Creamy Spinach Artichoke Tortellini

$- 12 oz fresh tortellini (cheese or spinach-filled) - 1 cup frozen spinach, thawed and drained - 1 cup marinated artichoke hearts, chopped - 1 cup cream cheese, softened - 1 cup heavy cream - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon crushed red pepper flakes (optional) - Salt and pepper to taste - 1 tablespoon olive oil To make my creamy spinach artichoke tortellini, I use fresh tortellini. You can choose either cheese or spinach-filled tortellini. Both options work well. The frozen spinach adds a nice green color and flavor. I always thaw and drain it first to avoid excess water. I love using marinated artichoke hearts. They add a robust taste and a touch of tanginess. For the creamy base, I use softened cream cheese. It melts smoothly and blends well with heavy cream. To bring out the flavors, I season with garlic and onion powder. The crushed red pepper flakes add a hint of heat, but it's optional. Salt and pepper help to balance the dish. Lastly, I use olive oil to cook the sauce. It adds richness and flavor to the mix. This combination of ingredients creates a delightful meal. Each bite bursts with flavor and creamy goodness. 1. Boiling salted water: Fill a large pot with water. Add a good amount of salt. Bring the water to a rolling boil. This helps flavor the tortellini. 2. Cooking tortellini until al dente: Add the tortellini to the boiling water. Cook according to the package instructions. I usually check for a firm bite, or “al dente.” Once ready, drain and set aside. 1. Heating olive oil: In a large skillet, pour in one tablespoon of olive oil. Heat it over medium heat until the oil shimmers. This helps to add flavor. 2. Melting cream cheese: Take one cup of softened cream cheese. Add it to the hot oil. Stir constantly until it melts and becomes smooth. 3. Incorporating heavy cream: Gradually pour in one cup of heavy cream. Whisk it in to mix well. Let this simmer for about 3-4 minutes. Stir often until it thickens slightly. 1. Adding spinach and artichokes: Stir in one cup of thawed, drained spinach and one cup of chopped marinated artichokes. Mix until evenly combined. 2. Stirring in Parmesan and seasonings: Add half a cup of grated Parmesan cheese, one teaspoon of garlic powder, one teaspoon of onion powder, and crushed red pepper flakes if you like heat. Mix well and season with salt and pepper to taste. 3. Folding in tortellini: Gently fold the cooked tortellini into the creamy sauce. Mix until every piece is well coated. Cook for an additional two minutes so everything is heated through. - Choosing the right tortellini: Use fresh tortellini for the best flavor. Cheese-filled adds richness, while spinach-filled gives a nice green touch. Choose what you love! - Tips for creamy texture: To keep the sauce creamy, always heat the cream cheese slowly. Whisk in heavy cream gradually for smoothness. Don’t rush this step! - Suggestions for additional spices: Add a pinch of nutmeg for warmth. A squeeze of lemon juice brightens the dish. You can also try adding Italian herbs like oregano or thyme. - Alternative garnishes: Instead of basil, you can use parsley or chives. For a crunchy touch, sprinkle toasted pine nuts or breadcrumbs on top. {{image_2}} You can choose between cheese and spinach-filled tortellini. Cheese tortellini gives a rich taste. Spinach-filled adds a nice green color and extra nutrients. Both options fit well in the creamy sauce. If you need gluten-free options, look for gluten-free tortellini. Many brands now offer this choice. It allows everyone to enjoy this dish without worry. Using fresh spinach instead of frozen spinach brightens the dish. Fresh spinach has a crisp texture and vibrant taste. Just wash it well and chop it before adding. You may need a bit more since it cooks down. You can also swap out the cheese. Try using ricotta for a lighter mix. Goat cheese can add a tangy flavor. Experimenting can lead to fun new tastes. To keep leftovers fresh, store them in an airtight container. This helps retain the creamy texture. Place the container in the fridge. Leftovers last for about 3 to 4 days. Always check for any signs of spoilage before you eat. If it smells off, it’s best to toss it. You can freeze cooked tortellini, but it’s best to cook it al dente first. After cooking, let it cool completely. Place it in a freezer-safe bag or container. For uncooked tortellini, freeze it on a baking sheet first. Once frozen, transfer it to a bag. When you’re ready to eat, thaw cooked tortellini overnight in the fridge. For uncooked tortellini, cook it straight from frozen. Add a few minutes to the cooking time. When reheating leftovers, use low heat on the stove. Stir it gently to avoid sticking. You can use Greek yogurt for a lighter version. It gives creaminess and tang. Another option is silken tofu blended until smooth. This works well for a dairy-free choice. Vegan cream cheese is also great if you want a similar texture. Each option changes the flavor a bit, but they all work well in this dish. Yes, you can make this dish vegan! Use plant-based cream cheese and heavy cream alternatives. Cashew cream or coconut cream can replace heavy cream. Choose pasta that is egg-free to keep it vegan. With these swaps, your creamy spinach artichoke tortellini will still taste great. Check the package for cooking time. Fresh tortellini usually cooks in about 2-4 minutes. It should be tender and float to the top when done. Taste one to see if it’s al dente. If it is, drain it and add to your creamy sauce. This way, it stays delicious! This blog post explored a creamy tortellini dish, highlighting key ingredients, cooking steps, and tips. You learned how to cook tortellini perfectly and make a rich sauce. Consider options for variations and storage to keep your dish fresh. Always experiment with flavors and ingredients for your ideal meal. Enjoy your cooking journey, and have fun making this creamy tortellini dish!$

Creamy Spinach Artichoke Tortellini

Indulge in this creamy spinach artichoke tortellini recipe that's bursting with flavor! Perfect for a cozy dinner, you'll love how easy it is to combine fresh tortellini with a rich sauce made from cream cheese, heavy cream, and marinated artichokes. Ready in just 25 minutes, it's a dish everyone will adore. Click to explore this delightful recipe and elevate your mealtime! #SpinachArtichoke #TortelliniRecipes #CreamyPasta #EasyDinnerIdeas

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Ingredients

12 oz fresh tortellini (cheese or spinach-filled)

1 cup frozen spinach, thawed and drained

1 cup marinated artichoke hearts, chopped

1 cup cream cheese, softened

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon crushed red pepper flakes (optional)

Salt and pepper to taste

1 tablespoon olive oil

Fresh basil for garnish (optional)

Instructions

Cook Tortellini: In a large pot, bring salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.

Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add the softened cream cheese, stirring constantly until melted and smooth.

Incorporate Cream: Gradually pour in the heavy cream, whisking to combine. Allow the mixture to simmer for about 3-4 minutes, stirring frequently until it thickens slightly.

Add Spinach and Artichokes: Stir in the thawed spinach, chopped artichokes, Parmesan cheese, garlic powder, onion powder, and crushed red pepper flakes (if using). Mix well and season with salt and pepper to taste.

Combine with Tortellini: Gently fold the cooked tortellini into the creamy sauce until well coated. Cook for an additional 2 minutes so everything is heated through.

Serve: Remove from heat and let sit for a minute. Garnish with fresh basil if desired and additional Parmesan cheese.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4