Creamy Tortellini with Spinach and Mushrooms is a comforting dish that’s perfect for any night you want something warm and satisfying. The tender cheese-filled tortellini pairs beautifully with sautéed mushrooms and fresh spinach all tossed in a rich, creamy sauce that feels like a cozy hug in a bowl.
I love making this when I need a quick but special meal. The mushrooms add a lovely earthy flavor, while the spinach gives it a fresh, green touch that brightens up the creamy sauce. One of my favorite tricks is to let the sauce simmer just a little longer so it gets thick and coats every piece of pasta just right.
This dish works great on its own or with a simple side salad and some crusty bread to soak up the extra sauce. It’s a recipe that always gets compliments and leftovers don’t last long in my house — it’s just that good and easy to eat again the next day. I find it’s one of those meals that feels fancy but comes together without any fuss, which makes it a go-to for busy evenings.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh refrigerated tortellini offers the best texture and flavor. If you prefer, frozen tortellini works too – just adjust cooking time. For a lighter dish, try whole wheat or gluten-free varieties.
Mushrooms: Cremini mushrooms bring a nice earthiness, but white button mushrooms or shiitake also taste great. Dried porcini soaked in warm water can deepen the flavor if you want a richer taste.
Spinach: Baby spinach wilts quickly and blends well into the sauce. You can swap with kale or Swiss chard for a heartier green, just sauté them a bit longer before adding cream.
Heavy Cream: This makes the sauce rich and silky. For a lighter version, use half-and-half or coconut milk, but expect a thinner sauce and slightly different flavor.
Parmesan Cheese: Adds depth and a mild nutty flavor. If you don’t have Parmesan, Pecorino Romano or Grana Padano can work. Freshly grated cheese always melts better than pre-shredded.
How Do I Get Mushrooms Perfectly Golden and Flavorful?
Well-cooked mushrooms transform the dish. Here’s how to get them just right:
- Use a large, hot skillet so mushrooms don’t steam.
- Add olive oil and wait until it’s hot before adding mushrooms.
- Cook mushrooms without stirring for a couple of minutes to let them brown.
- Then stir occasionally, until they release moisture and become golden brown (about 6-8 minutes).
- Season lightly with salt near the end to draw out moisture without making mushrooms soggy.
This method brings the best flavor and texture, building a rich base for the creamy sauce.
Equipment You’ll Need
- Large skillet – perfect for sautéing mushrooms and spinach evenly without crowding.
- Medium pot – to boil tortellini easily and drain without hassle.
- Wooden spoon or spatula – helps stir the sauce gently and scrape browned bits from the pan.
- Colander – to drain cooked tortellini quickly and safely.
- Grater – for fresh Parmesan cheese, which melts smoothly and adds great flavor.
Flavor Variations & Add-Ins
- Add cooked chicken or Italian sausage for extra protein and heartiness.
- Swap Parmesan with goat cheese or cream cheese for a tangier, creamier sauce.
- Include sun-dried tomatoes or roasted red peppers for a sweet, vibrant touch.
- Try fresh herbs like basil or thyme to brighten the dish before serving.
How to Make Creamy Tortellini with Spinach and Mushrooms?
Ingredients You’ll Need:
Main Ingredients:
- 1 package (about 9 oz) refrigerated cheese tortellini
- 2 tablespoons olive oil
- 8 oz cremini or white mushrooms, sliced
- 3 cups fresh baby spinach
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus extra for garnish
- ½ cup vegetable or chicken broth
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, so plan for around 30 minutes total. It’s a quick and comforting meal you can have ready for dinner any day of the week!
Step-by-Step Instructions:
1. Cooking the Tortellini:
Start by boiling the tortellini in a pot of salted water according to the package instructions. Once they’re tender but still firm (al dente), drain and set them aside while you make the sauce.
2. Sautéing Mushrooms and Garlic:
Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook them without stirring for a few minutes until they start to brown. Keep cooking and stirring occasionally until they’ve released all their moisture and are golden brown, about 6-8 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
3. Making the Creamy Sauce:
Pour in the broth to deglaze the pan, scraping up any tasty brown bits on the bottom. Lower the heat to medium, then stir in the heavy cream and the grated Parmesan cheese. Let the sauce simmer gently for 3-5 minutes until it thickens a bit. Season with salt, black pepper, and add the crushed red pepper flakes if you like a touch of heat.
4. Adding Spinach and Combining:
Stir in the fresh spinach and cook until just wilted, about 2 minutes. Then add the cooked tortellini to the pan, tossing gently to coat the pasta with the creamy sauce. Heat everything together for another 2 minutes so the flavors combine beautifully.
5. Serving:
Serve your creamy tortellini hot, sprinkled with extra Parmesan cheese and fresh chopped parsley. It’s delicious on its own or great with a side of crusty bread to scoop up every bit of the creamy sauce.
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, frozen tortellini works well! Just add a minute or two to the cooking time and be sure to cook them until they float and are tender. Drain and proceed with the recipe as usual.
How Can I Make This Dish Vegan or Dairy-Free?
Swap the heavy cream for coconut cream or a plant-based cream alternative, and use a vegan Parmesan substitute or nutritional yeast for cheesy flavor. Make sure to check your tortellini is vegan or use dairy-free pasta instead.
Can I Prepare This Dish Ahead of Time?
Absolutely! Prepare the sauce and cook the tortellini separately, then combine and gently reheat when ready to serve. Store leftovers in an airtight container in the fridge for up to 3 days.
What’s the Best Way to Store and Reheat Leftovers?
Keep leftovers in a sealed container in the fridge. Reheat gently on the stovetop over low heat, adding a splash of cream or broth if the sauce seems too thick, and stir occasionally for even heating.
