Creamy Spinach Tortellini with Garlic Butter is the kind of dish that makes any dinner feel indulgent and comforting. It combines soft, cheese-filled tortellini, fresh spinach, and a velvety garlic butter cream sauce that’s rich, aromatic, and full of flavor.

This meal brings the elegance of Italian restaurant dining straight to your kitchen — but with an ease that makes it perfect for weeknights. The tender tortellini absorbs every bit of the creamy garlic butter sauce, while the spinach adds a light, fresh touch that balances the richness.

Why I Love This Recipe

I love this recipe because it’s simple yet luxurious — a comfort food that never fails to impress. The garlic butter gives a wonderful aroma, the creaminess is perfectly balanced, and the spinach adds freshness and color.

It’s also incredibly quick to make — ready in just about 20 minutes — yet it tastes like something you’d order at a fine Italian trattoria.

Why It’s a Must-Try Dish

This dish is a must-try because it’s a crowd-pleaser — even people who “don’t like spinach” love it. The combination of buttery garlic, cream, and cheese creates a luscious sauce that coats the tortellini beautifully.

It’s also versatile — you can make it vegetarian, add chicken or shrimp, or even turn it into a baked pasta dish.

Preparation & Cooking Time

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Servings

Serves 4 people

Calories (per serving)

Approximately 520–560 kcal

Cuisine

Italian

Course

Main Course / Dinner

Ingredients

For the Tortellini:

1 package (9–10 oz / 250–300 g) cheese tortellini (fresh or refrigerated)
1 tbsp salt (for boiling water)

For the Garlic Butter Cream Sauce:

3 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
1 tsp Italian seasoning
¼ tsp ground nutmeg (optional, for warmth)
Salt and black pepper to taste
2 cups fresh spinach, roughly chopped
¼ cup reserved pasta water
Optional: red chili flakes for a gentle kick

Simple Cooking Directions

Boil tortellini, make a creamy garlic butter sauce, stir in spinach, combine everything, and finish with Parmesan. Quick, rich, and delicious.

Step-by-Step Recipe Preparation Method

Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil.
Add the tortellini and cook according to package directions (usually 3–5 minutes for fresh).
Reserve ¼ cup pasta water, then drain and set aside.

Step 2: Prepare the Garlic Butter Sauce

In a large skillet or sauté pan, melt butter over medium heat.
Add minced garlic and sauté for 30–60 seconds until fragrant (do not brown).
Pour in heavy cream and stir gently.
Add Italian seasoning, nutmeg (optional), salt, and pepper.
Simmer for 2–3 minutes until the sauce slightly thickens.

Step 3: Add Cheese and Spinach

Stir in Parmesan cheese until melted and creamy.
Add the spinach and let it wilt into the sauce (about 1–2 minutes).

Step 4: Combine Tortellini and Sauce

Add the cooked tortellini directly to the sauce.
Toss gently to coat evenly.
Add a splash of reserved pasta water to loosen the sauce if needed.
Simmer for another 1–2 minutes to let the flavors blend.

Step 5: Garnish and Serve

Serve immediately, garnished with extra Parmesan, freshly cracked pepper, and red chili flakes if desired.
Drizzle lightly with olive oil for added shine and flavor.

How to Serve

Serve Creamy Spinach Tortellini with Garlic Butter hot, straight from the pan into warm bowls.

Perfect pairings:

Garlic bread or crusty Italian rolls
A crisp Caesar salad or caprese salad
A chilled glass of Chardonnay, Pinot Grigio, or sparkling water with lemon

Additional Recipe Tips

Use fresh tortellini if possible — it cooks faster and has better texture.
If using frozen tortellini, add 2–3 extra minutes to the boiling time.
Don’t overheat the sauce after adding cheese — it can separate.
Add a splash of white wine to the sauce for more depth of flavor.
Double the sauce if you love extra creaminess!

Variations

Chicken Spinach Tortellini: Add cooked chicken breast pieces for a protein boost.
Mushroom Garlic Tortellini: Sauté mushrooms with garlic before adding cream.
Shrimp Tortellini Alfredo: Toss in sautéed shrimp for a seafood twist.
Vegan Version: Use plant-based tortellini, coconut cream, and vegan butter.
Baked Version: Top with mozzarella and broil for 5 minutes for a golden crust.

Freezing and Storage

Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat, adding a splash of milk or cream to revive the sauce.

Freezing:

The garlic butter sauce (without tortellini) can be frozen for up to 2 months.
Avoid freezing the finished dish — cream sauces tend to separate when thawed.

Special Equipment Needed

Large pot for boiling tortellini
Large skillet or sauté pan
Wooden spoon or silicone spatula
Measuring cups and spoons
Cheese grater

FAQ

Q1: Can I use dried tortellini instead of fresh?
Yes! Dried tortellini works fine; just adjust the cooking time according to package instructions (usually 10–12 minutes).

Q2: Can I substitute half-and-half for heavy cream?
Yes, but the sauce will be slightly thinner. For extra richness, add a tablespoon of cream cheese or butter.

Q3: Can I use frozen spinach?
Yes. Thaw and squeeze out all excess water before adding to the sauce.

Q4: How can I make this lighter?
Use light cream or evaporated milk, and skip extra butter for a lighter but still creamy result.

Q5: What kind of cheese tortellini works best?
Four-cheese or ricotta-filled tortellini pair beautifully with this sauce.

Conclusion

Creamy Spinach Tortellini with Garlic Butter is pure comfort food bliss — quick to prepare, irresistibly creamy, and bursting with flavor. The combination of tender tortellini, rich garlic butter, and fresh spinach creates a dish that’s both elegant and soul-warming.

Whether you’re cooking for family, friends, or just treating yourself to something special, this dish delivers every time. It’s a wonderful reminder that the best Italian meals are simple, flavorful, and made with love.