This creamy tortellini with spinach and mushrooms is a comforting, flavorful, and simple one-pan meal. The cheesy tortellini simmers in a rich garlic Parmesan cream sauce with sautéed mushrooms and tender spinach for a quick dinner ready in 30 minutes. It’s the perfect combination of creamy, hearty, and satisfying — all without needing multiple pots and pans.
Why You’ll Love This Recipe
This dish is a dream for anyone who loves easy comfort food. Everything cooks in one pan, which means minimal cleanup and maximum flavor. The tortellini cooks directly in the sauce, infusing it with a deep, savory richness while thickening the cream to perfection. It’s also versatile — vegetarian-friendly and ideal for weeknights when you need something fast but indulgent. The blend of mushrooms, spinach, and garlic Parmesan sauce feels luxurious without being complicated.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 tablespoon butter
1/2 medium onion, chopped
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
1/4 teaspoon Italian seasoning
1/3 cup chicken broth (or dry white wine if preferred)
Heat olive oil and butter in a deep skillet over medium-high heat. Add chopped onion and sauté for about 5 minutes, until softened and lightly golden.
Add mushrooms, garlic, and Italian seasoning. Continue to cook for another 5 minutes, stirring occasionally, until mushrooms are browned and most of their liquid has evaporated.
Pour in the chicken broth and heavy cream. Stir to combine.
Add the tortellini to the pan, mix well, and cover with a lid. Reduce heat to medium and cook for about 5 minutes, until the tortellini is tender and the sauce slightly thickened.
Remove the lid, add the spinach, and stir until it wilts, about 1–2 minutes.
Stir in the Parmesan cheese until melted and the sauce is creamy. Season with salt and pepper to taste.
Serve immediately, garnished with a bit of extra Parmesan if desired.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
Make it extra saucy: Add an additional 1/4 cup of cream for a richer, looser sauce.
Use vegetable broth: To make this recipe fully vegetarian, swap chicken broth for vegetable broth.
Add protein: Toss in cooked chicken, shrimp, or tofu for an extra protein boost.
Add spice: Sprinkle in red pepper flakes or a pinch of chili powder for subtle heat.
Try different mushrooms: Substitute cremini with shiitake or button mushrooms for a different texture and flavor.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove over low heat, adding a splash of cream or milk to loosen the sauce. Avoid microwaving for too long, as the sauce may separate. This dish is best enjoyed fresh and is not recommended for freezing.
FAQs
1. Can I use frozen tortellini instead of refrigerated?
Yes, you can use frozen tortellini. It may need a few extra minutes of cooking time; reduce the heat slightly and cook until tender.
2. Can I make this dish ahead of time?
This recipe tastes best fresh, but you can prepare the sauce in advance and cook the tortellini when ready to serve.
3. What can I use instead of heavy cream?
You can use half-and-half for a lighter version, but the sauce will be less creamy. Avoid using milk, as it may curdle.
4. How do I prevent the sauce from becoming too thick?
Add a small splash of broth or cream while reheating or if it thickens too much after resting.
5. What other vegetables go well in this recipe?
You can add peas, sun-dried tomatoes, or kale for extra color and texture.
6. Can I make this dairy-free?
Yes, use plant-based cream (like coconut or oat cream) and vegan Parmesan for a dairy-free version.
7. What kind of mushrooms work best?
Cremini mushrooms are ideal for their earthy flavor, but button or portobello mushrooms work well too.
8. Can I add extra cheese?
Absolutely! Add more Parmesan or even a handful of mozzarella for a cheesier sauce.
9. What side dishes go well with this pasta?
Serve with garlic bread, a fresh garden salad, or roasted vegetables for a complete meal.
10. Can I make it gluten-free?
Yes, substitute with gluten-free tortellini and ensure your broth and seasonings are certified gluten-free.
Conclusion
This creamy tortellini with spinach and mushrooms is a quick and satisfying one-pan meal that combines rich flavors and simple preparation. Perfect for busy weeknights or cozy dinners, it brings together creamy sauce, tender pasta, and wholesome veggies in just 30 minutes. Once you try it, it’s sure to become a regular in your meal rotation — easy, comforting, and irresistibly delicious.
Creamy Tortellini with Spinach and Mushrooms is a quick and comforting one-pan meal featuring cheese tortellini simmered in a rich garlic-Parmesan cream sauce with tender spinach and sautéed mushrooms. Ready in 30 minutes, it’s the perfect weeknight dinner.
Heat olive oil and butter in a deep skillet over medium-high heat. Add chopped onion and sauté for about 5 minutes until softened and golden.
Add mushrooms, garlic, and Italian seasoning. Cook for another 5 minutes, stirring occasionally, until mushrooms are browned and liquid is mostly evaporated.
Pour in chicken broth and heavy cream. Stir to combine.
Add tortellini, stir, and cover. Reduce heat to medium and cook for about 5 minutes, until tortellini are tender and sauce is slightly thickened.
Uncover, add spinach, and stir until wilted (1–2 minutes).
Stir in Parmesan cheese until melted and the sauce is creamy. Season with salt and pepper to taste.
Serve immediately, topped with extra Parmesan if desired.
Notes
Use vegetable broth for a vegetarian version.
Frozen tortellini can be used; increase cooking time slightly.
Red pepper flakes can add heat if desired.
For dairy-free, use plant-based cream and vegan Parmesan.
Not ideal for freezing; best enjoyed fresh or stored in the fridge for 3–4 days.
