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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.
Course Main Course
Cuisine American
Keyword creamy tortellini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 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


  • 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.