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Spinach Artichoke Tortellini

Creamy Spinach Artichoke Tortellini for Cozy Nights

This Creamy Spinach Artichoke Tortellini blends tender tortellini, vibrant spinach, and tangy artichokes for a comforting family favorite.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: Italian
Calories: 540

Ingredients
  

For the Tortellini
  • 20 ounces cheese tortellini This is the heart of the dish, offering a delightful cheesy bite.
For the Veggies
  • 6 cups fresh spinach Brings vibrant color and nutrients; frozen spinach can work if fresh isn’t available.
  • 14 ounces artichoke hearts, chopped Adds a tangy kick; be sure to drain them well before use.
For the Sauce
  • 4 tablespoons salted butter A staple for creating that rich, creamy sauce. You can use unsalted butter if preferred.
  • ¼ cup flour Essential for thickening the sauce, creating that luscious texture. Gluten-free flour is a great alternative.
  • 1 teaspoon kosher salt Enhances the overall flavor; feel free to adjust based on your taste.
  • ¼ teaspoon pepper Provides a subtle hint of heat; modify to your liking.
  • 4 cloves minced garlic This aromatic gem infuses the dish with deep flavor; garlic powder (1 teaspoon) is a handy substitute.
  • 4 cups milk Forms the base of your creamy sauce; any dairy or plant-based milk can be used for a lighter version.
  • 1 cup shredded parmesan cheese Adds depth and richness; Pecorino cheese can be a nice swap.
  • 1 cup shredded mozzarella cheese Delivers that melty goodness, perfect for a cozy meal. Other melting cheeses like Monterey Jack can work just as well.

Equipment

  • Large Pot
  • Medium saucepan
  • Colander
  • Whisk

Method
 

Step-by-Step Instructions
  1. Begin by bringing a large pot of salted water to a rolling boil. Add 20 ounces of cheese tortellini and cook according to the package instructions, usually about 3–5 minutes until they float to the surface and are al dente. Once cooked, drain the tortellini in a colander and set aside.
  2. In a medium saucepan, melt 4 tablespoons of salted butter over medium-low heat. Add 4 cloves of minced garlic and sauté for about 1–2 minutes until fragrant but not browned.
  3. Sprinkle in ¼ cup of flour, 1 teaspoon of kosher salt, and ¼ teaspoon of pepper into the pan. Whisk continually for 3-5 minutes, allowing the mixture to bubble and turn a light golden color.
  4. Gradually pour in 4 cups of milk while whisking vigorously to prevent any lumps. Increase the heat to medium and keep stirring until the sauce thickens and begins to bubble, about 5-7 minutes.
  5. Remove the saucepan from the heat and stir in 1 cup of shredded parmesan and 1 cup of shredded mozzarella cheese. Mix until all the cheese is melted and incorporated.
  6. Gently fold in the cooked tortellini, 6 cups of fresh spinach, and the chopped artichoke hearts from a 14-ounce can. Stir until the spinach wilts and everything is well combined.
  7. Taste the dish and adjust seasoning with more salt and pepper if necessary. Once everything is warm and evenly mixed, serve hot in bowls, garnished with extra cheese if desired.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 70gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 2000IUVitamin C: 30mgCalcium: 600mgIron: 3mg

Notes

Tips for better results include stirring continuously after adding milk to prevent lumps, and ensuring spinach wilts but remains bright green for optimal flavor and nutrition.

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