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With this Tuscan tortellini sauce you can turn any package of tortellini into a feast, and all that in only 20 minutes! What could be better than a rich cream sauce with sweet sun-dried tomatoes and tender spinach?
How about building on the Tuscan theme with fresh Panzanella Salad?
Looking for a quick, easy dinner that tastes like something truly spectacular? You’ve found it!
This simple Tuscan tortellini sauce is shockingly good, especially because it is so easy to make! It’s absolutely perfect as a mid-week meal when you just don’t have time to spend in the kitchen.
Tortellini recipes
A pack of tortellini from your local supermarket is a great option for a quick dinner, and definitely a go-to in my house. Using pre-made pastas like this provide a shortcut to a tasty meal, and can be adapted in all sorts of ways.
I’ve used tortellini in all sorts of ways, including a Chicken Meatball Soup. But my favourite is to make it with a simple cream sauce, as I did with this Creamy Tomato and Spinach Sauce.
But this luxurious cream sauce adds sweet sun-dried tomatoes to the tender spinach is my go-to recipe when looking for a satisfying meal without putting in a lot of effort. It can be made in only 20 minutes, and that’s including the time it takes for the water to boil!
Ingredients
This sauce really pops because of the sweet flavour of sun-dried tomatoes. I understand that sun-dried tomatoes are no longer trendy, but that’s because they were overused, not because they lost their fantastic taste!
I think it’s time to bring them back! They are just too good to ignore, and do so much to elevate creamy dishes like this with sweet, concentrated flavour.
They are especially good in this recipe because the cream and cheese could feel too heavy on their own. The tomatoes, wine and spinach cut through just enough to bring balance to the sauce.
The cheese and cream, though, are the backbone of this sauce. They add luxury to the dish, especially when infused with garlic and reduced white wine.
Recipe Tips and Notes
- I chose ricotta and spinach tortellini because it’s a family favourite, but this versatile sauce will work with almost any type. Choose whichever tortellini you love best!
- If you are wanting to keep this vegetarian, note that ricotta is traditionally made with vegetarian methods, but Parmesan and other hard cheeses may not be. Fortunately there are many great vegetarian options now on the market, just check the packaging to be sure.
- Start the sauce by sautéing garlic and sun-dried tomatoes. Because the sun-dried tomatoes are packed in oil, you can use some of this to infuse the sauce with even more flavour.
- Although this recipe can be made with most white wines, choosing a dry wine like riesling, sauvignon blanc or pinot gris is ideal. Vermouth is also an option. If wine is omitted, use vegetable stock instead.
- Avoid pre-grated Parmesan cheese as it tends to lose flavour quickly, so much more is needed to achieve the same taste.
- I’ve used spinach in this recipe, but kale or arugula/rocket will also work.
Serving suggestions
I’ve chosen spinach and ricotta tortellini, but pretty much any variety will work. Ravioli will also be a great choice. In fact, this sauce can be used with pretty much any pasta, stuffed or not!
Because it is a rich sauce, a perfect side dish will be something fresh and light. I would choose a simple side salad, with a warm Garlic Bread to soak up any leftover sauce.
Storage and leftovers
It’s best to eat stuffed pasta like tortellini when it is fresh and hot. If you do wind up with leftovers, you can keep them refrigerated for 4-5 days in an This is an affiliate link.airtight container.
Leftovers can be reheated in a microwave. Unfortunately it is likely that the pasta will become a bit soggy, although leftovers will still taste just as good.
More pasta sauce recipes
Tuscan Tortellini Sauce
Ingredients
- 500g/1lb tortellini, I used spinach and ricotta tortellini
- 2 cloves garlic
- 4-5 This is an affiliate link.sun-dried tomatoes, packed in oil; sliced
- 125ml/½ cup dry white wine
- 250ml/1 cup double/heavy cream
- 50g/½ cup grated Parmesan cheese
- Salt to taste
- 30g/1 cup fresh spinach
- 4-5 basil leaves, optional
Instructions
- Set the water boiling in a large pot.
- While waiting for the water to boil, start on the sauce. To a large deep pan add the minced garlic and sliced sun-dried tomatoes at the same time. The sun-dried tomatoes are coated in oil, so you don’t need to add any extra. Cook over low heat for about 30 seconds, then hit the pan with the white wine and allow it to simmer until reduced to nearly nothing, it will take about 3-5 minutes.
- Now that the water is boiled, add the tortellini and cook according to package instructions.
- Get back to the sauce. Once the wine is reduced, pour in the heavy cream and Parmesan cheese, stir until the cheese is incorporated into the sauce, taste and add salt if needed, then stir in fresh spinach and basil leaves and allow them to wilt in the sauce for no longer than 2-3 minutes.
- Now add the tortellini to the sauce. You can either drain it first or add directly from the pot using a slotted spoon. Toss to coat with the sauce and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
we all love this sauce, can you freeze it ?
Hi Sarah, I don’t recommend freezing cream based sauces. They tend to separate after defrosting.
amazing recipe, whole family loved it and zero leftovers. so simple but looked and tasted amazing, loving your recipes
I am so happy you and your whole family enjoyed it, John!