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Creamy Tortellini with Spinach and Mushrooms (One Pan!)

Published: / Updated: / 47 Comments

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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

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.
4.89 from 17 votes
Print Recipe Pin Recipe Save
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4

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.
Keyword creamy tortellini
Author Natasha Bull
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  1. 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!

    Reply

    • 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.

      Reply

  6. Carmen says

    5 stars
    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!!

    Reply

  7. Christina says

    5 stars
    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

    Reply

  8. Julia D says

    5 stars
    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 🙂

    Reply

  11. Christelle D. says

    5 stars
    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 😉

    Reply

  13. Thomas says

    3 stars
    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.

    Reply

    • 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.

      Reply

      • 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.

        Reply

        • 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.

          Reply

  16. Amy says

    5 stars
    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!

    Reply

  18. Jess says

    5 stars
    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:)

    Reply

  19. Karl says

    5 stars
    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!!!

    Reply

    • 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.

      Reply

  20. Michele says

    This was listed under the Vegetarian category but the recipe calls for chicken broth so it’s not vegetarian.

    Reply

    • 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!

      Reply

  21. Pia says

    5 stars
    We made it for dinner, it was delicious, quick, easy and the kids found it tasty as well 💕. A nice meal, thank you!

    Reply

  22. 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.

    Reply