Go Back
- 12 oz cheese tortellini (fresh or frozen) - 2 cups fresh spinach, roughly chopped - 1 can (14 oz) artichoke hearts, drained and coarsely chopped - 1 cup cherry tomatoes, halved - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - ½ cup grated Parmesan cheese - 1 cup vegetable broth - 1 cup heavy cream - ½ teaspoon crushed red pepper flakes (optional) - Salt and freshly ground pepper to taste In this dish, each ingredient plays a key role. The cheese tortellini is soft and comforting. Fresh spinach adds a pop of color and nutrients. Artichoke hearts bring a unique flavor that pairs well with the tortellini. Cherry tomatoes add sweetness and freshness. I love using onion and garlic for a great base. They build a savory aroma that makes your kitchen smell amazing. Olive oil ties everything together, adding richness. Finally, the Parmesan cheese melts in, creating a creamy texture that envelopes the pasta. For the liquids, vegetable broth gives depth. Heavy cream makes the dish smooth and rich. You can add crushed red pepper flakes for a little heat, but it’s optional. Seasoning with salt and pepper helps balance all the flavors. These ingredients come together in one pot. It’s easy, quick, and absolutely delicious. - Heat 2 tablespoons of olive oil in a large skillet over medium heat. - Add 1 small finely chopped onion. Sauté for about 3-4 minutes. - When the onion is soft and fragrant, add 2 minced cloves of garlic. Cook for 1 minute. - Next, stir in 1 can of coarsely chopped artichoke hearts and 1 cup of halved cherry tomatoes. - If you like heat, add ½ teaspoon of crushed red pepper flakes. Sauté for 2-3 minutes until the tomatoes soften. - Carefully pour in 1 cup of vegetable broth and 1 cup of heavy cream. Stir well. - Bring the mixture to a gentle simmer. Let it bubble lightly for a few minutes. - Add 12 oz of cheese tortellini to the skillet. Cook for 3-5 minutes or until tender. - Once the tortellini is cooked, fold in 2 cups of roughly chopped fresh spinach. - Stir gently until the spinach wilts, about 1-2 minutes. - Remove the skillet from the heat and stir in ½ cup of grated Parmesan cheese. - Season with salt and freshly ground pepper to taste. Adjust as desired. - Cook tortellini until it is al dente. This gives a nice bite and texture. - Adjust the liquid for the creaminess you like. More cream makes it richer. - Store any leftovers in an airtight container to keep them fresh. - Reheat gently on the stove. This keeps the tortellini from getting mushy. - For a great look, serve straight from the skillet. - Garnish with extra Parmesan and fresh spinach leaves for color. - Pair with crusty bread or a fresh salad for a complete meal. {{image_4}} You can switch up the pasta type in this dish. Try using whole wheat or gluten-free tortellini. This change will give you a different taste and texture. You can also add other vegetables. Zucchini and bell peppers work great in this skillet. They add color and flavor. Chopped mushrooms or broccoli can also enhance your meal. For those needing gluten-free options, use gluten-free tortellini. This small switch keeps the dish tasty while meeting dietary needs. If you want vegan alternatives, substitute the heavy cream with coconut milk. Also, replace the cheese with nutritional yeast for a cheesy flavor without dairy. Adding fresh herbs can boost the taste. Try basil or thyme for a fragrant touch. You can also introduce proteins like cooked chicken or shrimp. They will make this dish heartier and more filling. Just add them after sautéing the vegetables for a delicious twist. To keep your One-Pot Spinach Artichoke Tortellini Skillet fresh, place it in an airtight container. Make sure the dish cools down before sealing it. This helps maintain the best flavor and texture. If stored properly, leftovers will last for 3 to 4 days in the fridge. You can freeze your leftovers for longer storage. First, let the dish cool completely. Then, transfer it to a freezer-safe container or bag. Label it with the date. This dish freezes well for up to 2 months. When you're ready to enjoy it again, thaw it in the fridge overnight. Reheat gently on the stove over low heat, adding a splash of broth or cream if needed. Always check for signs of spoilage before eating leftovers. If the dish has an off smell, changes in color, or mold, it is best to discard it. A change in texture can also indicate spoilage. When in doubt, it’s safer to throw it out. Cooking time for tortellini varies. Fresh tortellini cooks in about 3-5 minutes. Frozen tortellini takes around 5-7 minutes. Always follow package directions for best results. Yes, you can use lighter options. Half-and-half works well for a creamy texture. You can also try milk for a lighter dish, but it will be less rich. Coconut milk adds a unique flavor too. Yes, you can prep this dish ahead of time. Cook the tortellini and sauce separately. Store them in the fridge. Reheat gently on the stove before serving. This keeps the flavors fresh. This blog covers a delicious tortellini dish with fresh spinach and artichokes. You learned about key ingredients like cheese tortellini, garlic, and vegetable broth. I shared simple steps to prepare and cook the dish, plus helpful tips for storing leftovers. You can customize with substitutions or dietary options. Remember, cooking should be fun and flexible! Enjoy making this meal that’s sure to please everyone. Keep experimenting and find what works best for you. Your kitchen can become a place of creativity and flavor.

One-Pot Spinach Artichoke Tortellini Skillet

Create a delicious and easy meal with this One-Pot Spinach Artichoke Tortellini Skillet recipe! You'll love how simple it is to combine fresh ingredients like tortellini, spinach, artichokes, and cherry tomatoes into a creamy, flavorful dish. Perfect for a weeknight dinner or a cozy gathering, this recipe takes just 20 minutes to prepare. Click through to discover how to whip up this tasty skillet dish today!
Print Recipe Pin Recipe

Ingredients
  

12 oz cheese tortellini (fresh or frozen)

2 cups fresh spinach, roughly chopped

1 can (14 oz) artichoke hearts, drained and coarsely chopped

1 cup cherry tomatoes, halved

1 small onion, finely chopped

2 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream

½ cup grated Parmesan cheese

½ teaspoon crushed red pepper flakes (optional)

Salt and freshly ground pepper to taste

2 tablespoons olive oil

Instructions
 

In a large skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 3-4 minutes, or until the onion turns translucent and fragrant.

    Add the minced garlic to the skillet and continue cooking for an additional minute, stirring frequently to prevent burning.

      Incorporate the coarsely chopped artichoke hearts and halved cherry tomatoes into the skillet. If you enjoy a little heat, sprinkle in the crushed red pepper flakes. Sauté these ingredients for 2-3 minutes, allowing the tomatoes to soften slightly.

        Carefully pour in the vegetable broth and heavy cream. Stir well to combine all the flavors, then bring the mixture to a gentle simmer, allowing it to bubble slightly.

          Add the cheese tortellini to the simmering skillet. Cook according to the package instructions, usually around 3-5 minutes, or until the pasta is tender and fully heated through.

            Once the tortellini is perfectly cooked, gently fold in the roughly chopped fresh spinach. Allow the spinach to wilt for approximately 1-2 minutes, stirring occasionally.

              Remove the skillet from the heat. Stir in the grated Parmesan cheese until it melts completely and blends smoothly into the dish. Season with salt and freshly ground pepper to taste, adjusting as desired.

                Prep Time, Total Time, Servings: 10 min | 20 min | 4 servings

                  - Presentation Tips: For a rustic and inviting appearance, serve the dish directly from the skillet. Garnish with an extra sprinkle of grated Parmesan and lay a few fresh spinach leaves on top for an added touch of color.