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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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4.91 from 22 votes (1 rating without comment)

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  1. 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.

    1. 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.

      1. 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.

        1. 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.

  2. Grace says:

    5 stars
    Quick, simple, and tasty.

    1. Natasha says:


  3. melinda says:

    5 stars
    So good! So easy! Again!! Thank you! 😊

    1. Natasha says:

      You’re welcome!! 🙂

  4. 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!

    1. Natasha says:

      Aww that makes me happy! Thanks Amy. 🙂

  5. Shirin says:

    This is the third time I’ve made this and it won’t be the last 🙂 So delicious!

    1. Natasha says:

      That’s what I like to hear!! Thanks so much for commenting!

  6. 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:)

    1. Natasha says:

      So happy to hear that!! 🙂 And thank you! So glad you found me.

  7. 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!!!

    1. 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.

  8. Michele says:

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

    1. 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!

  9. 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!

    1. Natasha says:

      So happy to hear that, Pia!!

  10. 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.

    1. Natasha says:

      Aww that makes me so happy!! 🙂 I usually add more garlic to everything too lol.