Creamy Tortellini with Spinach and Mushrooms
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Tortellini in a light cream sauce with tender mushrooms and spinach is the perfect easy yet delicious dinner! This tried-and-true method for simmering tortellini directly in a quick homemade sauce ensures you enjoy a truly one-pan, 25-minute meal with layers of flavor from garlic, Parmesan, and Italian herbs.
Tortellini is certainly a love language of mine, especially when it’s prepared in a one-skillet wonder. Similar to my creamy Tuscan tortellini recipe, this method simmers the pillowy, cheese-filled pasta pockets directly in a simple homemade sauce. Not only does this keep your clean-up job to an absolute minimum, it marries all the flavors together and gives the sauce natural body, with no need for added flour or other starch. Win-win-win!
I love that this recipe incorporates deeply-hued vegetables and fungi right into cozy comfort food. Sprinkles of basil and thyme perfectly complement the mushrooms’ earthy flavor, and tender spinach leaves wilt effortlessly into the mix. Don’t skimp on the Parmesan: it’s the perfect finishing touch!
Why You’ll Love this Creamy Tortellini
- Super fast for busy nights—about 25 minutes, including prep
- The sauce tastes rich but is silky smooth and light
- Layers of flavor from real butter, garlic, basil, thyme, and Parmesan
- Everything cooks in one pan—no separate pasta pot!
- It feels good to mix fresh veggies directly into cozy comfort food!
Ingredient Notes
Shop Smart!
Stock up on fresh tortellini—usually sold in the refrigerated or deli section near fresh cheeses—in any variety, then store extra in the freezer. It keeps well for 2-3 months. Transfer to the fridge to thaw overnight, or cook directly from frozen simply by adding 2-3 minutes to the cooking time.
Tips & Tricks for Success
- Choose a deep, lidded pan. I love using a glass-lidded braiser similar to this one because it cooks evenly, has lots of room, and lets you trap heat while still keeping an eye on your meal.
- Let the mushrooms get deeply browned. For the best flavor and texture, it’s important to allow time when cooking the mushrooms. The heat will initially cause them to release a bit of moisture, which will then evaporate off. Only after that will the mushrooms develop a rich brown color and the most appetizing texture.
- Be sure tortellini are well mixed in. Be sure all of the tortellini are coated in the cooking liquid before covering the pan. They don’t have to be fully submerged, as the liquid will bubble up and around them, but none should be fully dry.
- Test and trust your own judgment. Depending on how large your tortellini are and how much heat your stovetop puts out, your tortellini may need to simmer for an extra minute after the initial five minute cook time.
- Time it right. Aim to be ready to serve fairly quickly after removing the lid and reducing the heat, to minimize the risk of the sauce separating.
What To Serve with Tortellini, Mushrooms, and Spinach
We most often make this as a simple main dish and pair it with an extra veggie, such as steamed peas, baby carrots, or salad greens with Italian or balsamic dressing.
It also makes a tasty side dish to a larger Italian-inspired dinner menu, that might include a simple main like Italian dressing chicken or a sun-dried tomato chicken skillet.
More Easy Tortellini Recipes
- Creamy Pesto Tortellini
- Tortellini with Roasted Vegetables and Basil Vinaigrette
- Balsamic Tortellini Caprese Salad
- Chicken Tortellini Soup
- Creamy Tomato Tortellini
- Baked Tortellini with Meat Sauce
- One Pan Tomato Tortellini with Sausage
Creamy Tortellini with Mushrooms and Spinach
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon butter
- 8 ounces sliced mushrooms
- 3-4 cloves garlic minced
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- ½ cup low-sodium chicken or vegetable broth
- kosher salt and black pepper
- 1 cup heavy cream
- 18-20 ounces fresh cheese or spinach-filled tortellini
- 2 generous handfuls fresh baby spinach
- ¼ cup finely-grated Parmesan cheese
Instructions
- Add the olive oil and butter to a large skillet over medium-high heat.1 Tablespoon extra-virgin olive oil, 1 Tablespoon butter
- When the butter melts, add the mushrooms, garlic, basil, and thyme to the pan.8 ounces sliced mushrooms, 3-4 cloves garlic, ¼ teaspoon dried basil, ¼ teaspoon dried thyme
- Cook for about 5 minutes, until the mushrooms release some liquid, the liquid evaporates, and the mushrooms develop a rich brown color.
- Add the broth, ½ teaspoon kosher salt, and a pinch of black pepper. Stir and bring to a simmer.½ cup low-sodium chicken or vegetable broth, kosher salt and black pepper
- Add the cream, followed by the tortellini. Stir until the liquid is smooth and lightly coats all of the pasta, then reduce heat to medium-low and cover the skillet.1 cup heavy cream, 18-20 ounces fresh cheese or spinach-filled tortellini
- Cook for 5 minutes, then check the tortellini. If they’re not tender, return the lid and cook for about 1 minute more. (Check often and take care not to cook too long, or the sauce will separate. If you’re on the fence, go ahead with the next step.)
- Remove the lid, reduce heat again to its lowest setting, and stir in the spinach and Parmesan. Let spinach wilt for about 1 minute. Season with additional salt and pepper to taste. Serve right away with more Parmesan, pepper, or herbs as desired.2 generous handfuls fresh baby spinach, ¼ cup finely-grated Parmesan cheese
Notes
- Optional Lemon: A squeeze of lemon juice nicely brightens the flavors, but I consider this optional—ie., only if you have a fresh lemon wedge already on hand. Add with the spinach and Parmesan in the final step.
- Cookware: Choose a deep, lidded pan. I love using a glass-lidded braiser similar to this one because it cooks evenly, has lots of room, and lets you trap heat while still keeping an eye on your meal.
- Sauce: Don’t worry if the sauce does separate – it still tastes wonderful, it just won’t appear quite so “creamy.”
- Freezing Tortellini: Stock up on fresh tortellini—usually sold in the refrigerated or deli section near fresh cheeses—in any variety, then store packages you don’t need right away in the freezer. It keeps well for 2-3 months and can be transferred to the fridge to thaw overnight, or cooked directly from frozen simply by adding 2-3 minutes to the cooking time. For this recipe, be sure to keep the heat on medium-low if cooking the tortellini from frozen—it’s tempting to bump up the temperature, but lower and slower is a better way to keep the sauce intact.
- Timing: Aim to be ready to serve fairly quickly after removing the lid and reducing the heat.
- Yield: This recipe yields two adult-sized portions + two small kid portions in my house. Adjust based on your own needs and judgment!
