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 on a chilly evening when I wanted something warming yet simple. The aroma of garlic mingling with Parmesan immediately filled the kitchen and made it hard to wait for dinner time.

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 the 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 the Alfredo Sauce:

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.

Combine Cream and Milk:

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

Add Cheese and Nutmeg:

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.

Toss Tortellini:

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.

Pin it

This is one of our favorite family comfort meals—when we put the skillet on the table, everyone comes running, ready to dig in together.

Serving Suggestions

Serve this creamy tortellini hot with an extra sprinkle of Parmesan and a side of garlic bread. A fresh green salad makes the meal complete and balanced.

Allergen Information

This recipe contains milk (cream, butter, Parmesan, cheese tortellini), eggs (in tortellini), and wheat (in tortellini). Always verify your ingredients for cross-contamination risks if allergies are a concern.

Nutritional Facts

Per serving: Calories 490, Total Fat 28 g, Carbohydrates 44 g, Protein 18 g. A nourishing option when you crave creamy pasta and plenty of vegetables.

Pin it

Whip up this creamy spinach Alfredo tortellini whenever you need a fast comfort meal. Leftovers reheat beautifully for next-day lunches—enjoy!

Recipe Questions & Answers

→ How do I prevent the sauce from separating?

Simmer the cream and milk gently and stir constantly while adding Parmesan to keep the sauce smooth and prevent separation.

→ Can I use frozen spinach instead of fresh?

Yes, but thaw and drain the spinach well to avoid excess water diluting the sauce.

→ What type of cheese works best in this dish?

Freshly grated Parmesan cheese offers a sharp, nutty flavor that melts well into the creamy sauce.

→ How do I achieve the right tortellini texture?

Cook tortellini in salted boiling water until al dente according to package directions before combining with the sauce.

→ Can I add spice to this dish?

For mild heat, stir in red pepper flakes before serving or add a pinch of black pepper during seasoning.