Dinner

Creamy Vegetarian Tortellini with Spinach, Tomato, and Mozzarella Recipe

Bymia larkspur October 26, 2025October 26, 2025

Introduction

This creamy tortellini dish is a delicious and easy vegetarian meal perfect for busy weeknights. Filled with cheese tortellini and fresh vegetables, it comes together quickly with a rich, flavorful sauce that everyone will love.

The image shows creamy tortellini pasta covered in a thick white sauce mixed with small green spinach leaves and bits of red tomato throughout. The tortellini are plump with a soft, smooth texture, and are sprinkled lightly with black pepper and grated cheese. The dish is served in a white bowl that sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15oz (400g) cheese tortellini, refrigerated
1 Tbsp olive oil
1/3 cup milk
2/3 cup sour cream
1/2 cup mozzarella, grated
1 1/2 cup baby spinach, fresh
1 small tomato, chopped
1 garlic clove, minced
2 scallions, chopped
2 Tbsp parsley or basil, chopped
Parmesan cheese, for topping
Black pepper, freshly ground
Salt, to taste

Instructions

Step 1: Heat the olive oil in a large, deep pan over medium-high heat. Add the tortellini and stir for 30 seconds to a minute until it turns golden brown. Then add the milk, stir, and cook for 1 minute to reduce the heat.
Step 2: Stir in the sour cream and lower the heat slightly. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens.
Step 3: Add the garlic, scallions, tomato, spinach, and parsley to the pan. Mix well and season with freshly ground black pepper.
Step 4: Add the grated mozzarella cheese and stir until the sauce thickens further. Taste and add salt and more pepper if needed.
Step 5: Remove from heat, serve immediately, and top with Parmesan cheese for extra flavor.

Tips & Variations

Use fresh basil instead of parsley for a different herb flavor.
For a richer sauce, substitute half of the milk with cream.
Add sliced mushrooms or roasted red peppers for extra texture and taste.
If you prefer a gluten-free option, use gluten-free tortellini.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of milk if needed to loosen the sauce. This dish is best enjoyed fresh but can be frozen if necessary.

How to Serve

A close-up of a white plate filled with creamy tortellini pasta covered in a thick, light beige cheese sauce with small pieces of green herbs and pink bits mixed throughout; the pasta has a soft, rounded shape with some pieces folded over, and the top is sprinkled with grated white cheese, adding a crumbly texture. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, you can use frozen tortellini. Just increase the cooking time slightly and add a bit more liquid if the sauce becomes too thick.

Is this recipe suitable for vegans?

This recipe contains dairy products like cheese, sour cream, and milk, so it’s not vegan. However, you could substitute dairy-free alternatives to make it vegan-friendly.