Creamy Tortellini with Spinach and Mushrooms is a simple, comforting dish that brings together cheesy tortellini, tender mushrooms, and fresh spinach all wrapped in a smooth, creamy sauce. The flavors blend perfectly, making each bite feel like a warm hug. It’s one of those meals that feels fancy but comes together quickly on busy weeknights.
I love how easy it is to make this dish feel special. I usually start by sautéing the mushrooms just right, so they have that nice, almost meaty texture. Then I toss in the spinach until it wilts, which adds a fresh pop of green against the creaminess of the sauce. The tortellini cooks up soft and cheesy, making the whole dish so satisfying. Plus, it’s a great way to sneak in some veggies without anyone even noticing.
My favorite way to enjoy this is with a little sprinkle of Parmesan and a side of crusty bread to mop up every last bit of sauce. It’s perfect for when you want a cozy meal that’s not too heavy but still feels indulgent. I’ve made this for friends and family, and it’s always a big hit—everyone loves how comforting and tasty it is without a lot of fuss.
Key Ingredients & Substitutions
Cheese Tortellini: This pasta is filled with cheese, adding a creamy texture and flavor on its own. If you can’t find tortellini, ravioli or small stuffed pasta work well too.
Mushrooms: Cremini mushrooms offer a nice, earthy taste. Button mushrooms are a good substitute, or try portobello for a meatier touch.
Spinach: Fresh spinach wilts quickly, adding a lovely color and mild flavor. Baby kale or Swiss chard are good swaps if you want a sturdier green.
Heavy Cream & Parmesan: They give the sauce richness and depth. For a lighter option, use half-and-half or replace Parmesan with Pecorino Romano or nutritional yeast for a cheesy hint.
How Do You Get a Creamy Sauce That’s Not Too Thick or Runny?
Balancing the sauce’s texture is key. Here’s how to get it just right:
- Start by sautéing mushrooms until they release moisture and brown well—this builds flavor and prevents watery sauce.
- Add cream slowly and keep stirring so it doesn’t separate or burn.
- Mix in Parmesan gradually; it melts and thickens the sauce naturally.
- Simmer gently on medium-low heat, watching the sauce as it thickens; it should coat your spoon without being gluey.
- If it’s too thick, stir in a splash of reserved pasta water for smoothness.
- Once spinach goes in, it wilts quickly and adds just a bit of extra moisture.
Taking these simple steps helps you make a creamy sauce that clings perfectly to the tortellini without overpowering the dish.
Equipment You’ll Need
- Large skillet – perfect for sautéing mushrooms and cooking the sauce all in one pan.
- Large pot – to boil the tortellini just right without crowding.
- Slotted spoon or pasta strainer – makes draining tortellini easy and mess-free.
- Wooden spoon or silicone spatula – great for stirring the sauce gently without scratching your pan.
- Grater – for fresh Parmesan to melt smoothly into the sauce and add that extra cheesy touch.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or diced grilled chicken for extra protein that pairs well with creamy sauce.
- Swap mushrooms for sun-dried tomatoes to introduce a tangy, sweet flavor contrast.
- Stir in a handful of pine nuts or toasted walnuts for crunch and nutty richness.
- Use kale instead of spinach when you want a more robust green with extra texture.
Creamy Tortellini with Spinach and Mushrooms
Ingredients You’ll Need:
Main Ingredients:
- 1 package (9-12 oz) refrigerated cheese tortellini
- 2 tablespoons olive oil
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 3 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This creamy tortellini dish takes about 20 minutes to prepare and cook. It’s quick enough for a weeknight dinner, with around 10 minutes to prep and about 10 minutes cooking time.
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until al dente. Drain and set aside for later.
2. Sauté Mushrooms and Garlic:
While the tortellini cooks, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they are nicely browned and tender. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Make the Creamy Sauce:
Lower the heat to medium-low and pour in the heavy cream. Stir in the grated Parmesan cheese and keep stirring until the cheese melts and the sauce thickens slightly, about 3 to 4 minutes.
4. Add Spinach:
Add the fresh spinach leaves to the sauce and cook just until they start to wilt, about 2 minutes. This adds a nice pop of green and freshness to the dish.
5. Combine Tortellini and Season:
Gently stir in the cooked tortellini, making sure all the pasta is coated well with the creamy sauce. Season with salt, freshly ground pepper, and red pepper flakes if you want a little heat.
6. Serve and Garnish:
Remove from heat and sprinkle with extra Parmesan cheese and fresh chopped parsley if you like. Serve immediately, preferably with some crusty bread to mop up the delicious sauce.
Can I Use Frozen Tortellini Instead of Fresh?
Yes! Just make sure to add an extra minute or two to the cooking time since frozen tortellini takes slightly longer to cook. Thawing it briefly before cooking can help it cook more evenly.
Can I Substitute Heavy Cream for a Lighter Option?
Absolutely! You can use half-and-half or whole milk mixed with a tablespoon of flour to thicken the sauce, though it won’t be as rich and creamy as heavy cream. Just simmer gently to avoid curdling.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream if the sauce has thickened too much.
Can I Add Protein to This Dish?
Yes! Cooked chicken, Italian sausage, or crispy bacon make great additions. Simply cook your protein separately and stir it in with the tortellini at the end for a heartier meal.