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This creamy tortellini with spinach and mushrooms recipe is a super easy and delicious meatless one pan meal! It has the best garlic parmesan sauce with Italian herbs.
Try my Creamy Sausage and Peppers Pasta next for another comforting meal.
Why you’ll love it
This spinach tortellini with sautéed mushrooms is inspired by my similar Creamy Mushroom and Spinach Gnocchi. The mushroom-spinach combo is always popular, so I’m happy to create more recipes with it! And who doesn’t love a 30-minute one pan pasta?
The tortellini cooks right in the sauce, so you don’t have to mess about with boiling water and cooking the tortellini separately. Fewer dishes is always good in my books! One lovely reader described this one pan mushroom tortellini as “easy and crazy delicious“.
What you’ll need
- Olive oil and butter – for sautéing
- Onions and garlic – tasty base aromatics. I like sweet onions such as Vidalia or Walla Walla.
- Mushrooms – we’re using cremini mushrooms (aka baby bellas)
- Italian seasoning – my go-to blend of dried herbs
- Chicken broth – or get a little fancy and use a dry white wine like sauvignon blanc, pinot grigio, etc.
- Heavy cream – for that luscious, luxurious taste and texture
- Pasta – we’re using refrigerated cheese tortellini
- Spinach – a pop of veggie goodness
- Parmesan – always grate your own for best meltability and flavor
Pro tip
Get a good sear on the the onions and mushrooms to eke out as much flavor as possible!
How to make creamy spinach tortellini
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Sauté the onions in the oil and butter in a pan until softened. Add the mushrooms, Italian seasoning, and garlic. Sauté until the water has cooked off and they’re nicely browned.
Add in the broth, cream, and pasta. Stir, cover, and continue cooking until the tortellini is cooked through and the sauce thickens. Toss with the spinach until it’s wilted.
Stir in the parmesan cheese until incorporated. Give it a taste, and season as needed with salt & pepper.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- These angled measuring cups are super handy. No need to bend down to read the liquid levels!
- A garlic press makes it effortless to mince the cloves, and I grate the parm with a Microplane.
- Tear off a sheet of paper towel with one hand with this paper towel holder, making cleanup even easier as you’re going along.
Substitutions and variations
- This tortellini recipe doesn’t make tons of extra sauce, so if you want it to be really saucy, I suggest adding another 1/4 cup of cream or so.
- You could use frozen tortellini instead, but they may take a little longer to cook. I’d reduce the heat a bit on step 4 and add another few minutes.
- Swap the chicken broth for vegetable broth or white wine if you want this to be vegetarian.
What to serve with this mushroom tortellini
- If serving it as the main dish, round out the meal with some of my Cheesy Garlic Bread and a side salad. Make an restaurant-style house salad with this Italian Dressing, these Garlic Parmesan Croutons, etc.
- You can also enjoy it as a side dish! Pair it with my Easy Baked Chicken Breast recipe, Easy Baked Pork Tenderloin, or Crispy Air Fryer Chicken Thighs for a tasty dinner.
Leftovers and storage
- This tortellini is best fresh, but you could store leftovers for 3-4 days in the fridge. The pasta will absorb the sauce over time.
- Reheat on the stove over a low heat until warmed through. Add a splash of cream if needed.
- I don’t recommend freezing this one.
More easy tortellini recipes
If you made this creamy spinach tortellini recipe, please leave a star rating and review below! Tag me on Instagram if you made this or any S&L recipe.
Creamy Tortellini with Spinach and Mushrooms
Ingredients
- 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
- 1 cup heavy/whipping cream
- 2 (9 ounce) packages refrigerated cheese tortellini
- 2 cups (packed) fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper to taste
Instructions
- Add the oil and butter to a deep skillet over medium-high heat. Sauté the onion for 5 minutes.
- Meanwhile, prep your mushrooms (I like to prep as I go to save time).
- Add the mushrooms, garlic, and Italian seasoning to the pan. Continue sautéing for another 5 minutes.
- Add the chicken broth, cream, and tortellini to the skillet. Give it a good stir and then cover the pan. Reduce the heat to medium and cook for 5 minutes.
- Uncover the pan and stir it. The tortellini will be cooked and the sauce should have reduced/thickened up a bit. Add in the spinach and stir continuously until it's wilted (about a minute or two). I found the sauce plenty as-is, but feel free to add a splash more cream if needed.
- Stir in the parmesan and season with salt & pepper as needed. Serve immediately.
Notes
- You don’t have to pre-cook the tortellini. It cooks right in the sauce (and helps thicken it due to the starch released).
- Veggie broth also works if you don’t want to use chicken broth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on May 17, 2020. It’s been updated with new photos and better instructions but is the same great recipe!
Love the one pot aspect of this dish. I started by sauteeing a bit of spicy italian sausage and then added the onions and mushrooms to that. I also added a tiny bit of red pepper flakes to the spice mixture. Served with an endive, avocado and cucumber salad. It was delicious!
Wonderful!