Save to Pinterest Creamy Sweet Corn and Spinach Tortellini Skillet is one of those weeknight dinners you almost cannot believe comes together so fast yet tastes so comforting and special. It is packed with pillowy cheese tortellini, sweet corn, and loads of fresh spinach all swirled in an ultra-creamy sauce. I love how this is a recipe you can always count on after a long day and yet it is crowd-pleasing enough for guests at the table.
Family members of every age ask for seconds when this lands on the table in my house. The combination of spinach and sweet corn is simply irresistible and makes the kitchen smell amazing. This one was born from a fridge cleanout and became an instant hit.
Ingredients
- Cheese tortellini: brings that dreamy bite and soaks up the sauce perfectly look for refrigerated or frozen versions with no artificial flavors
- Fresh spinach: wilts down for nutrients add baby spinach for tenderness and color
- Sweet corn: gives bursts of natural sweetness use fresh kernels if you can or frozen in a pinch
- Heavy cream: makes the sauce lush and silky choose full-fat for best flavor
- Parmesan cheese: deepens the savoriness grate it fresh just before using for the best melt
- Garlic: infuses the sauce with warmth mince finely for even distribution
- Onion: rounds out the flavor base pick yellow or sweet for subtle sweetness
- Butter: starts the sauce off with a rich foundation use unsalted to control saltiness
- Olive oil: balances richness with a little fruitiness reach for extra virgin if possible
- Salt: enhances all the flavors kosher salt is my go-to
- Black pepper: adds gentle heat grind fresh for fragrance
- Fresh basil: finishes with vibrancy pick bright green leaves without browning
Instructions
- Prep the Vegetables:
- Dice the onion finely and mince the garlic. Roughly chop the fresh spinach if using large leaves. If using fresh corn cut kernels off the cob with a sharp knife. Grate Parmesan ahead of time and set aside.
- Cook the Tortellini:
- Bring a pot of salted water to a gentle boil. Add the cheese tortellini and cook for about two minutes less than package directions to keep them firm since they will finish in the skillet. Drain and lightly toss with a drizzle of olive oil.
- Sauté the Aromatics:
- In a large skillet melt butter over medium heat with a splash of olive oil. Add diced onion and sauté for six to eight minutes until translucent and fragrant. Add the minced garlic and cook for another minute being careful not to let it brown.
- Build the Sauce:
- Pour heavy cream into the skillet and stir to deglaze any brown bits from the onions. Bring to a gentle simmer. Whisk in the grated Parmesan and season with salt and black pepper. Let the sauce thicken for about three minutes until it coats the back of a spoon.
- Add Spinach and Corn:
- Add the chopped spinach in handfuls stirring until just wilted. Sprinkle in the sweet corn and toss to combine. Let everything cook together for about three minutes so the corn is warm and spinach is silky.
- Combine the Tortellini:
- Add the drained tortellini back to the skillet. Gently stir to coat each piece in the creamy sauce. Heat through for about two minutes over low so flavors meld but the tortellini remain tender.
- Finish and Serve:
- Sprinkle torn basil leaves over the dish before serving. Adjust seasoning with extra salt and pepper if needed. Spoon generous portions into bowls and add a final dusting of Parmesan if desired.
Save to Pinterest There is something magical about the way fresh basil ties this dish together. My kids always ask to sprinkle their own basil leaves and I love seeing their tiny hands proud and helpful around the table.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to three days. If you plan to reheat add a splash of cream or milk so the sauce stays smooth and avoid microwaving too long which can make tortellini soggy. Leftovers can also be gently reheated in a skillet over low heat until warmed through.
Ingredient Substitutions
If you do not have heavy cream try using half and half or a mixture of milk and a spoonful of cream cheese for richness. For added protein toss in cooked shredded chicken or cannellini beans. Frozen chopped spinach can be used but thaw and squeeze out extra liquid before adding.
Serving Suggestions
Serve this skillet dish with a simple green salad or roasted broccoli on the side for a complete meal. For a heartier presentation top each portion with crispy pancetta or toasted breadcrumbs. Crusty bread is perfect for scooping up extra sauce.
Save to Pinterest Nothing beats serving this straight from the skillet, bright basil on top, and a big smile at dinnertime. Enjoy every creamy bite as a new family favorite.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, thaw and drain frozen spinach before adding to avoid excess moisture in the skillet.
- → Which tortellini filling works best?
Cheese tortellini complements the creamy sauce and sweet corn, but spinach or mushroom filling also pair well.
- → How can I add extra protein?
Stir in cooked chicken or shrimp during the final minutes, or serve with grilled tofu for a vegetarian option.
- → What herbs boost the flavor?
Fresh basil, parsley, or a touch of thyme enhance the freshness and aroma of the finished dish.
- → Can this be made ahead of time?
It's best enjoyed fresh, but you can refrigerate leftovers in an airtight container for up to two days.