Description
Creamy Tortellini with Spinach and Mushrooms is a quick and comforting Italian-inspired dish featuring tender cheese tortellini simmered in a luscious cream sauce with sautéed mushrooms, fresh spinach, and parmesan cheese. Perfect for a satisfying weeknight meal.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
Liquid Ingredients
- 1/3 cup chicken broth or dry white wine
- 1 cup heavy/whipping cream
Main Ingredients
- 2 (9 ounce) packages refrigerated cheese tortellini
- 2 cups packed fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
Seasoning
- Salt and pepper, to taste
Instructions
- Sauté Onions: Add the olive oil and butter to a deep skillet over medium-high heat. Sauté the chopped onion for about 5 minutes until they are soft and translucent.
- Prepare Mushrooms: While the onion is cooking, slice the cremini mushrooms to have them ready to add to the skillet.
- Add Mushrooms, Garlic, and Seasoning: Add the sliced mushrooms, minced garlic, and Italian seasoning to the skillet. Continue sautéing the mixture for another 5 minutes until the mushrooms are tender.
- Add Liquids and Tortellini: Pour in the chicken broth (or white wine), heavy cream, and cheese tortellini into the skillet. Stir well to combine, then cover the pan. Reduce heat to medium and cook for 5 minutes allowing the tortellini to cook through and the sauce to start thickening.
- Incorporate Spinach: Uncover the skillet and stir the mixture. Add the fresh baby spinach and stir continuously until the spinach is wilted, about 1 to 2 minutes. If the sauce is too thick, add a splash more cream to reach desired consistency.
- Finish with Parmesan and Seasoning: Stir in the freshly grated parmesan cheese. Season with salt and pepper to taste. Serve immediately for best flavor and texture.
Notes
- You can substitute the chicken broth with dry white wine for a different flavor profile.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Refrigerated tortellini cooks quickly in the sauce, so keep an eye on it to avoid overcooking.
- Fresh spinach can be substituted with baby kale or swiss chard if preferred.
- Feel free to add crushed red pepper flakes for a touch of heat.
