Tortellini Pasta with Asparagus, Spinach, and Ham is a quick, creamy, and satisfying dinner that comes together in about 20 minutes. Tender cheese tortellini is tossed with sautéed ham, fresh asparagus, baby spinach, and a light Parmesan cream sauce for an easy pasta dinner that tastes comforting without being heavy. It is also a practical and delicious way to use leftover holiday ham.
If you are looking for leftover ham recipes that feel fresh and flavorful, this easy tortellini pasta is a great choice. The ham adds a savory, smoky bite, the asparagus brings a crisp spring flavor, and the spinach wilts into the sauce for extra color and texture. Because cheese tortellini cooks quickly, this recipe is ideal for busy weeknights, simple family dinners, or any time you want a hearty pasta dish without spending a long time in the kitchen.
This recipe works especially well after a holiday meal when you have extra ham in the refrigerator. Instead of making the same sandwiches again, dice the ham and turn it into a creamy pasta skillet with vegetables and Parmesan cheese. The sauce is made with reduced sodium chicken stock, heavy cream, and Parmesan, so it coats the tortellini nicely while still letting the asparagus, spinach, and ham stand out.
Gather the Ingredients
- Cheese tortellini
- Thin asparagus spears, which cook quickly and stay tender
- Extra virgin olive oil
- Onion, such as yellow, Vidalia, or white onion
- Thick sliced ham, diced into bite-size pieces
- Fresh baby spinach
- Reduced sodium chicken stock
- Heavy cream
- Parmesan cheese, shredded or grated
- Fresh parsley
- Kosher salt and pepper, to taste
How to Make This Easy Pasta with Ham Recipe
- Cook the tortellini and asparagus ~ Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions. During the last few minutes of cooking, add the asparagus so it becomes just tender without overcooking.
- Sauté the onion, ham, and spinach ~ Heat olive oil in a large sauté pan. Cook the onion until it begins to soften, then add the diced ham and sauté until the edges start to brown. Stir in the baby spinach and cook until wilted.
- Build the sauce ~ Pour in the reduced sodium chicken stock and let it simmer briefly. Add the heavy cream and Parmesan cheese, then stir until the sauce begins to thicken slightly.
- Combine everything ~ Add the cooked tortellini and asparagus to the pan. Gently toss so the pasta and vegetables are coated in the Parmesan sauce.
- Finish and serve ~ Season with kosher salt and pepper, then sprinkle with more Parmesan cheese and chopped fresh parsley before serving.
The finished dish is creamy, savory, and full of texture. The tortellini makes it filling, the ham adds rich flavor, and the asparagus and spinach keep the pasta bright and balanced.
Cooking Tips
- Choose your favorite tortellini ~ Cheese tortellini is classic in this recipe, but meat-filled tortellini or cheese and vegetable tortellini can also be used.
- Use fresh tortellini if available ~ Fresh tortellini has a delicate texture and cooks quickly. Frozen tortellini also works well; just follow the package directions carefully.
- Avoid mushy pasta ~ Tortellini can become soft and break apart if it is overcooked. Check it a couple of minutes before the suggested cooking time, especially when using fresh pasta.
- Use deli ham if needed ~ If you do not have leftover holiday ham, thick sliced deli ham is a good substitute. Ask for slices about 1 inch thick so they are easy to dice.
- Do not overcook the asparagus ~ Thin asparagus cooks quickly. Add it near the end of the tortellini cooking time so it stays tender and bright.
- Store leftovers properly ~ Refrigerate leftover tortellini pasta in airtight containers for 4 to 5 days. Reheat gently in the microwave at 60% power for 1 to 2 minutes, or until warmed through.
Just One More Thing
If you make this tortellini pasta with asparagus, spinach, and ham, it is a wonderful recipe to keep in your regular dinner rotation. It is fast enough for a weeknight but flavorful enough to serve when you want something a little more special. The combination of creamy Parmesan sauce, tender tortellini, sautéed ham, and fresh vegetables makes every bite comforting and satisfying.
This easy pasta with ham is also flexible. You can keep the recipe as written for a balanced dish, or adjust the amount of Parmesan, parsley, or pepper to match your taste. Serve it hot, with extra Parmesan cheese on top, for the best flavor and texture.
Recipe
Tortellini Pasta with Asparagus, Spinach, and Ham
Ingredients
- 1 pound fresh cheese tortellini
- ½ pound thin asparagus spears trimmed and cut into 2-inch pieces, about 2 cups
- 2 tablespoons extra virgin olive oil
- 1 medium onion thinly sliced, about 1 cup
- 8 ounces thick sliced ham diced, about 2 cups
- 5 ounces fresh baby spinach
- 1 cup reduced sodium chicken stock
- ½ cup heavy cream
- 1 cup Parmesan cheese, plus more for serving
- Kosher salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
-
Bring a large pot of water to a boil. Add a couple pinches of salt and the tortellini. Cook according to the package directions. About 3 minutes before the tortellini is done, add the asparagus. Cook until the pasta is tender and the asparagus is just cooked. Drain and set aside.
-
Meanwhile, heat a large sauté pan over medium heat. Add the extra virgin olive oil and onion, then sauté for 2 to 3 minutes.
-
Add the ham and continue sautéing until it begins to crisp and brown around the edges, about 3 to 4 minutes.
-
Add the spinach to the pan. Stir and cook until the spinach is wilted, about 2 to 3 minutes.
-
Pour in the reduced sodium chicken stock and stir to combine. Bring to a simmer and let it reduce for 2 to 3 minutes.
-
Pour in the heavy cream and add the Parmesan cheese. Stir well. Continue simmering for 3 to 4 minutes, or until the sauce is slightly thickened.
-
Add the cooked tortellini and asparagus to the sauce. Gently stir to coat the pasta and asparagus evenly.
-
Season to taste with kosher salt and pepper.
-
Sprinkle with additional Parmesan cheese and chopped fresh parsley. Serve hot.
Notes
- Choose your favorite tortellini ~ Cheese, meat, or cheese and vegetable tortellini all work in this recipe.
- Fresh or frozen tortellini ~ Fresh tortellini is delicate and quick-cooking, while frozen tortellini is convenient. Follow the package directions for the best texture.
- Do not overcook the pasta ~ Tortellini can turn mushy if cooked too long. Check for doneness a little early.
- Use deli ham if needed ~ Thick sliced deli ham can be diced and used when leftover holiday ham is not available.
- Store leftovers ~ Keep leftovers in airtight containers in the refrigerator for 4 to 5 days. Reheat gently in the microwave at 60% power for 1 to 2 minutes.