Creamy Tortellini with Mushrooms and Spinach
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.
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
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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!
Nutrition Estimate
Calories: 694 kcal, Carbohydrates: 65 g, Protein: 25 g, Fat: 38 g, Saturated Fat: 21 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 9 g, Trans Fat: 0.1 g, Cholesterol: 140 mg, Sodium: 821 mg, Potassium: 369 mg, Fiber: 5 g, Sugar: 7 g, Vitamin A: 2787 IU, Vitamin C: 6 mg, Calcium: 361 mg, Iron: 3 mg