Tortellini with Creamy Spinach

This pasta recipe is so creamy and delicious and packed with tons of fiber, protein and vitamins. It is a family favorite in our household. Your kids will love it.

*** If you have fresh spinach in season, use it (finely chopped) instead of the frozen spinach. Plus, you can add finely chop kale too. YUM! ***


  • 1 small onion, chopped
  • 3 large garlic cloves, minced
  • ¼ tsp red pepper flakes
  • 1 (10oz) pkg frozen organic chopped spinach, thawed***
  • 1 large organic tomato, chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups organic heavy cream
  • ½ cup freshly grated parmesan cheese
  • ¼ cup fresh basil, chopped
  • 2 (16oz) bag cheese tortellini


  1. Cover bottom of sauté pan with olive oil. Add onion, garlic and red pepper flakes and cook for 5 minutes until light golden brown.
  2. Stir in spinach and tomato. Season with salt and pepper. Cook for five minutes, continuously stirring.
  3. Add in heavy cream, parmesan cheese and basil. Simmer on low for 10 minutes, while cooking the tortellini.
  4. Cook tortellini in pot of salted, boiling water. Drain and add to spinach mixture. Cook until heated through. Serve with additional parmesan cheese.

Makes 6 servings.