Creamy, cheesy, and irresistibly comforting, this One-Pot Spinach Artichoke Tortellini is a delicious fusion of spinach-artichoke dip and tender cheese-filled tortellini.
With just one pot and a few simple ingredients, you can create a restaurant-quality meal perfect for busy weeknights or cozy dinners at home.
Let’s dig in….
Why You’ll Love This Recipe
- One-Pot Wonder: Minimal cleanup is required, making this recipe perfect for busy nights.
- Crowd-Pleaser: Combines the flavors of creamy spinach-artichoke dip with comforting pasta for a dish everyone will love.
- Quick and Easy: Ready in under 30 minutes, it’s a lifesaver for hectic schedules.
- Customizable: Swap in meat tortellini, add grilled chicken, or toss in extra veggies like mushrooms or sun-dried tomatoes for a unique twist.
Ingredients You’ll Need
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 jar (12 oz) marinated artichoke hearts, drained and chopped
- 3 cups fresh spinach, chopped
- 1 package (19 oz) refrigerated cheese tortellini
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon red pepper flakes (optional, for a slight kick)
- Salt and pepper to taste
- Fresh parsley, for garnish
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How to Make Spinach and Artichoke Tortellini
- Sauté the Aromatics:
Heat the olive oil in a large pot or deep skillet over medium heat. Add the minced garlic and cook for 1 minute, until fragrant. - Add the Artichokes and Spinach:
Stir in the chopped artichoke hearts and spinach. Cook for 2-3 minutes, until the spinach is wilted. - Cook the Tortellini:
Add the tortellini to the pot, followed by the chicken broth and heavy cream. Stir to combine and bring to a gentle boil. Reduce heat to low, cover, and simmer for 5-7 minutes, or until the tortellini is tender. - Make it Creamy:
Stir in the Parmesan and mozzarella cheese until melted and creamy. Add the red pepper flakes, if desired, and season with salt and pepper to taste. - Serve:
Remove from heat and garnish with fresh parsley. Serve immediately and enjoy the creamy, cheesy goodness!
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Treat yourself and your family to this creamy, dreamy One-Pot Spinach Artichoke Tortellini—comfort food done right!
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One Pot Spinach Artichoke Tortellini
Creamy, cheesy, and packed with flavor, One Pot Spinach Artichoke Tortellini is a dreamy blend of tender cheese tortellini, spinach, and artichokes in a rich, velvety sauce.
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 jar (12 oz) marinated artichoke hearts, drained and chopped
- 3 cups fresh spinach, chopped
- 1 package (19 oz) refrigerated cheese tortellini
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon red pepper flakes (optional, for a slight kick)
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or deep skillet over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
- Stir in the chopped artichoke hearts and spinach. Cook for 2-3 minutes, until the spinach is wilted.
- Add the tortellini to the pot, followed by the chicken broth and heavy cream. Stir to combine and bring to a gentle boil. Reduce heat to low, cover, and simmer for 5-7 minutes, or until the tortellini is tender.
- Stir in the Parmesan and mozzarella cheese until melted and creamy. Add the red pepper flakes, if desired, and season with salt and pepper to taste.
- Remove from heat and garnish with fresh parsley. Serve immediately and enjoy the creamy, cheesy goodness!
Notes
For a heartier meal, add cooked chicken, shrimp, or crumbled sausage. Stir in the cooked protein when you add the tortellini for a complete one-pot dinner.
A squeeze of lemon juice or a sprinkle of lemon zest at the end adds a refreshing brightness that complements the creamy sauce.
- Prep Time: 10
- Cook Time: 20
