Creamy Tortellini with Spinach and Mushrooms is a comforting dish that brings together cheese-filled tortellini, tender mushrooms, and fresh spinach all coated in a rich, creamy sauce. The combination of the soft pasta and earthy mushrooms with the bright greens makes every bite feel cozy and satisfying.
I love making this dish when I want something that feels like a warm hug on a plate but doesn’t take forever in the kitchen. The creamy sauce comes together quickly and makes the spinach and mushrooms even more flavorful. Plus, tortellini is always a fun pasta because it’s stuffed and soft, so it adds a little extra special touch to the meal without extra fuss.
My favorite way to serve this is with a simple side salad and some crusty bread to soak up all of that delicious sauce. It’s a meal that works great for a weeknight dinner when you want something filling and easy but also a bit fancy. I find that everyone—kids and grown-ups alike—loves this one, probably because of that smooth creaminess combined with the fresh greens and mushrooms.
Key Ingredients & Substitutions
Tortellini: Cheese tortellini is perfect here for its soft, stuffed texture. If you can’t find tortellini, try ravioli or even small cheese-filled dumplings. Fresh or frozen works well.
Mushrooms: Cremini mushrooms add a nice earthy flavor. White button mushrooms or even shiitake can work. Just slice them evenly so they cook well.
Spinach: Fresh baby spinach cooks quickly and adds a lovely pop of color. You could substitute with kale or Swiss chard for a heartier green.
Heavy Cream & Parmesan: These make the sauce rich and creamy. For a lighter option, use half-and-half instead of cream and a bit less cheese. Nutritional yeast is a vegan-friendly Parmesan alternative.
How Do You Get Mushrooms Browned and Flavorful Without Steaming?
Mushrooms release water when cooked, which can cause them to steam instead of brown. To avoid this:
- Heat olive oil in a skillet over medium heat until shimmering.
- Add mushrooms in a single layer without stirring right away – let them sit for 2-3 mins to brown.
- After they start to brown, stir occasionally until golden and tender, about 5-7 mins.
- If mushrooms crowd the pan, do this in batches to keep high heat.
Properly browned mushrooms add a deep, rich flavor to the dish instead of a soggy texture.
Equipment You’ll Need
- Large pot – to cook the tortellini perfectly without sticking.
- Large skillet or sauté pan – for browning mushrooms and making the creamy sauce.
- Wooden spoon or silicone spatula – to stir gently without scratching your pan.
- Colander – to drain the cooked tortellini quickly and easily.
- Measuring cups and spoons – to get your cream, broth, and seasonings just right.
Flavor Variations & Add-Ins
- Add cooked pancetta or bacon for a salty, smoky boost that pairs well with creamy sauce.
- Swap spinach for kale or swiss chard for a heartier green with more texture.
- Stir in sun-dried tomatoes to add a tangy, sweet contrast to the richness.
- Try using goat cheese instead of Parmesan for a tangier, creamier finish.
Creamy Tortellini with Spinach and Mushrooms
Ingredients You’ll Need:
- 12 oz cheese tortellini (fresh or frozen)
- 2 cups fresh baby spinach
- 8 oz cremini or white mushrooms, sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1 cup vegetable or chicken broth
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so you’ll have a delicious meal ready in around 25 minutes. It’s perfect for a quick weeknight dinner when you want something warm, creamy, and satisfying without spending a lot of time in the kitchen.
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until they are tender but still firm (al dente). Drain the pasta and set it aside while you prepare the sauce.
2. Sauté the Mushrooms and Onion:
Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook them until they’re golden brown and soft, about 5 to 7 minutes. Add the chopped onion and continue cooking until the onion becomes translucent, around 3 minutes. Stir in the minced garlic and cook for another minute until you smell the wonderful aroma.
3. Make the Creamy Sauce:
Pour in the broth and let it simmer for 3 to 4 minutes to reduce slightly. Turn the heat to low, then stir in the heavy cream and grated Parmesan cheese. Allow the cheese to melt and the sauce to thicken just a bit, stirring gently.
4. Add Spinach and Combine:
Mix in the fresh spinach and cook until it wilts, about 2 minutes. Gently fold in the cooked tortellini so that they get fully coated in the creamy sauce. Taste and season with salt, pepper, and red pepper flakes if you like a little kick.
5. Finish and Serve:
Remove the skillet from heat. Sprinkle some extra Parmesan cheese and chopped fresh parsley over the top. Serve the creamy tortellini warm, optionally with crusty bread on the side to soak up the delicious sauce.
Can I Use Frozen Tortellini for This Recipe?
Yes, frozen tortellini works great! Just be sure to cook it according to package instructions and don’t overcook to keep the texture tender but firm.
How Can I Make This Dish Vegan or Dairy-Free?
Swap the heavy cream for coconut cream or a cashew cream, and use a dairy-free Parmesan alternative or nutritional yeast for that cheesy flavor. Use olive oil or vegan butter for sautéing.
What’s the Best Way to Store Leftovers?
Store leftover tortellini in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or cream to keep the sauce smooth.
Can I Add Protein to This Recipe?
Definitely! Cooked chicken, Italian sausage, or crispy tofu make great additions. Add them in after sautéing the mushrooms and onions to warm through before adding the broth.
