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Creamy Tortellini with Spinach and Mushrooms Recipe
Ash Tyrrell

Creamy Tortellini with Spinach and Mushrooms Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.