Name: Cheese Tortellini with Pesto and Spinach Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: Italian
Ingredients: 20 ounces refrigerated cheese tortellini; 4 ounces baby spinach; ¾ cup basil pesto; salt, to taste; pepper, to taste; 1 ounce parmesan cheese, freshly grated

Jump to Recipe· 4.6 from 21 reviews

If you’re looking for a quick, comforting meal that tastes like you spent hours in the kitchen, then this Cheese Tortellini with Pesto and Spinach Recipe is about to become your new go-to. It’s cheesy, fresh, and packed with flavor—and the best part? It comes together in under 15 minutes, making it a lifesaver for those busy weeknights when you want something delicious without the fuss. Let me walk you through why this dish works so well and how you can easily make it your own.

🖤

Why This Recipe Works

Quick and Easy: You’ll have dinner ready faster than you can set the table, perfect for busy days.
Balanced Flavors: The creamy cheese tortellini pairs beautifully with vibrant basil pesto and fresh spinach for a fresh, rich bite.
Versatile Ingredients: You can easily swap pasta types or adjust pesto levels to suit what you have on hand without losing flavor.
Built for Leftovers: It reheats fantastically, so you won’t mind making extra for meal prep or next-day lunches.

Cheese Tortellini with Pesto and Spinach, quick pasta recipes, easy vegetarian dinner, healthy tortellini ideas, Italian pasta with pesto - This image shows a big metal bowl filled with cooked tortellini pasta mixed with bright green spinach leaves. The pasta is light yellow with a soft texture, and some pieces have dark green herb specks on them. The spinach looks fresh and slightly wilted, spread evenly throughout the pasta. There is a black spoon resting inside the bowl, ready to serve. The bowl sits on a white marbled surface, giving a clean and simple background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cheese Tortellini with Pesto and Spinach Recipe plays a starring role—simple, yet flavorful. The fresh spinach adds a lovely pop of color and nutrition without overpowering the cheesy tortellini, while the pesto ties everything together with that irresistible herby punch. Here are some shopping tips to keep things smooth in your kitchen.

Cheese Tortellini with Pesto and Spinach, quick pasta recipes, easy vegetarian dinner, healthy tortellini ideas, Italian pasta with pesto - Flat lay of fresh cheese tortellini pasta arranged next to a small pile of vibrant baby spinach leaves, a small white ceramic bowl filled with bright green basil pesto sauce, a small white bowl holding freshly grated pale yellow parmesan cheese shavings, a small white bowl containing coarse salt, and a few whole uncracked brown peppercorns scattered symmetrically on a clean white ceramic plate, all ingredients fresh and natural, 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

Cheese Tortellini: I prefer refrigerated tortellini for the best texture, but frozen or dried work well too if that’s what’s in your pantry.
Baby Spinach: Fresh baby spinach wilts quickly and gives just the right amount of green goodness without needing extra chopping.
Basil Pesto: Go for a quality store-bought pesto if you’re short on time, or homemade if you want that fresh, garlicky aroma; pesto saltiness varies, so always taste before seasoning.
Salt and Pepper: Add these sparingly since pesto can already be salty; adjust to your taste after stirring everything together.
Parmesan Cheese: Freshly grated parmesan melts like a dream and adds that classic nutty finish—grated pre-packaged cheese often lacks that creaminess.

📝

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.

Make It Your Way

I love this Cheese Tortellini with Pesto and Spinach Recipe because it’s incredibly flexible. Sometimes, I toss in extra garlic or a pinch of red pepper flakes when I’m craving a little kick. Feel free to make it your own and experiment!

Variation: When the seasons change, swap spinach for fresh baby kale or arugula for a bit more bite; I’ve found both add their own unique layer of flavor.
Protein Boost: For an easy way to add protein, stir in some cooked chicken or crispy pancetta—both complement the pesto beautifully.
Dairy-Free Option: Use vegan cheese tortellini and a dairy-free pesto to keep all the flavor without the dairy, perfect for friends with dietary needs.

Step-by-Step: How I Make Cheese Tortellini with Pesto and Spinach Recipe

Step 1: Boil and Wilt

Start by bringing a large pot of salted water to a rolling boil—this ensures your tortellini cooks evenly and flavors the pasta from the inside out. Add the refrigerated cheese tortellini and cook following the package directions, aiming for al dente. About 30 seconds before the pasta is done, toss in the baby spinach. Stir gently so it wilts perfectly in just seconds without losing that vibrant green color.

Step 2: Drain and Dress

Once your tortellini and spinach are ready, drain them using a colander but don’t rinse—the starches help the pesto stick like magic. Return everything to the pot, then add your basil pesto. Toss gently but thoroughly to make sure every tortellini gets that herby coat. Don’t forget to taste at this stage. Since pesto can vary wildly in saltiness, adjust with salt and pepper if needed.

Step 3: Serve and Savor

Scoop the pesto-coated tortellini into bowls, then lavish each serving with freshly grated parmesan cheese. It melts just slightly from the warm pasta, giving you that irresistible cheesy finish. Serve immediately and enjoy that cozy, fresh flavor combo!

💡

Tips from My Kitchen

Don’t Overcook the Spinach: Adding spinach in the last 30 seconds keeps it tender but bright green—no mushy greens here.
Taste Before Salting: Because pesto can be salty, I always toss and taste first so I don’t oversalt the dish.
Use Freshly Grated Cheese: It melts beautifully and adds creaminess that pre-grated cheese just can’t match.
Stir Gently but Thoroughly: You want every tortellini coated with pesto without tearing the pasta, so take your time tossing.

How to Serve Cheese Tortellini with Pesto and Spinach Recipe

Cheese Tortellini with Pesto and Spinach, quick pasta recipes, easy vegetarian dinner, healthy tortellini ideas, Italian pasta with pesto - A white bowl filled with three layers of tortellini pasta that is light yellow, mixed with dark green spinach leaves, and coated in a creamy sauce with flecks of black pepper and herbs. On top, there is a light sprinkle of grated white cheese finely covering some pasta and spinach. The bowl sits on a white marbled surface with a beige and red cloth folded beside it, and a wooden spoon rests nearby, all softly lit in natural light. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

My favorite garnish is an extra sprinkle of parmesan with a few fresh basil leaves torn on top. The basil adds bright color and aroma, and just a little crunch from toasted pine nuts is a lovely touch if you want some texture contrast.

Side Dishes

I like pairing this recipe with a crisp green salad dressed simply with lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette is also wonderful for soaking up any leftover pesto sauce clinging to the plate.

Creative Ways to Present

For a touch of elegance, I’ve served this tortellini in shallow bowls with a drizzle of extra virgin olive oil and a few edible flowers on top for a crowd-pleasing dinner party. It always gets compliments and feels fancy without extra work.

Make Ahead and Storage

Storing Leftovers

Leftover Cheese Tortellini with Pesto and Spinach keeps well in an airtight container in the fridge for up to 3 days. I find the flavors even develop a little more after a day, making for a delicious lunch.

Freezing

While you can freeze tortellini dishes, I usually freeze plain cooked tortellini separately and prepare the pesto and spinach fresh to preserve flavor. If you do freeze the full dish, consider adding a splash of water when reheating to keep it saucy and prevent dryness.

Reheating

The best way I’ve found to reheat leftovers is in a skillet over medium heat with a tiny drizzle of olive oil or a splash of water to loosen things up. Microwave works fine too, but watch for overcooking to keep tortellini tender.

FAQs

Can I use frozen tortellini for this Cheese Tortellini with Pesto and Spinach Recipe?

Absolutely! Frozen tortellini works perfectly; just add a minute or two to the cooking time as directed on the package. Remember to add spinach at the very end to wilt it quickly.
Do I have to use fresh parmesan cheese?

Freshly grated parmesan cheese is strongly recommended because it melts smoothly and adds a creamy texture. Pre-grated parmesan often contains additives that prevent melting and can feel gritty rather than rich.
Can I make this recipe vegan?

You can! Use vegan cheese tortellini or a plant-based ravioli and swap the parmesan for nutritional yeast or vegan parmesan alternatives. Just make sure your pesto is dairy-free or make your own with nutritional yeast instead of cheese.
Is it necessary to salt the pasta water?

Salting the pasta water is important because it seasons the tortellini from within. Use about a tablespoon of salt for a large pot of water. This helps enhance the overall flavor of the dish.

Final Thoughts

This Cheese Tortellini with Pesto and Spinach Recipe is one of those dishes I’m always excited to make and share because it feels both simple and special. It’s taken me exactly 13 minutes—sometimes even less—to wow my family and friends with a meal that’s bursting with flavor and comfort. I promise you’ll enjoy how effortless it is to whip up a delicious dinner that looks gorgeous on the table. So go ahead, try it tonight—you’ll be glad you did!