Creamy Tortellini Florentine

Angela (Grammy) Derby


This side dish was so easy to make, and reminded me of an Italian restaurant-style tortellini dish. Not only is it easy, it's quick, too, only 20 minutes from start to finish! This is also one of those dishes you can "play" with, by adding peppers, garlic, crushed red pepper, oregano, basil, garlic...and on and on! Add the spices and herbs your families love! You'll want to serve this with a beautiful salad, fresh bread, your choice of meat and there you'll have a wonderful dinner. We did!

☆☆☆☆☆ 0 votes
Stove Top


1 (20oz) pkg
of refrigerated cheese tortellini
1 c
half & half
4 oz
cream cheese, cubed
1/3` c
grated parmesan cheese
1/4 tsp
black pepper
1 (6oz) pkg
baby spinach leaves
1 (14oz) can(s)
diced tomatoes, lightly drained


1Cook pasta as directed on package. Drain when cooked.
2While that's cooking, pour milk into a large skillet and add cubed cream cheese. Cook on medium heat, stirring occasionally, for 5 minutes or until cream cheese is melted and mixture has no lumps.
3Stir in parmesan cheese and pepper. Add spinach; mix well letting spinach wilt a bit. This only takes a minute or two.
4Add drained pasta and mix lightly. Gently fold in diced tomatoes to heat through.
5Pour into serving bowl and top with another sprinkling of parmesan, if desired.

About Creamy Tortellini Florentine

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian