spinach tomato tortellini

with parm
5 from 2 votes
Total Time: 20 minutes
Servings: 4


  • 1 jar marinara sauce 28 ounces
  • 1 cup heavy cream
  • 1 package tortellini 10 ounces
  • 5 cups baby spinach
  • 1 cup freshly shredded parmesan cheese divided


  • balsamic glaze drizzle for serving
  • 1 pound sweet italian sausage cooked and crumbled
  • fresh basil leaves torn


  • In a large 12-inch skillet, add 1 (28 oz. jar) marinara sauce and 1 cup heavy cream. Whisk to combine and bring to a simmer over medium-high heat.
  • Add 1 (10 oz.) package of cheese tortellini, stirring to combine. Cover and continue cooking for 7 minutes, stirring occasionally, or until tortellini has softened and the sauce is thick and creamy.
  • Turn off heat and stir in 5 cups baby spinach and ½ cup shredded Parmesan; toss to combine. Top with remaining shredded Parm before serving.
  • OPTIONAL: Cook and crumble 1 (lb.) sweet Italian sausage  in the same skillet before you begin cooking the tortellini. After cooking, set aside on a paper towel lined plate and continue cooking in the same skillet. Once the dish is complete, finish with a drizzle of balsamic vinegar or glaze and freshly torn basil leaves.


  • Serve with crusty bread and a simple green salad.


  • Protein: Add the cooked and crumbled sweet Italian sausage or swap the cheese tortellini for a meat filled option.
  • Heavy Cream: Swap heavy cream for additional marinara sauce.
  • Parmesan Cheese: Swap the shredded Parmesan for shredded mozzarella.


Calories: 940kcal | Carbohydrates: 41g | Protein: 40g | Fat: 70g | Saturated Fat: 32g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Cholesterol: 195mg | Sodium: 2358mg | Potassium: 1081mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5322IU | Vitamin C: 25mg | Calcium: 507mg | Iron: 6mg