Creamy Tortellini with Spinach and Mushrooms is a comforting dish that combines soft cheese-filled tortellini, tender mushrooms, and fresh spinach all wrapped in a smooth, rich cream sauce. The flavors blend together perfectly, making it a great meal for any night when you want something cozy but still fresh and satisfying.
I love making this dish when I need something quick yet special. One thing I always do is sauté the mushrooms until they’re golden and juicy before adding the spinach, so it adds a wonderful depth to the creamy sauce. Plus, the cheese tortellini melts just a little in the sauce, which makes every bite feel indulgently smooth and hearty without being heavy.
This meal is fantastic on its own or paired with a simple green salad or some crusty bread to soak up the extra sauce. I often find myself making just a little extra because the leftovers taste even better the next day, and it reheats beautifully. It’s a go-to comfort food that never disappoints, especially on chilly evenings.
Key Ingredients & Substitutions
Tortellini: Cheese-filled tortellini is key here for its creamy, cheesy flavors. If you can’t find cheese tortellini, spinach or mushroom-filled ones work well too. For a gluten-free option, use gluten-free tortellini or ravioli.
Mushrooms: Cremini mushrooms add a nice earthy flavor, but white button mushrooms or baby bella mushrooms are great substitutes. Fresh mushrooms sautéed well bring the best flavor and texture.
Spinach: Fresh spinach gives a nice pop of color and freshness. You can also use baby kale or Swiss chard if you want something sturdier. Just add greens towards the end to keep them tender.
Heavy Cream: This creates the rich, smooth sauce. For a lighter option, use half-and-half or a mix of milk and cream cheese. Coconut milk can also work for a dairy-free twist.
Parmesan Cheese: Adds savory depth and cheesiness to the sauce. Pecorino Romano or Asiago are great alternatives if you want a sharper taste.
How Can I Get Mushrooms Perfectly Cooked for This Dish?
Sautéing mushrooms well is important because it develops flavor and keeps them from releasing too much water into the sauce. Here’s how I do it:
- Heat the pan to medium-high and add oil or butter.
- Spread the mushrooms out so they cook in a single layer—don’t crowd the pan.
- Let them cook without stirring for 3-4 minutes to get a nice golden brown color.
- Then stir and cook for another 2-3 minutes until tender and browned.
- This way, mushrooms shrink and caramelize instead of steaming and turning soggy.
Good mushroom texture and flavor really make this creamy tortellini dish shine!
Equipment You’ll Need
- Large skillet – perfect for sautéing mushrooms and spinach, and simmering the creamy sauce all in one pan.
- Large pot – you’ll boil the tortellini here; using a bigger pot helps prevent sticking.
- Colander – to drain the tortellini easily without losing any pasta.
- Wooden spoon or silicone spatula – handy for stirring the sauce gently without scratching your pan.
- Grater – for freshly grating Parmesan cheese, which melts better and tastes fresher.
Flavor Variations & Add-Ins
- Add cooked chicken or Italian sausage for a protein boost that pairs well with creamy sauces.
- Swap spinach for kale or Swiss chard for a slightly stronger, earthier green.
- Mix in sun-dried tomatoes for a tangy, sweet contrast that brightens the dish.
- Try adding fresh herbs like basil or thyme to enhance the flavor and add freshness.
Creamy Tortellini with Spinach and Mushrooms
Ingredients You’ll Need:
- 1 package (9-12 oz) refrigerated cheese tortellini
- 2 tablespoons olive oil or butter
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup chopped fresh parsley (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for some heat
- Optional: 1/4 cup white wine or vegetable/chicken broth (to deglaze pan)
How Much Time Will You Need?
This creamy tortellini dish takes about 25 minutes in total. You’ll spend around 10 minutes prepping and cooking the tortellini and vegetables, then about 10-15 minutes preparing the creamy sauce and mixing everything together. It’s a quick and satisfying meal ready in no time!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain the tortellini and set aside.
2. Sauté Mushrooms and Garlic:
In a large skillet, heat the olive oil or butter over medium-high heat. Add the sliced mushrooms and cook until they turn golden brown and release their moisture, about 5-7 minutes. Add the minced garlic and cook for about 30 seconds until fragrant.
3. Deglaze the Pan (Optional):
If you’re using white wine or broth, pour it into the pan now. Scrape up any brown bits to add flavor, letting it reduce slightly for 1-2 minutes.
4. Add Spinach:
Lower the heat to medium. Add the fresh spinach in batches, stirring until it wilts down.
5. Make the Cream Sauce:
Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese and cook until the sauce thickens slightly, about 3-4 minutes. Season with salt, pepper, and red pepper flakes if using.
6. Combine and Serve:
Add the cooked tortellini to the skillet. Gently toss to coat the pasta with the creamy sauce. Stir in the chopped fresh parsley. Adjust seasoning if needed.
7. Garnish and Enjoy:
Serve the creamy tortellini hot, topped with extra Parmesan cheese and parsley. It pairs wonderfully with crusty bread for soaking up any extra sauce.
Can I Use Frozen Tortellini for This Recipe?
Yes! Just make sure to cook the frozen tortellini according to package instructions and add a minute or two to the boiling time if needed. Drain well before adding to the sauce.
How Can I Make This Dish Dairy-Free?
Replace the heavy cream with canned coconut milk or a dairy-free cream alternative, and use nutritional yeast or a vegan Parmesan substitute instead of the cheese. The sauce will still be creamy and flavorful!
Can I Prepare This Meal Ahead of Time?
Absolutely! You can cook the tortellini and make the sauce ahead, then store them separately in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of milk or cream if the sauce thickens too much.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
