This 20-minute spinach tortellini skillet with beans and feta is a one-pan dinner with real presence — cheese tortellini, cannellini beans, and baby spinach wilted into a quick tomato and feta pan sauce.
When a busy weeknight calls, this incredible 20-minute tortellini skillet answers! We’re talking pillowy, cheese-filled spinach tortellini tossed with creamy cannellini beans, tangy garlic-herb feta, and juicy fresh tomatoes. It all comes together in one pan for a warm, satisfying meal that feels gourmet but is secretly the easiest dinner you’ll make all week. Served over a bed of fresh spinach, it’s a perfectly balanced bowl of deliciousness.
Ingredients
• 1 9-ounce / 255 g (9 oz) package refrigerated cheese-filled spinach tortellini
• 1 15-ounce / 425 g (15 oz) can cannellini beans, rinsed and drained
• ¾ cup / 3 ounces crumbled feta cheese with garlic and herbs
• 2 tablespoons (30 ml / 1 fl oz) olive oil
• 1 large tomato, chopped
• Freshly ground black pepper, to taste
• 4 cups (960 ml) fresh baby spinach
Instructions
1. Cook the tortellini according to package directions. Drain well and return the cooked tortellini to the hot pan.
2. Gently stir in the rinsed cannellini beans, crumbled feta cheese, and olive oil. Cook over medium heat, stirring occasionally, until the beans are heated through and the cheese begins to melt.
3. Add the chopped tomato and cook for one minute more, just until warmed. Season generously with freshly ground black pepper.
4. To serve, divide the fresh baby spinach among four plates or shallow bowls. Spoon the hot tortellini mixture directly over the spinach, allowing it to wilt slightly.
Nutritional Information
• PER SERVING: 448 calories, 18 g (0.63 oz) total fat (7 g / 0.25 oz saturated fat), 61 mg cholesterol, 858 mg sodium, 55 g (1.94 oz) carbohydrates, 9 g (0.32 oz) fiber, 24 g (0.85 oz) protein.
Pro Tips
• If you can’t find garlic and herb feta, use plain feta and add ½ teaspoon of dried oregano and a pinch of garlic powder along with the cheese.
• For extra greens, wilt the spinach directly into the pan with the tomato during the last minute of cooking.
• A squeeze of fresh lemon juice or a drizzle of balsamic glaze over the finished dish adds a wonderful brightness and cuts through the richness of the cheese.
FAQ
Q: Is this vegetarian tortellini skillet a good source of protein
A: Yes, this is a protein-packed vegetarian meal. Each serving contains approximately 24 grams (0.85 oz / 24.1 g) of protein, thanks to the combination of cheese-filled tortellini, cannellini beans, and feta cheese, making it a very satisfying and balanced dish.
Q: Can I make this tortellini skillet vegan
A: Absolutely! To make this recipe vegan, simply use a plant-based cheese tortellini and substitute the feta with a high-quality vegan feta crumble. This simple swap makes the dish entirely plant-based without sacrificing flavor.
Q: What other beans can I use instead of cannellini
A: If you don’t have cannellini beans, you can easily substitute them with other white beans like Great Northern beans or navy beans. For a different texture and flavor, chickpeas (garbanzo beans) would also work wonderfully in this recipe.
Q: How should I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the tortellini mixture in a skillet over medium-low heat or in the microwave. Note that the fresh spinach will be wilted upon reheating, but it will still be delicious.
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20-Minute Spinach Tortellini Skillet with Beans and Feta
Ingredients
Method
- Cook the tortellini according to package directions.
- Drain well and return the cooked tortellini to the hot pan.
- Gently stir in the rinsed cannellini beans, crumbled feta cheese, and olive oil.
- Cook over medium heat, stirring occasionally, until the beans are heated through and the cheese begins to melt.
- Add the chopped tomato and cook for one minute more, just until warmed.
- Season generously with freshly ground black pepper.
- To serve, divide the fresh baby spinach among four plates or shallow bowls. Spoon the hot tortellini mixture directly over the spinach, allowing it to wilt slightly.
