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Spinach Tortellini with sun-dried tomatoes and spinach in a gratin dish that sits on a metal tray.
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5 from 18 votes

Spinach Tortellini in Light Homemade Alfredo Sauce

Cheese spinach tortellini are mixed with a delicious homemade garlicky parmesan cheese sauce that's flavored with sun-dried tomatoes and baby spinach. 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Italian
Servings: 6 people
Calories: 391kcal


  • 9 oz. spinach tortellini
  • 1 tbsp unsalted butter
  • 2 clove garlic
  • 2 tbsp all-purpose flour
  • 1 cup heavy cream
  • 3/4 cup chicken broth separated
  • 1/2 tsp salt
  • 1/3 cup Parmesan cheese grated
  • 5 oz. baby spinach coarsely chopped
  • 7 oz. sun-dried tomatoes (jar)


  • Boil the spinach tortellini 2 minutes less than the package directions.
  • While the tortellini are cooking, start on the sauce. Over medium heat, melt the butter in a large skillet. Stir in the garlic and cook until fragrant. 
  • Whisk in the flour and keep stirring until it's absorbed and becomes pasty and smells nutty. 
  • Slowly whisk in the cream until it is smooth. Add 1/2 cup chicken broth and whisk until combined. 
  • Add the salt and Parmesan cheese. Allow it to simmer until thickened. About 2-3 minutes. If it seems too thick add another 1/4 cup chicken broth. 
  • Stir in the spinach and sun-dried tomatoes. Transfer the drained tortellini to the skillet and gently stir to coat the pasta with the sauce. Serve immediately.


Calories: 391kcal | Carbohydrates: 31g | Protein: 11g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 728mg | Potassium: 702mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3445IU | Vitamin C: 42.9mg | Calcium: 214mg | Iron: 2.5mg