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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.

close-up of spinach tortellini with mushrooms in a white bowl

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!

two bowls with creamy tortellini

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.

close-up of creamy tortellini with mushrooms and spinach

More tortellini recipes you’ll love:

creamy spinach mushroom tortellini in two bowls

I hope you’ll love this creamy spinach tortellini recipe!

Questions? Made this recipe? Leave me a comment below. 🙂

close-up of spinach tortellini with mushrooms in a white bowl
4.91 from 22 votes

Creamy Tortellini with Spinach and Mushrooms

Creamy tortellini with spinach and mushrooms is a super easy and delicious meatless one pan meal! Total comfort food.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 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


  • 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.


  • 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.


Calories: 734kcal, Carbohydrates: 64g, Protein: 27g, Fat: 42g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 135mg, Sodium: 900mg, Potassium: 452mg, Fiber: 6g, Sugar: 7g, Vitamin A: 2480IU, Vitamin C: 6mg, Calcium: 366mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I’m Natasha.

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  1. jenna says:

    5 stars
    wanted a cozy dinner and this hit the spot! i added in sweet italian chicken sausage from trader joe’s between the onion and the mushrooms and it was incredible, just had to add a little more broth to cook the tortellini. highly recommend using the biggest pan you have, especially if you add extra ingredients like i did.

    1. Natasha says:

      I’m so glad you enjoyed it, Jenna!

  2. Heather says:

    5 stars
    I reduced the recipe down to one serving, added way more spinach, Italian seasoning, and parmesan than the single serving called for, and it was amazing. I live blissfully alone, so 4 servings is far too much for me, and I’m a sucker for cheese. This is a semi-regular dinner on no meat Monday lately.

    1. Natasha says:

      That sounds amazing!! 😀 So glad you like this one, Heather!

    2. Carmen says:

      5 stars
      Heather, the leftovers freeze beautifully and are just as tasty! I just thaw in fridge during the day and pop in the microwave to heat. If you’re not opposed to leftovers, perhaps just half next time for a quick and delicious meal!

  3. Sharon says:

    5 stars
    Made this recipe last night and we really enjoyed it. I had to precook the tortellini as I only had dried but it was still super easy and delicious.

    1. Natasha says:

      I’m thrilled it was a hit, Sharon!! Thank you!!

  4. Connie says:

    5 stars
    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!

    1. Natasha says:

      So happy to hear it! 🙂

  5. Dawn says:

    5 stars
    Absolutely love the flavors of this recipe. So delicious!! Will definitely make this again. Thanks for sharing!!

    1. Miranda @ Salt & Lavender says:

      You’re welcome, Dawn! We’re so happy you liked it!