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+ servings
5 from 4 votes

Creamy Spinach Prosciutto Tortellini

Tender tortellini, crispy prosciutto, and wilted spinach smothered by a creamy cheese sauce in this hearty meal.
Prep Time10 mins
Active Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: baby spinach, cheesy, hearty, one pot, prosciutto, savory
Yield: 8 people
Calories: 299kcal


  • 1 20 oz. pkg. tortellini, frozen or refrigerated
  • 1 Tbsp. olive oil
  • 8 oz. prosciutto, chopped
  • 2 garlic cloves, minced
  • 16 oz. half and half
  • 1 Tbsp. flour
  • 1/2 tsp. white pepper
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mozzarella cheese, shredded
  • 5 oz. baby spinach
  • 2 cups peas
  • lemon rind from one lemon
  • OPTIONAL: fresh parsley, chopped


  • Cook tortellini in large pot according to package directions.
  • Meanwhile, chop the prosciutto, grate the lemon rind, and measure out the other ingredients. The tortellini should be done about now. Drain the tortellini in a colander in the sink.
  • Back in the pot, heat olive oil and saute prosciutto and garlic on medium heat for approx. 5 minutes. Once crisp, remove to a plate and set aside.
  • Back in the pot, whisk Half and Half with the flour until smooth. Add pepper and cheeses until melted and creamy, stirring often.
  • Add to the pot the tortellini, spinach, peas, and lemon rind.
  • Stir on medium-low heat until heated through and spinach is wilted (approx. 5 minutes). Serve immediately. Enjoy!
  • Optional: sprinkle fresh chopped parley on top.


Calories: 299kcal | Carbohydrates: 11g | Protein: 12g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 367mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2251IU | Vitamin C: 20mg | Calcium: 194mg | Iron: 1mg