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Cheese Tortellini with Spinach and Slow Roasted Tomatoes


  • 1/2 Tablespoon salt-to add to boiling water
  • 1 bag frozen cheese tortellini 16 oz. size
  • 2 cups slow roasted tomatoes
  • 3 cups fresh spinach washed and roughly chopped
  • Drizzle of olive oil
  • Fresh Parmesan cheese-to taste


  • 1. Fill a large pot 3/4 full with water. Bring to a boil. Add a 1/2 T of salt. Stir in frozen cheese tortellini. Cook until tortellini floats to the top and is soft. Drain and put tortellini in a medium bowl.
  • 2. Stir in the slow roasted tomatoes and spinach. Drizzle with olive oil and stir again.
  • 3. Garnish with freshly grated parmesan cheese. Serve warm.
  • Note-I used frozen slow roasted tomatoes. Defrost and reheat before stirring them in with the tortellini. You can use freshly roasted tomatoes, for instructions you can visit this post.