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Creamy Tortellini with Spinach & Mushrooms Recipe | Savory & Delicious

I recently made this creamy tortellini with spinach and mushrooms recipe, and I couldn’t wait to share how comforting and satisfying it turned out. I love how quickly it comes together, especially on nights when I want something warm and cozy without spending an hour in the kitchen.

The creaminess, the earthy mushrooms, and the soft tortellini pair so perfectly that I found myself going back for seconds. If you enjoy simple but rich pasta dishes, you’re going to love this one. You can also enjoy similar crisp textures with Crispy Baked Zucchini Chips for a veggie side. Let me walk you through exactly how I made it.

Ingredients

Here’s what you need to create this delicious and creamy pasta dish. I’ve added little tips based on what gives the best flavor and texture:

1 tablespoon extra-virgin olive oil — gives a smooth base for sautéing.
1 tablespoon butter — enhances richness and blends beautifully into the sauce.
½ medium onion, chopped — choose a mild or sweet onion for better depth.
8 ounces cremini mushrooms, sliced — fresh mushrooms work best for texture and flavor.
3 cloves garlic, minced — fresh garlic creates a more aromatic base than jarred varieties.
¼ teaspoon Italian seasoning — adds warm, herby notes.
⅓ cup chicken broth (or vegetable broth or white wine) — helps deglaze the pan and adds flavor.
1 cup heavy cream — creates the velvety, silky sauce.
Two 9-ounce packages of refrigerated cheese tortellini — cooks quickly and absorbs flavor well.
2 cups fresh baby spinach — fresh is better than frozen for color and texture.
½ cup freshly grated Parmesan cheese — grate fresh for smooth melting and bold flavor.
Salt & pepper, to taste — adjust at the end to balance the creaminess.

Note: Serves 4

Variations

Here are some great ways to customize the recipe:

Swap heavy cream for half-and-half if you prefer a lighter sauce.
Use spinach- or mushroom-filled tortellini for a flavor twist.
Keep it vegetarian with vegetable broth.
Add sun-dried tomatoes, chili flakes, or fresh herbs to elevate flavor.
Add cooked chicken or Italian sausage if you want extra protein — or try a Bang Bang Chicken Sandwich for a quick protein-packed meal alongside your pasta.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Large deep skillet — used to sauté and cook everything in one pan.
Cutting board & knife — for chopping vegetables.
Wooden spoon or spatula — to stir gently without breaking tortellini.
Cheese grater — for fresh Parmesan that melts smoothly.

How to Make Creamy Tortellini with Spinach and Mushrooms

Sauté the Aromatics and Mushrooms

Start by heating the olive oil and butter in a large skillet over medium-high heat. Add the chopped onion and cook until soft and translucent. Stir in the mushrooms, garlic, and Italian seasoning, letting the mushrooms cook until they release moisture and develop a golden brown color.

Add Liquids, Tortellini, and Cream

Pour in the broth and heavy cream, stirring to combine everything smoothly. Add the tortellini directly into the sauce and stir to coat. Lower the heat slightly, cover the skillet, and let the tortellini cook for about 5 minutes while the sauce thickens.

Wilt the Spinach and Finish with Parmesan

Uncover the skillet and add the fresh spinach. Stir until it wilts into the sauce. Add the grated Parmesan, stirring until it melts fully and blends into the creamy mixture. Taste and adjust with salt and pepper before serving.

Additional Tips for Making This Recipe Better

Here are a few personal tricks I use when making this dish:

I let the mushrooms brown without stirring for a few minutes to deepen their flavor.
Freshly grated Parmesan makes a huge difference — it melts creamier than packaged cheese.
If the sauce becomes too thick, I add a splash of cream or broth to loosen it.
I always season at the end because the Parmesan adds saltiness once melted.

How to Serve Creamy Tortellini with Spinach and Mushrooms

Serve this dish piping hot in shallow bowls to show off its creamy texture. Add extra Parmesan on top, along with a bit of cracked black pepper. For a beautiful finish, sprinkle fresh herbs like parsley or basil. It pairs perfectly with garlic bread, toasted baguette slices, or a crisp side salad.

Nutritional Information

Approximate values per serving:

Calories: ~734 kcal
Protein: ~27 g
Carbohydrates: ~64 g
Fat: ~42 g

Make Ahead and Storage

Make Ahead:
You can pre-chop the onion, mushrooms, and garlic ahead of time. You can also pre-sauté the vegetables and finish the dish later.

Storage:
Store leftovers in an airtight container in the fridge for up to 3–4 days. The pasta will absorb more sauce as it sits.

Freezing:
Freezing isn’t recommended because cream sauces tend to separate after thawing.

Reheating:
Warm gently over low heat and add a splash of cream or milk to bring back the creamy consistency.

Why You’ll Love This Recipe

Here’s why this creamy tortellini has become one of my go-to recipes:

It’s incredibly quick — done in 30 minutes but tastes restaurant-worthy.
Everything cooks in one pan, which means fewer dishes and easy cleanup.
The flavors balance beautifully — creamy, earthy, and comforting all at once.
It’s customizable — add veggies, switch tortellini flavors, or lighten it up.
It’s a cozy, satisfying meal perfect for weeknights or special dinners.

Ben Carraoli