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Creamy Tortellini with Spinach and Mushrooms Recipe
Ben Carraoli

Creamy Tortellini with Spinach and Mushrooms Recipe

I recently made this creamy tortellini with spinach and mushrooms, 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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.