I just finished making this creamy tortellini with spinach and mushrooms, and honestly, I am blown away by how incredibly simple yet luxurious it tastes. The rich garlic parmesan sauce clings perfectly to the soft pasta, while the earthy mushrooms and fresh spinach add the perfect bite to every forkful. It smells absolutely divine in my kitchen right now, and I can’t believe this whole meal came together in just one pan.

If you need a comforting dinner that feels fancy without the fuss, this is exactly what you should make tonight. It has quickly become my new favorite way to enjoy a meatless Monday meal that satisfies everyone at the table. You can also enjoy similar flavors in Bobby Flay Salisbury Steak Recipe with Mushroom Gravy for a heartier, savory option.

Creamy Tortellini with Spinach and Mushrooms Recipe

Ingredients

Here is everything you need to create this delicious one-pan wonder. Using high-quality ingredients really makes the simple flavors shine through in the final dish.

1 tablespoon olive oil: Used for sautéing the aromatics and giving them a nice golden color.
1 tablespoon butter: Adds a rich flavor and helps brown the onions and mushrooms beautifully.
1/2 medium onion, chopped: Provides a sweet and savory base flavor; sweet onions work particularly well here.
8 ounces cremini mushrooms, sliced: These hold their shape well and offer a deeper, earthier flavor than white button mushrooms. You might also like a lighter mushroom option in Caprese Stuffed Portobello Mushrooms Recipe.
3 cloves garlic, minced: Fresh garlic is essential here for that aromatic punch; avoid the jarred stuff if you can.
1/4 teaspoon Italian seasoning: A perfect blend of dried herbs to season the cream sauce effortlessly.
1/3 cup chicken broth: Adds depth to the sauce; feel free to swap this for dry white wine for a more sophisticated taste.
1 cup heavy whipping cream: This creates the luxurious, velvety texture that makes this dish so comforting.
2 (9 ounce) packages refrigerated cheese tortellini: Fresh refrigerated pasta cooks faster and tastes much better than dried versions.
2 cups fresh baby spinach, packed: Adds color and nutrition; fresh spinach wilts perfectly without adding excess water like frozen spinach does.
1/2 cup freshly grated parmesan cheese: Grating it yourself ensures it melts smoothly without the grainy texture of pre-shredded cheese.
Salt and pepper: Essential for seasoning the dish to your specific taste preferences right at the end.

Note: This recipe yields approximately 4 full servings.

Variations

This recipe is wonderfully versatile, allowing you to tweak ingredients based on your dietary needs or whatever you happen to have in your pantry.

Protein Boost: While this is a meatless dish, you can easily add protein. I often toss in some cooked shredded chicken, sliced Italian sausage, or even crispy bacon bits right at the end for extra heartiness.
Dairy-Free Option: To make this dairy-free, substitute the butter for vegan butter, use full-fat coconut milk or a plant-based heavy cream alternative, and swap the parmesan for nutritional yeast or a vegan cheese shred.
Vegetable Add-ins: If you want more veggies, try adding sun-dried tomatoes for a tart sweetness, chopped asparagus, or even peas. These can be added along with the broth to cook slightly before the sauce thickens.
Wine Infusion: For a more restaurant-quality flavor, replace the chicken broth with a dry white wine like Sauvignon Blanc or Pinot Grigio. The alcohol cooks off, leaving a lovely acidity that cuts through the rich cream.

Cooking Time

Here is a quick breakdown of how much time you will need to set aside for this recipe.

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

Equipment you need

You don’t need fancy gadgets for this meal, just a few basic kitchen tools will do the job perfectly.

Deep Skillet or Sauté Pan: You need a large pan with high sides to hold the pasta and sauce comfortably.
Chef’s Knife: Essential for chopping the onion and slicing the mushrooms evenly.
Cutting Board: A sturdy surface for prepping your vegetables and aromatics.
Wooden Spoon or Spatula: Perfect for stirring the sauce and scraping up flavorful browned bits.
Measuring Cups and Spoons: Necessary for accurately measuring the liquids and seasonings.
Cheese Grater or Microplane: Used for freshly grating the parmesan cheese for the best texture.

How to Make Creamy Tortellini with Spinach and Mushrooms

This process is incredibly straightforward, allowing you to build layers of flavor in a single pan without using a separate pot for boiling water.

Sauté the Aromatics

Start by placing your large skillet over medium-high heat and adding both the olive oil and butter. Once the butter has melted and is bubbling slightly, toss in your chopped onions. Cook them for about five minutes until they soften and start to become translucent, stirring occasionally to prevent burning.

Cook the Mushrooms and Garlic

Next, add the sliced cremini mushrooms, minced garlic, and Italian seasoning directly into the pan with the onions. Continue to sauté everything together for another five minutes. You want the mushrooms to release their moisture and develop a nice golden-brown color, which adds tremendous flavor to the final sauce.

Simmer the Tortellini

Pour the chicken broth and heavy cream into the skillet, then gently stir in the uncooked tortellini. Cover the pan with a lid and reduce the heat to medium. Let it cook for about five minutes; the pasta will cook directly in the liquid, absorbing the flavors while the starch helps thicken the sauce naturally.

Finish and Serve

Remove the lid and give everything a good stir; the sauce should be thicker now. Add the fresh spinach and toss it gently for about two minutes until it wilts completely into the sauce. Finally, stir in the grated parmesan cheese until melted, season with salt and pepper to taste, and serve immediately.

Additional Tips for Making this Recipe Better

After making this dish several times, I have learned a few tricks that really elevate the final result from good to absolutely amazing.

Sear for Flavor: I always make sure to let the mushrooms get a really good sear before adding any liquid. Don’t rush this step; that browning (Maillard reaction) creates a depth of savory flavor that makes the sauce taste like it simmered for hours.
Grate Your Cheese: I cannot stress this enough—buy a block of Parmesan and grate it yourself. Pre-grated cheese is coated in anti-caking agents that prevent it from melting properly, leaving you with a gritty sauce instead of a silky one.
Don’t Overcook the Pasta: Keep an eye on the tortellini once you cover the pan. Refrigerated pasta cooks very quickly, and since it continues to cook slightly in the hot sauce even after you take it off the heat, you want it al dente.
Adjust Liquid: If you find the sauce is too thick for your liking after adding the cheese, I splash in a little extra chicken broth or even a tablespoon of hot water. Conversely, if it’s too thin, let it simmer uncovered for an extra minute.
Fresh Herbs: While dried Italian seasoning is great, I love finishing this dish with some fresh chopped parsley or basil right before serving. It adds a pop of color and a fresh brightness that cuts through the richness of the cream.

How to Serve Creamy Tortellini with Spinach and Mushrooms

Serving this dish beautifully makes it feel like a special occasion meal, even on a busy weeknight.

To serve, ladle a generous portion of the creamy pasta into wide, shallow bowls to show off the tortellini and mushrooms. A sprinkle of extra freshly grated parmesan cheese on top is non-negotiable for me, and a crack of fresh black pepper adds a nice visual contrast. For a pop of color, garnish with fresh parsley or basil leaves.

Since this dish is quite rich, I recommend pairing it with lighter sides. A crisp green salad with a sharp vinaigrette helps cleanse the palate between bites. Garlic bread is also a fantastic choice for soaking up any extra creamy sauce left at the bottom of the bowl. If you are serving wine, a crisp white wine like Pinot Grigio or a light Chardonnay pairs beautifully with the creamy garlic sauce.

Nutritional Information

Here is a quick overview of the estimated nutrition facts per serving to help you plan your meals.

Calories: Approximately 600 kcal
Protein: 18g
Carbohydrates: 45g
Fat: 42g

Make Ahead and Storage

Knowing how to store leftovers properly ensures you can enjoy this delicious meal for days after making it.

Refrigerating Leftovers

You can store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The sauce will thicken significantly as it cools because the pasta absorbs the moisture, but the flavors actually meld together even better overnight.

Reheating Instructions

To reheat, place the pasta in a saucepan over low heat or use the microwave in short bursts. I always add a splash of water, milk, or extra cream before heating to help loosen the sauce back up to its original creamy consistency.

Freezing Guidelines

I personally do not recommend freezing this dish because cream-based sauces tend to separate and become grainy when thawed and reheated. The texture of the tortellini can also become mushy, so it is definitely best enjoyed fresh or from the fridge.

Why You’ll Love This Recipe

This dish checks so many boxes for a perfect weeknight dinner, and here are a few reasons why it will become a regular in your rotation.

Here is why this recipe is a winner:

One-Pan Cleanup: The absolute best part is that you only have one skillet to wash at the end of the night. No boiling a separate pot of water and no colander to clean means you get out of the kitchen faster.
Restaurant Quality at Home: It tastes incredibly indulgent and sophisticated, like something you would order at a nice Italian bistro. You get that luxurious, velvety sauce without needing any complex culinary skills.
Super Fast: From chopping the onion to putting the plate on the table, the whole process takes about 30 minutes. It is a lifesaver for those hectic evenings when you are hungry but don’t want to spend hours cooking.
Vegetarian Friendly: It is a hearty, satisfying meal that naturally doesn’t require meat, making it perfect for vegetarians or anyone trying to reduce their meat intake. The mushrooms provide a nice “meaty” texture that keeps it filling.
Customizable: It serves as a perfect blank canvas for whatever you have in the fridge. Whether you want to add spicy sausage, grilled chicken, or different veggies like kale or sun-dried tomatoes, the base recipe handles it all beautifully.

Ash Tyrrell