Tuscan Tortellini Skillet

If you need another reason to keep that cast iron skillet out on the stovetop, let this five-ingredient dinner be it. The cheese tortellini cooks directly in a fresh tomato sauce — meaning less mess and tons more flavor. A handful of baby spinach is stirred in at the end, and the whole skillet is finished with a little more cheese (because that’s always the right move). It’s just the kind of weeknight meal that’s guaranteed to become a new favorite.


  • 2 tablespoons olive oil
  • 2 pounds plum or Roma tomatoes (about 8), coarsely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch red pepper flakes (optional)
  • 3 cloves garlic, minced
  • 2 (8-ounce) packages fresh cheese tortellini, or 1 (19-ounce) bag frozen cheese tortellini
  • 2 cups packed baby spinach
  • Freshly grated Parmesan cheese, for serving


Heat the oil in a heavy-bottomed 10- or 12-inch skillet over medium heat until shimmering. Add the tomatoes, salt, black pepper, and red pepper flakes, if using. Cook until the tomatoes soften and release their juices, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

Increase the heat to medium-high, stir in the tortellini, and cook, stirring occasionally, until the tortellini is plump and tender, 3 to 5 minutes, or according to package instructions.

Remove from the heat and stir in the spinach until it just wilts, about 1 minute. Serve immediately with plenty of grated Parmesan cheese.

Original Article Written By: Sheela Prakash 

August 21, 2022

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