Creamy Spinach Prosciutto Tortellini

Crisp prosciutto and tender cheese tortellini take center stage in this delicious one pot hearty meal. Add in wilted spinach and peas, then smother it all with a creamy cheese sauce. Using store-bought tortellini and cooking it all in one pot, makes this Creamy Spinach Prosciutto Tortellini recipe an easy dinner for those busy nights.

The creamy cheese sauce in this dish is nothing short of delicious. Parmesan and mozzarella cheese pair beautifully with Half and Half blending it all together.

Further more, the white pepper gives it the right amount of zing, and a little lemon rind gives it some tang.

As seen in some of the pictures, I made my Parmesan Garlic Toast with it, which is delicious and helped complete the meal.

Store-bought tortellini

The ease of store-bought tortellini is wonderful. I wish I could say I made it all from scratch, and you can, but I love the quick and easy way. 

I buy mine (Buitoni) in the refrigerated section, near the cheeses and lunch meat. They’re tasty and it’s so easy to make. You can also find tortellini in the frozen section.

Also, if you didn’t already know this, you can buy tortellini in different flavors. For this recipe, I went with a three cheese tortellini.

Cooking with one pot

Take out a large pot and cook the tortellini per package directions.

Meanwhile, take this time to chop the prosciutto, grate the lemon rind, and measure the rest of the ingredients. 

By this time, the tortellini should be done. Drain it in a colander in the sink while we cook up the rest of it.

Using that same pot, heat up the olive oil and add the chopped prosciutto and garlic for about 5 minutes on medium heat. Once the prosciutto is crisp, move it to a plate and set aside. 

Making creamy cheese sauce

Back in that pot, whisk the flour and Half and Half until smooth. Add in the white pepper, Parmesan and mozzarella cheese, and continue to stir until melted. 

Here’s where it gets really easy. Add everything else into the pot.

That’s right, add in the tortellini, lemon rind, peas, and spinach. The prosciutto, too.

This is why I use a large pot. It’s really cool how the spinach starts out filling the pot, but within a few minutes of stirring, it’s wilted and reduced drastically in size. Spinach is so good for you, too, and it adds such a great flavor.

So the prosciutto, you can either add it all in, or save a little to sprinkle on top afterwards.

Cook everything on medium-low until it’s heated through and through, and the spinach has wilted. This only takes about 5 minutes.

As a final touch, sprinkle some fresh chopped parsley on top and any reserved prosciutto, then go ring the dinner bell.

Is Creamy Spinach Prosciutto Tortellini a meal or a side dish?

The answer is yes. What I mean is, it’s both. Eat it as a stand alone meal, or serve this with chicken, pork, or whatever you’re having. It’s flexible and you only need one pot to cook it in, which means less dishes to wash.

That seems to be my theme lately, but seriously, does anyone love washing dishes? Not this girl. 

If you’re looking for other Italian meals, by all means check out one of my favorite childhood recipes called Cheese Manicotti. Another scrumptious meal is my Spicy Spinach Turkey Roll Ups, plus they’re fun to make.

Whatever you do, though, don’t forget dessert. How will you ever sleep? Ha! Here are my top two reader favorites: No Bake Lemon Blueberry Dessert and Sugar Cookie Lemonade Crumble. 

Lastly, I love hearing from my readers. I hope you’ll follow me on Pinterest and post a picture of your Creamy Spinach Prosciutto Tortellini, or leave me a comment and rate the recipe here on the blog. 

Have a blessed day, my friend, and happy cooking.

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