add the chopped spinach to the sauce and stir until just wilted, about 1–2 minutes.

Combine with Pasta:

Add the drained tortellini to the skillet. Toss gently to coat in the creamy spinach Alfredo sauce.

Serve:

Serve immediately, garnished with extra Parmesan, black pepper, and parsley if desired.

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Gathering everyone around the table to share this pasta always makes dinner feel a bit more special. My kids especially love to help sprinkle on extra cheese at the end!

Serving Suggestions

This pasta pairs beautifully with a crisp green salad and a side of warm garlic bread. For added color and flavor, serve with roasted vegetables or a simple tomato salad.

Allergen Information

Contains milk (cream, butter, Parmesan, cheese tortellini), eggs (in tortellini), and wheat (in tortellini). Always check product labels for possible allergens and cross-contamination risks.

Nutrition

Each serving provides about 490 calories, 28 g total fat, 44 g carbohydrates, and 18 g protein.

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Enjoy this satisfying tortellini on busy weeknights or for a relaxed weekend meal with family. Leftovers reheat perfectly for lunch the next day!

Cooking Guide

→ How do I cook the tortellini for best texture?

Cook tortellini in salted boiling water until al dente, usually following package instructions, then drain promptly to avoid overcooking.

→ Can I use frozen spinach instead of fresh?

Yes, but thaw and drain well to prevent excess water from thinning the sauce before adding it to the skillet.

→ What can I substitute for heavy cream in the sauce?

Half-and-half or whole milk can be used for a lighter sauce, though it may be less rich and creamy.

→ How do I prevent the sauce from breaking?

Keep the heat moderate when simmering the cream and cheese mixture, stirring frequently without boiling vigorously.

→ Can I add other vegetables to this dish?

Yes, sautéed mushrooms, peas, or sun-dried tomatoes work well to add texture and flavor.