Creamy tortellini with spinach and mushrooms is a super easy and delicious meatless one pan meal! Total comfort food.
Try my Creamy Sausage and Peppers Pasta next for another outrageously comforting meal.
This recipe is based on my Creamy Spinach and Mushroom Gnocchi. It uses similar ingredients and the same cooking method but replaces the gnocchi with tortellini. That recipe has been popular for a few years now, and the mushroom-spinach combo will always remain popular, I think.
My One Pan Tortellini with Sausage Recipe has also been a reader favorite, so I really wanted this to be a one pan meal as well. 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!
What to serve with creamy tortellini
I recommend salad and garlic bread if you want it to be the main course. You can definitely serve the tortellini as a side dish if you want to, though. I suggest serving this creamy tortellini recipe with my Easy Baked Chicken Thighs for a tasty meal.
Recipe notes & tips:
- 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.
- I used refrigerated cheese tortellini. You could use frozen tortellini as well, but they may take a little longer to cook (I'd reduce the heat a bit on step 4 and add another few minutes).
- You can swap the chicken broth for vegetable broth or white wine if you want this to be vegetarian.
More tortellini recipes you'll love:
- Bacon Cream Cheese Tortellini
- Crockpot Tortellini Soup with Sausage
- Cheese Tortellini with Butter, Mushrooms, and Crispy Sage
- Chicken Tortellini Alfredo
- Tomato Tortellini Soup
I hope you'll love this creamy spinach tortellini recipe!
Questions? Made this recipe? Leave me a comment below. 🙂

Creamy Tortellini with Spinach and Mushrooms
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 7 ounces mushrooms (I used cremini) 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.
Connie says
This was really good and I loved the one pan aspect! Quick cleanup! I used what I had on hand: half and half in place of the cream, and mozzarella because I was out of parmesan. Still was wonderful!
Natasha says
So happy to hear it! 🙂
Dawn says
Absolutely love the flavors of this recipe. So delicious!! Will definitely make this again. Thanks for sharing!!
Miranda @ Salt & Lavender says
You're welcome, Dawn! We're so happy you liked it!
Alicia says
Can I use Alfredo pasta sauce?
Natasha says
I haven't tested it, but should be fine.
Lola says
Can you make this ahead of time? What is the best way to reheat?
Natasha says
Hi! So, this isn't one I'd make too far ahead of time. The tortellini will soak up the sauce and get more mushy as time goes on. If you do go this route (or reheating leftovers), I'd simply reheat it on the stove in a covered pan over a low heat so the sauce doesn't separate.
Ashley says
Easy AND crazy delicious! Adding it to my meal rotation. Thank you
Natasha says
Yay!! So glad you liked it, Ashley! Thanks for the review!
Carmen says
Simple yet excellent!! I used the large double pack of tortellini from Sam's (48 oz) and tripled the rest of the ingredients as I have a very active 16 YO son that eats a LOT lol. He and husband both said they definitely wanted me to make again. Had a bit of leftovers that I know will be a good hearty snack for the boy!!
Miranda @ Salt & Lavender says
Haha we're so glad it's hungry teenager approved, Carmen!! 🙂
Ally says
Can you use frozen spinach for fresh?
Natasha says
I recommend fresh. If using frozen, be sure to thaw and squeeze the water out thoroughly.
Christina says
This recipe did not disappoint!!!! I add some steak I cooked on my smoker and it was amazing!!! Thank you will be making this again
Natasha says
Wonderful!! Love the steak addition.
Julia D says
Made this tonight and (no surprise!) was delicious! You are my go-to when I’m looking for a comfort pasta or dinner, or a regular weeknight staple! This one is an easy keeper 🙂
Natasha says
Aww I'm so happy to hear that, thank you! Glad you enjoy this one too! 😀
Kathleen Rybicki says
Easily my FAV rec!
Natasha says
Excellent!! Thank you, Kathleen!
Mary B says
Make this recipe all the time. Fast, easy, and it tastes like it takes way longer than it does!
Natasha says
That's great! Thanks so much for letting me know, Mary!
Christelle D. says
Delicious! I was a bit tired to eat cheese tortellinis with tomato sauce. Your recipe was better than I expected.
I liked that the recipe wasn’t taken forever to make. Perfect week night dinner.
Next time I would probably add a little more spinach and maybe throw some bacon 😉
Natasha says
Thank you!! I'm so glad you liked it! And yes to the bacon and more spinach!! 😀
Laszlo Pazár says
Good idea, thank you!
Thomas says
The sauce was delicious, however the whole one pot thing didn’t work out for me. I made it with 18 ounces (500g here in Australia) of fresh ravioli and the pasta wasn’t cooked, even though I doubled the quantity of stock and increased the cooking time by several minutes. Maybe the refrigerated pasta in the recipe is partially cooked? If you’re diverging from the exact ingredients in the recipe, consider cooking the pasta separately to ensure it’s cooked to perfection.
Natasha says
Hmmm that's annoying. Sorry about that! Yes, the refrigerated tortellini/ravioli here in Canada (and I believe it's the same in USA) doesn't take long to cook at all. Thanks for the tip, though... I am sure it'll help other readers.
Julie says
Really want to try this recipe but trying to clean it up a bit. What about Greek yogurt and a bit of milk to replace the heavy cream? Less fat and protein added. Just sounds so delicious I want to not ruin it.
Natasha says
Hi Julie! You could read through the comments and see if anyone has made changes. I'll be honest... Greek yogurt (especially if lower fat) just isn't the same as cream. It is tangy and doesn't melt into a smooth sauce. I'm worried that as well as the taste being off, the one pan method simply won't work and you will end up wasting ingredients. It's possible that the milk and yogurt could curdle, too. I'm of the mind that a little bit of the real thing (full fat cream) is more satisfying than trying to make a recipe into something that it is not. Life is all about balance.
Grace says
Quick, simple, and tasty.
Natasha says
🙂
melinda says
So good! So easy! Again!! Thank you! 😊
Natasha says
You're welcome!! 🙂
Amy says
We love all of your recipes that we have tried, and this one is a favorite comfort dish. My son got excited when I made it for him for the 7th time. Thanks for making me look like a great cook!
Natasha says
Aww that makes me happy! Thanks Amy. 🙂
Shirin says
This is the third time I've made this and it won't be the last 🙂 So delicious!
Natasha says
That's what I like to hear!! Thanks so much for commenting!
Jess says
Made this last week while it was a little rainy. It’s the best comfort meal! Could’ve eaten the entire pan in one sitting. I’ve never commented on a food website before but you really deserve all the credit you receive! The dishes are phenomenal:)
Natasha says
So happy to hear that!! 🙂 And thank you! So glad you found me.
Karl says
I made this a few weeks ago and we loved it. Unfortunately, I had to substitute garlic powder for the minced garlic because the jar I had was FROZEN! I don't recommend using garlic powder since it burned in the pan. I'm making it again tonight and I have all the correct ingredients this time!!!
Natasha says
Well that’s annoying - I hate when things like that go wrong. I’m glad you’ve got the correct ingredients now. I just use fresh garlic and put it in my garlic press.
Michele says
This was listed under the Vegetarian category but the recipe calls for chicken broth so it’s not vegetarian.
Natasha says
Yes you can use vegetable broth instead. I can add a note. Dry white wine as suggested is also vegetarian. ☺️ Sorry for any confusion!
Pia says
We made it for dinner, it was delicious, quick, easy and the kids found it tasty as well 💕. A nice meal, thank you!
Natasha says
So happy to hear that, Pia!!
Stefanie says
My 5 yo son saw the picture and said it looked delicious. It was so creamy and fulfilling. I loved it! Just the comfort food needed after a long day of playing with the little ones. Only thing I did slightly different was added more garlic because we love garlic in this family. I will definitely be making this again.
Natasha says
Aww that makes me so happy!! 🙂 I usually add more garlic to everything too lol.