The Low-Point Creamed Spinach Tortellini offers a delectable and satisfying twist on a classic pasta dish, while keeping the points low for those adhering to a Weight Watchers plan or simply seeking a lighter meal option. This recipe combines the irresistible flavors of tender cheese tortellini with a creamy spinach sauce, creating a harmonious balance of textures and tastes. With just a handful of simple ingredients, including fresh baby spinach, reduced-fat cream cheese, and grated Parmesan cheese, this dish boasts both indulgence and nutritional value.

The preparation of this dish is straightforward and efficient, making it an ideal choice for busy weeknights or leisurely weekend dinners alike. After cooking the tortellini to perfection, they’re gently tossed in a luscious creamed spinach sauce infused with the aromatic essence of garlic. The addition of low-sodium vegetable broth adds depth of flavor without excess sodium, while optional crushed red pepper flakes provide a subtle kick for those craving a bit of spice.

Served hot and garnished with fresh parsley for a pop of color and brightness, this Low-Point Creamed Spinach Tortellini is a satisfying meal that proves you don’t have to compromise on flavor to enjoy a nutritious, point-friendly dish. Whether enjoyed as a comforting weeknight dinner or showcased as an impressive main course for special occasions, this recipe is sure to become a favorite among those seeking a deliciously wholesome dining experience. With its balanced blend of indulgence and healthfulness, it’s a culinary creation that proves healthy eating can be both enjoyable and satisfying.

Low-Point Creamed Spinach Tortellini


  • 9 oz package of refrigerated cheese tortellini
  • 8 cups fresh baby spinach leaves
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup reduced-fat cream cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup low-sodium vegetable broth
  • Salt and pepper to taste
  • Optional: Crushed red pepper flakes for added spice


  1. Cook the tortellini according to the package instructions. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
  3. Add the fresh baby spinach leaves to the skillet and cook, stirring frequently, until wilted.
  4. Reduce the heat to low and add the reduced-fat cream cheese, grated Parmesan cheese, and low-sodium vegetable broth to the skillet. Stir until the cream cheese is melted and the ingredients are well combined.
  5. Season the creamed spinach mixture with salt and pepper to taste. If desired, add crushed red pepper flakes for extra spice.
  6. Add the cooked tortellini to the skillet and toss gently until the tortellini are coated with the creamed spinach sauce.
  7. Cook for an additional 2-3 minutes, until the tortellini are heated through.
  8. Remove from heat and serve the creamed spinach tortellini hot.

Nutrition Facts (per serving, makes 4 servings):

  • Calories: 280 kcal
  • Total Fat: 10g
  • Saturated Fat: 4g
  • Cholesterol: 30mg
  • Sodium: 380mg
  • Total Carbohydrate: 34g
  • Dietary Fiber: 3g
  • Sugars: 2g
  • Protein: 14g

Note: Nutrition values are approximate and may vary depending on specific ingredients used.

Here’s an estimation of the points for the listed ingredients based on the Weight Watchers system:

  • Large shrimp (1 lb): 0 points
  • Olive oil (2 tablespoons): approximately 6 points
  • Garlic (3 cloves): 0 points
  • Parmesan cheese (2 tablespoons): approximately 2 points
  • Fresh parsley (1 tablespoon): 0 points
  • Salt and pepper: 0 points
  • Lemon wedges: 0 points

So, the total points for the listed ingredients would be approximately 8 points