Tortellini with Fennel, Peas, and Spinach
By America's Test KitchenPublished on August 7, 2025
Time
45 minutes
Yield
Serves 4
Ingredients
Before You Begin
For the best flavor and texture, be sure to buy fresh tortellini sold in the refrigerator case at the supermarket. Do not substitute frozen or dried tortellini, as they require different liquid amounts and will not work in this recipe. You will need a 12‐inch skillet with a tight-fitting lid for this recipe.
Instructions
- Cook 2 ounces thinly sliced prosciutto, cut into ¼-inch pieces, in 12‐inch stainless-steel skillet oven over medium heat, stirring often, until browned and crisp, 5 to 7 minutes. Using slotted spoon, transfer prosciutto to paper towel-lined plate.
- Add 1 tablespoon unsalted butter to fat left in skillet and cook 1 fennel bulb (stalks discarded, bulb halved, cored, and cut into ½‐inch pieces) until softened and lightly browned, 6 to 9 minutes. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 2¾ cups chicken broth and 2 (9‐ounce) packages fresh cheese tortellini, increase heat to medium-high, and bring to vigorous simmer. Reduce heat to medium, cover, and cook, stirring occasionally, until tortellini is tender and sauce is thickened, 6 to 9 minutes.
- Uncover; reduce heat to low; and stir in ½ cup heavy cream, 5 cups baby spinach, and 1 cup frozen peas. Cook, stirring gently, until spinach is wilted and tortellini is coated in sauce, 2 to 3 minutes. Off heat, stir in ½ cup grated Parmesan cheese and 1 tablespoon lemon juice and season with salt and pepper to taste. Adjust consistency with water as needed. Serve, sprinkling individual portions with prosciutto and extra Parmesan.
Time
45 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
For most people, grabbing a few packages of fresh tortellini is a desperate move to get dinner on the table. But this recipe shows how to make tortellini into a special and elegant meal in short order. It’s not as fast as boiling it and adding jarred sauce, but it is ever so much more satisfying. Tender tortellini, spring vegetables, and a luxurious (but not overly rich) sauce utilize just one pan and cook in under an hour. Fennel, peas, and spinach are the perfect trio of vegetables, providing sweetness, freshness, and texture. Browning the fennel in butter in a skillet deepens its flavor before adding the cooking liquid (chicken broth works well here) and pasta. Once the tortellini are tender and the sauce is nicely thickened, we add quick-cooking spinach and peas, along with some cream for richness and body. Parmesan helps thicken the sauce and contributes nutty flavor, while a splash of lemon juice adds brightness. To top it all off, we add a garnish of crisped prosciutto, which we cooked first and set aside—this enables us to incorporate its rendered fat into the dish, adding another layer of flavor.
Before You Begin
For the best flavor and texture, be sure to buy fresh tortellini sold in the refrigerator case at the supermarket. Do not substitute frozen or dried tortellini, as they require different liquid amounts and will not work in this recipe. You will need a 12‐inch skillet with a tight-fitting lid for this recipe.
Instructions
- Cook 2 ounces thinly sliced prosciutto, cut into ¼-inch pieces, in 12‐inch stainless-steel skillet oven over medium heat, stirring often, until browned and crisp, 5 to 7 minutes. Using slotted spoon, transfer prosciutto to paper towel-lined plate.
- Add 1 tablespoon unsalted butter to fat left in skillet and cook 1 fennel bulb (stalks discarded, bulb halved, cored, and cut into ½‐inch pieces) until softened and lightly browned, 6 to 9 minutes. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 2¾ cups chicken broth and 2 (9‐ounce) packages fresh cheese tortellini, increase heat to medium-high, and bring to vigorous simmer. Reduce heat to medium, cover, and cook, stirring occasionally, until tortellini is tender and sauce is thickened, 6 to 9 minutes.
- Uncover; reduce heat to low; and stir in ½ cup heavy cream, 5 cups baby spinach, and 1 cup frozen peas. Cook, stirring gently, until spinach is wilted and tortellini is coated in sauce, 2 to 3 minutes. Off heat, stir in ½ cup grated Parmesan cheese and 1 tablespoon lemon juice and season with salt and pepper to taste. Adjust consistency with water as needed. Serve, sprinkling individual portions with prosciutto and extra Parmesan.
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