Creamy Tortellini with Spinach and Mushrooms is a simple and satisfying dish that brings together tender cheese-filled pasta, earthy mushrooms, and fresh spinach all coated in a smooth, creamy sauce. It’s a meal that feels rich without being too heavy, making it perfect for a cozy night in.
I love how quickly this comes together, especially when I’m short on time but still want something that tastes like I put in extra effort. The mushrooms add a nice bite and a little earthiness, while the spinach brightens everything up. I find that using fresh spinach is key because it wilts down and blends perfectly into the creamy sauce, making every bite a little special.
My favorite way to enjoy this dish is with a sprinkle of parmesan cheese on top and some crusty bread on the side to soak up any leftover sauce. It’s a great meal for a quiet dinner alone or when friends come over and you want to serve something both comforting and a bit fancy without much fuss. It always brings a smile at my table!
Key Ingredients & Substitutions
Tortellini: Cheese-filled tortellini adds great texture and richness. If you can’t find tortellini, cheese ravioli or even stuffed shells work well too.
Mushrooms: Cremini mushrooms have a nice, deep flavor. You can use button mushrooms, portobello, or shiitake as tasty alternatives.
Spinach: Fresh baby spinach wilts beautifully and blends well. Frozen spinach is fine too—just thaw and drain well to avoid watery sauce.
Heavy Cream: This gives the sauce its creaminess. For a lighter dish, try half-and-half or coconut milk, but the sauce will be thinner.
Parmesan Cheese: Adds savory depth and helps thicken the sauce. Pecorino Romano or Asiago can also be tasty substitutes.
How Do I Get the Mushrooms Perfectly Browned and Flavorful?
Good mushroom flavor relies on proper sautéing. Here’s what works best:
- Use a hot pan with olive oil and butter for extra richness.
- Don’t overcrowd the pan—cook mushrooms in one layer so they brown evenly.
- Let them cook undisturbed for a minute or two before stirring to develop color.
- Once browned and most moisture evaporates, add garlic last to prevent burning and keep it fragrant.
This technique ensures your mushrooms add a deep, savory taste to the creamy sauce.
Equipment You’ll Need
- Large pot – for boiling the tortellini without crowding.
- Large skillet or sauté pan – perfect for cooking mushrooms and making the creamy sauce all in one pan.
- Wooden spoon or spatula – great for stirring without scratching your skillet.
- Colander – to drain cooked pasta quickly and easily.
- Measuring cups and spoons – to get your liquids and spices just right.
Flavor Variations & Add-Ins
- Swap mushrooms for sun-dried tomatoes for a tangy, chewy twist that brightens the dish.
- Add cooked Italian sausage or diced chicken for extra protein and heartiness.
- Stir in a handful of sun-dried tomato pesto for an herbaceous kick.
- Use kale or Swiss chard instead of spinach for a sturdier leafy green with a different flavor.
Creamy Tortellini with Spinach and Mushrooms
Ingredients You’ll Need:
- 1 package (about 9 oz) refrigerated cheese tortellini
- 1 tablespoon olive oil
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 3 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1/2 cup vegetable or chicken broth
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This meal takes about 20 minutes in total. It includes 10 minutes to boil the tortellini, plus about 10 minutes to sauté mushrooms, make the creamy sauce, and toss everything together. It’s a quick and easy dinner, perfect for any busy day.
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook as the package directs, usually about 3-5 minutes, until tender but still firm (al dente). Drain the tortellini and set it aside.
2. Sauté Mushrooms and Garlic:
While the tortellini cooks, heat the olive oil and butter together in a large skillet over medium heat. Add the sliced mushrooms and cook for 5 to 7 minutes, stirring every now and then, until they’re browned and their moisture has evaporated. Then add the minced garlic and cook for another minute until you can smell its lovely aroma.
3. Make the Creamy Sauce and Combine:
Pour the broth into the skillet to deglaze the pan, letting it simmer for 2-3 minutes to pick up all those yummy browned bits. Then lower the heat and stir in the heavy cream and grated Parmesan cheese. Keep stirring for 3 to 5 minutes until the sauce thickens a bit. Add the fresh spinach, cooking until it wilts, about 2-3 minutes. Season the sauce with salt, pepper, and red pepper flakes if you like a little kick. Finally, gently fold in the cooked tortellini, making sure everything is coated in creamy goodness. Serve right away, topped with extra Parmesan and chopped parsley. A piece of crusty bread on the side will help soak up all that delicious sauce — enjoy!
Can I Use Frozen Tortellini Instead of Fresh?
Yes, frozen tortellini works great! Just add a couple extra minutes to the cooking time and be sure to thaw slightly if possible for more even cooking.
Can I Substitute the Heavy Cream for a Lighter Option?
Absolutely! You can use half-and-half or a combination of milk and cream cheese, but the sauce will be less rich and creamy. Adjust seasonings to taste.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or cream to refresh the sauce.
Can I Add Protein to This Dish?
Yes! Grilled chicken, cooked sausage, or crispy bacon can be stirred in for extra heartiness and flavor. Just add cooked protein towards the end to warm through.