Tortellini and Spinach Stew
Cheesy pockets of tender tortellini, simmered in an herby tomato sauce with vibrant spinach and then showered with mozzarella and parmesan cheeses. Super easy, made with pantry staples, and ready in about 20 minutes!
Talk about the quintessential weeknight meal! Tortellini cooks in under 10 minutes, which means dinner is on the table in about 20 minutes — no matter what. That’s why I love this pasta. Once the pasta is al dente, you can smother it with store-bought marinara, serve a salad in the side, and a complete/wholesome dinner is ready. In this meal, I added my own spin – tomato sauce (from a can) jazzed up with a few herbs and spices. Choose mine, or a store-bought pasta sauce, it’s totally up to you. I just know you need this recipe!
This Tortellini and Spinach Stew a great family-friendly meal too. Kids and adults will love the zingy tomato sauce, cheesy pasta, and all the cheese piled on top. As I said above, if you want to skip a few steps, you can use your favorite store-bought marinara instead of making my sauce from scratch (that often helps with picky eaters).
What type of spinach should you use for this Tortellini and Spinach Stew? I used 2 cups of fresh baby spinach leaves and they softened and wove in and out of the tortellini like flavorful green waves. That said, you can use your favorite frozen spinach, just make sure to thaw it first, and squeeze out all the excess water before using (you don’t want a watery stew).
What type of tortellini should you use in this Tortellini and Spinach Stew? I prefer the refrigerated variety because it puffs up in the most delightful way, and then absorbs all the flavor of whatever sauce I pair the pasta with. You can also use shelf-stable tortellini if desired.
How much tortellini do you need for this Tortellini and Spinach Stew? This recipe calls for 1 pound, but I realize the refrigerated varieties are sold in 20-ounce packages. Don’t fret. You can use whatever you purchase; there will be plenty of sauce for 16 to 20 ounces of tortellini.
Tortellini and Spinach Stew
Ingredients
- 1 pound tortellini of choice
- 4 cups tomato sauce
- 2 cups vegetable broth, or chicken broth or beef broth
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper
- 2 cups packed baby spinach leaves
- 1 cup shredded mozzarella cheese
- Grated parmesan cheese for serving
- Crushed red pepper flakes for serving
- Fresh basil or parsley leaves for serving, optional
Equipment
Instructions
- Cook the tortellini according to the package directions. Drain and cover with foil to keep warm.
- Meanwhile, in a large saucepan, whisk together the tomato sauce, broth, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set the pan over medium-low heat and bring to a simmer. Simmer for 10 minutes.
- Fold in the spinach and cooked tortellini and cook for 2 to 3 minutes, until the spinach wilts.
- Ladle the tortellini into bowls and top with the mozzarella cheese. Serve with parmesan cheese, red pepper flakes, and fresh basil or parsley.