Easy & Creamy Turkey Tortellini
Weeknight comfort food that feels fancy but takes almost zero effort.
There are nights when I want pasta… but not a whole production. I want something cozy, creamy, comforting, and on the table fast — without dirtying every pan in my kitchen or committing to a three-hour simmer situation.
Enter: Easy & Creamy Turkey Tortellini.
This is the kind of dinner you make when you’re tired, hungry, and need something guaranteed to be good. It’s rich without being heavy, packed with flavor, and secretly balanced thanks to lean ground turkey and a big handful of fresh spinach. And the best part? It tastes like you put in way more effort than you actually did.
Why This Recipe Works
This dish hits that perfect sweet spot between easy and elevated:
- Tortellini = built-in flavor and texture (little pillows of joy)
- Ground turkey keeps it lighter but still hearty
- Marinara + crème fraîche = instant creamy sauce without fuss
- Spinach + lemon add brightness and balance
- Parmesan ties everything together in the coziest way
It’s comforting, family-friendly, and picky-eater approved — but still feels grown-up enough to serve to friends.
A Quick Pasta Fun Fact 🍝
Tortellini are traditionally from the Emilia-Romagna region of Italy and are famously shaped to resemble a belly button. (Yes, really.) Legend says they were inspired by Venus — the Roman goddess of love.
Which honestly makes sense, because this pasta shape is very lovable.
Let’s Talk About the Creamy Sauce Moment
Instead of heavy cream, this recipe uses crème fraîche, which is slightly tangy, ultra-smooth, and less likely to break when heated. It melts right into the marinara and creates this silky, restaurant-style sauce with barely any effort.
If you’ve never cooked with crème fraîche before, this is a perfect place to start. It gives the sauce richness without making it feel heavy — the kind of creamy you want on a weeknight.
Why Turkey Is the Move Here
Ground turkey is a total unsung hero. It absorbs flavor beautifully and keeps the dish hearty without feeling greasy. Once it cooks with onion, garlic, and spices, you’d never guess this wasn’t a beef-based sauce.
Plus, it makes this pasta something you can feel good about serving on a regular rotation.
Spinach + Lemon = Balance
Two big handfuls of fresh spinach wilt right into the sauce, adding color and freshness without overpowering anything. And that squeeze of lemon at the end? Don’t skip it. It brightens the entire dish and keeps the creaminess from feeling too rich.
It’s a tiny step that makes a big difference.
What This Tastes Like
Think:
- cozy Italian comfort food
- creamy tomato sauce with depth
- tender turkey
- cheesy tortellini in every bite
- fresh, lemony finish
It’s the kind of pasta that makes everyone ask, “Can we add this to the weekly rotation?”
When to Make This
This is a go-to for:
- Busy weeknights
- Cozy Sundays
- When you don’t know what to make but want pasta
- Nights you want comfort food without a food coma
- Feeding a family without complaints
Leftovers reheat beautifully, which is always a win.
Easy & Creamy Turkey Tortellini
Ingredients
- 1 10–12 oz package tortellini
- 2 tbsp avocado oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 lb ground turkey
- 1 tsp kosher salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 24 oz jar marinara sauce (Rao’s recommended)
- ¼ cup crème fraîche
- 2 large handfuls fresh spinach
- Juice of ½ lemon
- ¼ cup grated parmesan cheese
Instructions
- Sauté the Aromatics: Heat the avocado oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4–5 minutes. Stir in the garlic and cook for 30 seconds.
- Brown the Turkey: Add the ground turkey to the skillet. Season with salt, pepper, garlic powder, and paprika. Cook, breaking it up, until fully browned.
- Cook the Tortellini: Bring a pot of salted water to a boil and cook the tortellini according to package directions. Reserve some pasta water (I use 1 ladle)
- Add the Sauce: Pour in the marinara sauce and stir to combine. Simmer for 5 minutes.
- Make It Creamy: Lower the heat and stir in the crème fraîche until the sauce is smooth and creamy.
- Combine: Add the pasta water and cooked tortellini to the sauce and gently toss to coat.
- Add Spinach + Lemon: Fold in the spinach and cook until wilted. Stir in the lemon juice.
- Finish: Sprinkle with parmesan cheese and serve warm.
