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- 12 oz fresh tortellini (cheese or spinach-filled) - 1 cup frozen spinach (thawed and drained) - 1 cup marinated artichoke hearts (chopped) - 1 cup cream cheese (softened) - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon crushed red pepper flakes (optional) - Salt and pepper to taste - 1 tablespoon olive oil - Fresh basil leaves (for garnish, optional) Fresh tortellini brings a delightful texture. You can use cheese-filled for rich flavor or spinach-filled for a vibrant twist. Frozen spinach is a great time-saver. Make sure to drain it well. Marinated artichokes add tang and depth. Cream cheese and heavy cream create the rich, creamy base. Parmesan cheese enhances the umami flavor. If you cannot find fresh tortellini, use dried tortellini. Just cook it longer. For a lighter touch, swap heavy cream with half-and-half. You can use Greek yogurt instead of cream cheese for a tangy flavor. Fresh spinach can replace frozen if you prefer. If you want a different taste, try sun-dried tomatoes instead of artichokes. To start, fill a large pot with water and add salt. Bring the water to a boil. Carefully add the tortellini once the water bubbles. Cook the tortellini for about 3-5 minutes, or until they are tender yet firm. Drain the tortellini in a colander and set it aside. While the tortellini cooks, heat a large skillet over medium heat. Add one tablespoon of olive oil to the skillet. Once the oil is hot, add the softened cream cheese. Stir the cream cheese with a wooden spoon until it melts and becomes smooth. This takes just a few minutes. Next, gradually pour in the heavy cream. Whisk the mixture while you pour to keep it smooth. Let the sauce simmer for 3-4 minutes. Stir often to help it thicken. After the sauce thickens, add the thawed spinach, chopped artichokes, and grated Parmesan cheese. Mix in the garlic powder, onion powder, and crushed red pepper flakes if you want some heat. Stir everything together until well combined. Now, taste the sauce. Adjust the flavor with salt and pepper as needed. Then, gently fold the cooked tortellini into the creamy sauce. Ensure each piece gets coated well. Let it cook for about 2 more minutes to heat everything through. Once done, remove the skillet from heat. Plate the creamy tortellini and garnish with fresh basil leaves and extra Parmesan cheese if you like. Enjoy your delicious meal! To get that dreamy, creamy texture, follow these steps: - Use softened cream cheese. This helps it blend smoothly. - Whisk in the heavy cream slowly. This prevents lumps. - Let the sauce simmer gently. This thickens it just right. You want to keep stirring while it simmers. This keeps the sauce smooth. If you find it too thick, add a splash of pasta water. This will help loosen it up without losing flavor. If you like a little heat, add crushed red pepper flakes. Start with a small pinch. You can always add more if you want. - Taste as you go. This is key to finding your perfect balance. - If you want it milder, leave out the red pepper flakes. - You can also add a pinch of black pepper for a subtle kick. Experiment with spices. This recipe is fun to make your own. You can easily make this dish ahead of time. Here’s how: - Cook the tortellini as instructed. - Prepare the sauce but don’t mix them yet. - Store the sauce separately in the fridge. When you’re ready to eat, reheat the sauce gently. Then, mix in the tortellini. This keeps everything fresh. You can also freeze the sauce for up to a month. Just thaw it overnight in the fridge before you reheat. {{image_4}} If you want a vegetarian twist, you can keep it simple. Use cheese-filled tortellini. You can also add more veggies. Try mushrooms, bell peppers, or zucchini. This will make the dish even more colorful and tasty. You can also swap cream cheese for a vegan version. This keeps all the creaminess while being plant-based. For extra protein, add chicken or shrimp. If you choose chicken, cook it in the skillet first. Season it well with salt and pepper. Then add the sauce. For shrimp, cook them quickly until pink. Add them just before combining with the tortellini. Both options will make the dish heartier and more filling. If you need a gluten-free option, use gluten-free tortellini. Many brands offer great choices that taste just as good. You can also make your own tortellini using gluten-free flour. Just follow a simple pasta recipe. This way, everyone can enjoy this creamy dish without worry. After making Creamy Spinach Artichoke Tortellini, let it cool. Place any leftovers in an airtight container. This keeps the dish fresh and tasty. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a good option. To reheat, use a skillet for the best results. Add a splash of cream or water to keep it creamy. Heat it on low, stirring gently until it warms through. You can also use the microwave. Just cover the dish and heat it in short bursts, stirring in between. Make sure it’s hot all the way through. If you want to freeze it, place the cooled tortellini in a freezer-safe container. Leave some space at the top, as it may expand. Seal the container tightly. You can freeze it for about three months. When ready to eat, thaw it overnight in the fridge, then reheat as mentioned above. This keeps your meal simple and delicious anytime. Yes, you can use dried tortellini. Just make sure to cook it longer. Follow the package directions for timing. Dried tortellini often needs more water, too. The taste will still be good, but fresh has a softer texture. To lighten this dish, swap heavy cream for half-and-half or milk. Use low-fat cream cheese instead of regular. You can also reduce the amount of cheese. Adding more spinach can boost nutrition without too many calories. This dish pairs well with a fresh salad. A simple Caesar or mixed greens works great. You could also serve garlic bread on the side. For a heartier meal, grilled chicken or shrimp adds protein. A light white wine complements the flavors nicely, too. We covered the key ingredients needed for a creamy spinach artichoke tortellini. You learned important cooking steps to create a rich sauce and combine it with tortellini. I shared tips to ensure the dish turns out creamy and flavorful. Different variations and storage advice add flexibility to your meal prep. Now, you have the tools to impress anyone with this dish. Try it out, make it your own, and enjoy!

Creamy Spinach Artichoke Tortellini

Indulge in a comforting bowl of creamy spinach artichoke tortellini that’s perfect for any occasion! This delicious and easy recipe blends tender tortellini with a rich creamy sauce, spinach, and marinated artichokes for a delightful flavor experience. Ready in just 25 minutes, it's a quick meal that will impress your family and friends. Click through to explore the full recipe and elevate your dinner tonight! #SpinachArtichoke #PastaRecipes #Tortellini #DinnerIdeas
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Ingredients
  

12 oz fresh tortellini (choose either cheese or spinach-filled)

1 cup frozen spinach (thawed and thoroughly drained)

1 cup marinated artichoke hearts (chopped into bite-sized pieces)

1 cup cream cheese (softened to room temperature)

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon crushed red pepper flakes (optional for a hint of spice)

Salt and pepper to taste

1 tablespoon olive oil

Fresh basil leaves (for garnish, optional)

Instructions
 

Cook the Tortellini: Begin by filling a large pot with water and adding a generous amount of salt. Bring the water to a rolling boil, then carefully add the tortellini. Cook according to the package instructions, typically about 3-5 minutes, or until the tortellini is tender yet firm to the bite (al dente). Once done, drain the tortellini in a colander and set aside.

    Prepare the Sauce: While the tortellini is cooking, heat a large skillet over medium heat and add the olive oil. Once hot, add the softened cream cheese to the skillet. Stir it continuously with a wooden spoon or silicone spatula until it melts and transforms into a smooth, creamy consistency.

      Incorporate the Cream: Gradually pour the heavy cream into the melted cream cheese mixture, whisking continuously to ensure a uniform blend. Allow the sauce to simmer gently for about 3-4 minutes. Stir frequently during this time, enabling the sauce to thicken slightly.

        Add the Vegetables: Once the sauce has thickened, add the thawed and drained spinach, chopped artichokes, grated Parmesan cheese, garlic powder, onion powder, and crushed red pepper flakes (if using). Stir everything together until well combined. Taste the sauce and adjust seasoning with salt and pepper according to your preference.

          Combine with Tortellini: Carefully fold the cooked tortellini into the creamy sauce, making sure each piece is thoroughly coated. Allow it to cook for an additional 2 minutes, ensuring that the tortellini and sauce are heated evenly throughout.

            Serve: Remove the skillet from heat and let the tortellini sit for a minute to settle. To serve, plate the creamy tortellini in generous portions. Garnish with fresh basil leaves and a sprinkle of extra Parmesan cheese for an elegant touch.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4