Creamy Tortellini with Spinach and Mushrooms

Ingredients

• 15 ml (1 tablespoon)olive oil
• 14 g (1 tablespoon)butter
• ½ mediumonion, chopped
• 225 g (8 ounces)cremini mushrooms, sliced
• 3 clovesgarlic, minced
• ¼ teaspoonItalian seasoning
• 80 ml (⅓ cup)chicken broth or dry white wine
• 240 ml (1 cup)double cream
• 510 g (2 packages, 9 ounces each)refrigerated cheese tortellini
• About 60 g (2 cups, packed)fresh baby spinach
• 50 g (½ cup)freshly grated Parmesan cheese
• To tastesalt and pepper

Instructions

1. 1

   Sauté the onion

   Heat the olive oil and butter in a deep frying pan over medium-high heat. Add the chopped onion and sauté for 5 minutes.

2. 2

   Prepare the mushrooms

   While the onion cooks, slice the mushrooms if they are not already prepared.

3. 3

   Cook the mushrooms

   Add the mushrooms, garlic and Italian seasoning to the pan. Sauté for another 5 minutes.

4. 4

   Cook the tortellini

   Pour in the chicken broth or white wine and the cream, then add the tortellini and stir well. Cover the pan, reduce the heat to medium and cook for 5 minutes.

5. 5

   Wilt the spinach

   Remove the lid and stir. The tortellini should be cooked and the sauce slightly reduced and thickened. Add the spinach and stir continuously for 1–2 minutes, until wilted. Add a splash more cream if you prefer.

6. 6

   Finish and serve

   Stir in the Parmesan, then season with salt and pepper to taste. Serve immediately.

What is creamy tortellini with spinach and mushrooms?

Tortellini are filled pasta parcels associated with Italian cooking; this one-pan creamy version is a convenient, American-style weeknight meal. Cheese-filled pasta, mushrooms and greens come together in a rich sauce.

The method works by cooking the tortellini directly in cream and broth, so the pasta and sauce share the same pan. Parmesan at the end adds a savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 734 calories, 27g protein, 64g carbs, 42g fat.

The tortellini provide most of the carbohydrates and some of the protein, with cheese adding further protein. Cream, butter, oil and Parmesan contribute much of the fat. Pair a serving with a green salad or extra vegetables for a fresh contrast.

Choosing the key ingredients

Tortellini: Refrigerated cheese tortellini are designed to cook quickly, making them a good fit for the short covered simmer. Use the quantity specified so the liquid-to-pasta balance stays close to the recipe.

Mushrooms: Cremini mushrooms bring a deep, earthy flavour. Slice them evenly so they cook at a similar rate.

Cream and Parmesan: Double cream gives the sauce its body, while freshly grated Parmesan melts into it near the end. Grating the cheese yourself helps it blend smoothly.

Build flavour in the pan

Onion base: Sauté the onion in both oil and butter for the full 5 minutes before adding the other ingredients. This gives it time to soften and flavour the cooking fat.

Mushroom stage: Add the mushrooms with the garlic and Italian seasoning, then sauté for another 5 minutes. Keep an eye on the garlic as it cooks so it does not scorch.

Cook the pasta gently

Covered simmer: Once the tortellini and liquids are in the pan, cover it and reduce the heat to medium for 5 minutes. The lid traps heat and helps the pasta cook in the sauce.

Check the pasta: After uncovering, stir and check that the tortellini is tender. If it needs more time, follow the pasta packet guidance and keep a close eye on the sauce.

Get the sauce and spinach right

Sauce texture: The sauce should be slightly reduced and thickened after the covered cooking stage. Stir thoroughly when you uncover the pan so the pasta is coated.

Spinach: Add it only once the tortellini is cooked, then stir continuously for 1–2 minutes until the leaves have wilted. Finish with Parmesan and season to taste.

Serve it while hot

This dish is best served straight away, while the sauce is creamy and the spinach is freshly wilted. A crisp green salad or steamed vegetables can add freshness alongside the rich pasta.

The recipe is a complete one-pan meal, but bread can be served alongside to mop up any sauce.

Recipe notes & tips

• Slice the mushrooms before adding them so they cook evenly.
• Prepare the mushrooms while the onion sautés to make good use of the cooking time.
• Keep the pan covered during the 5-minute tortellini simmer.
• Stir continuously after adding the spinach so it wilts evenly.
• Grate the Parmesan just before adding it for an even melt.
• Taste the sauce before adding salt, as Parmesan and broth can already be salty.

Variations

• Use white wine: Replace the chicken broth with dry white wine as listed in the ingredients.
• Choose vegetable broth: Swap in vegetable broth for a meat-free alternative to chicken broth.
• Add extra greens: Stir in more baby spinach and cook until wilted.
• Change the mushrooms: Use another sliced mushroom variety in place of cremini.
• Adjust the herbs: Use a different Italian herb blend if that is what you have to hand.

Common mistakes to avoid

• Crowding the pan: Use a deep skillet so the tortellini and sauce fit comfortably and can be stirred.
• Skipping the lid: Cover the pan for the 5-minute simmer so the tortellini cooks as directed.
• Adding spinach too early: Wait until the tortellini is cooked, then stir the leaves in until wilted.
• Leaving the garlic too long: Add it with the mushrooms and keep it moving as you sauté.
• Overcooking after adding spinach: Stir for about 1–2 minutes, just until the leaves wilt.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave until piping hot; add a small splash of cream or water if the sauce has thickened.

Frequently asked questions