Cheese Tortellini With Beans and Spinach

"This light vegetarian meal is so satisfying."
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Ready In:


  • 1 (15 ounce) can white beans
  • 9 ounces frozen cheese tortellini
  • 2 tablespoons olive oil
  • 1 sweet red pepper, cored and diced
  • 1 garlic clove, minced
  • 12 teaspoon Italian spices
  • 4 cups fresh Baby Spinach, washed and dried (I use one bag of pre-washed.)
  • 34 cup shredded parmesan cheese


  • Drain and rinse beans; leave in colander.
  • Prepare tortellini according to package directions. When cooked, drain over the beans and leave both to drain.
  • Heat 1 tablespoon oil in a skillet; add sweet red peppers, garlic and Italian seasoning.
  • Cook 3-5 minutes until the peppers are tender.
  • Add reserved olive oil, beans and tortellini. Toss to combine. Cook over medium heat until heated through.
  • Add spinach, toss to combine. Cook just until spinach begins to wilt.
  • Top with parmesan cheese.

Questions & Replies

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  1. WOW! One of our new FAVORITES!! I have made it twice now. After the first time, we decided to leave out the beans and replace them with pine nuts, which we really liked. It made it not so "heavy." I also added onion with my red pepper and used whole wheat cheese tortilleni this time. Very GOURMET tasting! Must try!
  2. Yummy. We subbed garbanzos because we were out of cannelini beans and it was still good. I LOVE the creaminess of cannelini beans though and we will definitely try that next time. The tortellini stuck to the pan a bit so I de-glazed the pan with some chardonnay. Also topped it off with crushed red pepper and ground black pepper as well as Parmesan.


My husband, Walt and I live in Huntley, Illinois; about 1 hour west/northwest of Chicago O'Hare airport. I'm a stay at home wife with 3 adult children. I collect old cookbooks, enjoy reading, gardening, canning, candy making and jewelry making. I'm passionate about my savior, singing on the worship team and volunteering for a non-profit that provides free legal services to poor families. My favorite cookbooks are Taste of Home Contest Winning and those authored by Rachael Ray. A pet peeve is when a cook doesn't give an alternative for a difficult to find ingredient.
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