Name: Creamy Spinach Artichoke Tortellini Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 10 oz fresh or frozen spinach; 1 small yellow onion, grated; 4 cloves garlic, minced (1 1/2 Tbsp); 1 (14 oz) can artichoke heart quarters, chopped; 3 Tbsp chopped fresh parsley (optional); 15 oz refrigerated 3 cheese tortellini; 2 1/2 Tbsp butter; 2 cups milk; 8 oz Neufchatel cheese (aka light cream cheese), diced into small cubes; 1 cup finely shredded parmesan cheese (3.2 oz); 2 Tbsp flour; Salt and freshly ground black pepper, to taste; 1/2 cup reserved pasta water

If you’re craving comfort food with a bit of a green, healthy twist, this Creamy Spinach Artichoke Tortellini Recipe is about to become your new favorite weeknight go-to. I absolutely love how this dish combines velvety cheese sauce with tender tortellini, earthy spinach, and tangy artichokes—it’s total indulgence without the guilt. Keep reading because I’m sharing all my tips so you’ll nail it perfectly every time, even if you don’t consider yourself a fancy cook!

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Why You’ll Love This Recipe

Comfort in Every Bite: The rich, creamy sauce hugs each tortellini, making this feel like a warm hug on a plate.
Balanced Flavors: Spinach and artichoke add freshness and tang that keep things from feeling heavy.
Easy to Make: This recipe uses simple ingredients and straightforward steps—perfect even on busy nights.
Family Approved: I’ve served this at dinners and trust me, everyone asks for seconds!

A black plate holds a meal with two main parts: on the left, a grilled piece of chicken with light brown grill marks and sprinkled with green herbs; on the right, a creamy pasta with small ring-shaped pieces covered in white sauce mixed with green spinach leaves and red chili flakes. Fresh green parsley leaves garnish the top edge near the chicken. A silver fork rests on the right edge of the plate, and a piece of sliced white bread is placed behind the plate, all set on a white marbled surface with a deep red cloth nearby. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Spinach Artichoke Tortellini, spinach tortellini with artichoke, easy creamy cheese tortellini, healthy comfort food recipes, quick dinner ideas

Ingredients You’ll Need

Each ingredient in this Creamy Spinach Artichoke Tortellini Recipe plays a role in delivering rich flavor and creamy texture. Shopping for fresh spinach and good-quality cheeses really makes a difference here, so I recommend grabbing them fresh if you can.

Flat lay of fresh green spinach leaves, a small pile of refrigerated three cheese tortellini, a few cubes of pale Neufchatel cheese, a small mound of finely shredded parmesan cheese, a small yellow onion whole and unpeeled, four whole garlic cloves with skins intact, a small pat of butter, a small white ceramic bowl of milk, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl with chopped artichoke heart quarters, a small bunch of fresh parsley sprigs, two whole brown eggs neatly placed nearby, all arranged symmetrically on simple white ceramic plates and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Spinach Artichoke Tortellini, spinach tortellini with artichoke, easy creamy cheese tortellini, healthy comfort food recipes, quick dinner ideas

Spinach: Fresh works best for vibrant flavor and texture, but frozen is a great shortcut too—just be sure to drain well.
Refrigerated 3 cheese tortellini: Using fresh refrigerated tortellini results in a tender pasta that absorbs the sauce beautifully.
Butter: This adds richness and helps sauté the onions to perfect softness.
Yellow onion: Grated onions melt right into the sauce, creating a subtle sweetness without chunks.
Garlic: Fresh minced garlic packs essential depth and aroma.
Flour: It’s the secret to thickening that luscious sauce.
Milk: Whole milk gives the creamiest texture; you can try 2% if needed but avoid skim.
Neufchatel cheese: A lighter cream cheese alternative that melts smoothly adding tang and creaminess without heaviness.
Parmesan cheese: Provides sharp, nutty flavor—don’t skip the real thing here.
Artichoke hearts: Canned are perfectly fine—just chop them to bite-size pieces for easy eating.
Fresh parsley: Optional, but it brightens the whole dish with fresh herbal notes.
Reserved pasta water: This little trick helps loosen the sauce to just the right consistency.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Creamy Spinach Artichoke Tortellini Recipe is how adaptable it is. I often tweak it depending on what’s in my fridge or what we’re craving that day. Feel free to get creative and make this your own!

Add protein: When I want to make it heartier, I toss in cooked grilled chicken or crispy bacon—it takes the dish to a whole new level.
Dairy-free twist: Use plant-based milk and vegan cream cheese to accommodate dietary needs without losing creaminess.
Veggie swap: Swap spinach with kale or use roasted red peppers instead of artichokes to mix up the flavor profile.
Spicy kick: I sometimes add a pinch of red pepper flakes to the sauce for a subtle heat that wakes up the palate.

How to Make Creamy Spinach Artichoke Tortellini Recipe

Step 1: Prep the Spinach

Start by roughly chopping fresh spinach—don’t worry about being perfect here. I like to cook it gently in a splash of water right in the pasta pot, stirring over medium-low heat until it wilts. Transfer it to paper towels to squeeze out excess moisture. If you’re using frozen spinach, just thaw and drain it really well to avoid adding watery sauce later.

Step 2: Cook the Tortellini

While the spinach cooks, boil your tortellini according to the package instructions. Here’s a pro tip: reserve about half a cup of the pasta water before draining—it’s a game changer for adjusting the sauce consistency later on.

Step 3: Build the Sauce Base

Melt butter in a large skillet over medium-high heat, then add the grated onion along with any juices—this little step adds sweetness and depth. After about 4 minutes, toss in minced garlic and sauté for another 30 seconds until fragrant. Sprinkle in the flour and cook, stirring constantly for a minute—that’s your roux which thickens the sauce beautifully.

Step 4: Make It Creamy

Slowly whisk in milk while stirring nonstop so lumps don’t form. Season lightly with salt and pepper—remember parmesan is salty, so hold back. Bring the sauce to a light boil, then reduce the heat and add diced Neufchatel cheese along with shredded parmesan. Stir frequently and patiently—this can take a few minutes for the cheeses to melt completely. Don’t fret if the sauce looks a bit lumpy at first; it smooths out as the cheese fully melts.

Step 5: Combine Everything

Stir in the cooked spinach and chopped artichoke hearts, warming them through for a minute or two. Add the drained tortellini and fresh parsley, tossing gently to coat everything evenly.

Step 6: Adjust and Serve

Mix in a few tablespoons of reserved pasta water at a time until you reach your desired sauce thickness—I usually use about a quarter cup. The sauce thickens as it cools, so it’s better to start thinner. Serve immediately for that ultimate creamy, dreamy finish.

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Pro Tips for Making Creamy Spinach Artichoke Tortellini Recipe

Don’t Rush the Cheese Melting: I’ve learned that low and slow melting prevents grease separation so your sauce stays silky smooth.
Squeeze Your Spinach Well: Excess moisture can water down your sauce. Paper towels or a clean dishcloth work wonders here.
Use Reserved Pasta Water: It’s magic for adjusting sauce consistency and helping it cling perfectly to the pasta.
Season Lightly and Taste Often: Parmesan adds saltiness, so it’s better to add salt last to avoid over-seasoning.

How to Serve Creamy Spinach Artichoke Tortellini Recipe

This close-up image shows a creamy dish with several layers: folded pasta pieces that are light yellow and soft, covered with a thick, white sauce that looks smooth and rich. The pasta is mixed with dark green spinach leaves scattered evenly throughout. Small red chili flakes and black pepper specks are sprinkled on top, adding a touch of red and black contrast. The dish is shown in a black pan, resting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Spinach Artichoke Tortellini, spinach tortellini with artichoke, easy creamy cheese tortellini, healthy comfort food recipes, quick dinner ideas

Garnishes

I like to sprinkle over a little extra parmesan and freshly cracked black pepper just before serving. Sometimes a bite of lemon zest or a few red pepper flakes add just the right zing. Fresh parsley or basil leaves brighten it up visually and flavor-wise too.

Side Dishes

This creamy dish pairs beautifully with a crisp green salad dressed lightly with vinaigrette, or some roasted veggies like asparagus or cherry tomatoes to add freshness. For easy weeknight comfort, garlic bread or a warm rustic loaf never disappoints.

Creative Ways to Present

Whenever I’m serving this to guests, I love plating it in shallow bowls, drizzling a little extra olive oil on top, and adding a sprig of fresh herb for a restaurant-worthy look. For a cozy dinner party, this also makes a great stuffing for bell peppers or a baked pasta casserole topped with golden breadcrumbs.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and it keeps well for 2-3 days. The sauce thickens quite a bit in the fridge, so be ready to add a splash of milk or reserved pasta water when reheating.

Freezing

I’ve frozen this dish successfully—but be mindful that the creamy sauce can separate a bit upon thawing. To fix this, thaw overnight in the fridge and reheat gently, stirring constantly while adding liquid to bring it back together.

Reheating

Reheat on the stovetop over low heat to maintain that creamy texture. Microwave works fine too—just heat in short bursts, stirring in between and adding a splash of milk or pasta water as needed.

FAQs

Can I use frozen spinach in this recipe?

Absolutely! If you’re using frozen spinach, just be sure to fully thaw and squeeze out any excess moisture before adding it to the sauce. This prevents your sauce from becoming watery and keeps the flavors concentrated.
Is Neufchatel cheese the same as cream cheese?

They’re very similar, but Neufchatel is typically lower in fat and has a slightly tangier profile. It melts beautifully in this recipe, giving the sauce creaminess without being too heavy. If you can’t find it, regular cream cheese works too!
Can I make this recipe vegan or dairy-free?

Yes! Try swapping the milk for unsweetened plant-based milk, use dairy-free cream cheese alternatives, and nutritional yeast in place of parmesan. The texture will be slightly different, but you’ll still get a delicious creamy and savory result.
How do I store leftovers to keep the sauce creamy?

Store leftovers tightly covered in the fridge and add a little milk or reserved pasta water when reheating to bring back that creamy consistency. Avoid freezing if you want to maintain the best texture, but if you do freeze, thaw slowly and reheat gently.

Final Thoughts

This Creamy Spinach Artichoke Tortellini Recipe feels like a little bit of homemade magic, especially on those days when you want something hearty but still fresh and light. I used to shy away from complex sauces, but this one broke down all my fears with simple steps and such rewarding results. Trust me, once you make it, you’ll want to come back to it again and again. So grab your skillet and tortellini—let’s make this comfort food dream come true!