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Creamy Spinach Tortellini Mix

Category: Satisfying Main Dishes for Every Occasion

Tortellini cooked with a creamy parmesan garlic touch, filled with mushrooms and spinach, all made in one pan. Super easy comfort food, vegetarian and fast cleanup.
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Barbara Chef
Updated on Wed, 14 May 2025 20:21:08 GMT
Creamy Tortellini with Spinach and Mushrooms Highlight
Creamy Tortellini with Spinach and Mushrooms | cookwithcarla.com

Turn your plain tortellini into something extra special with a creamy blend of mushrooms and spinach that takes just half an hour. All you need is one pan and a few fresh veggies with cheesy pasta in a smooth garlic and parmesan sauce. You'll get a cozy dinner that looks fancy, and you won't have much to wash up after.

After a bunch of trial and error, I realized tossing uncooked tortellini right in the sauce totally changed my weeknight meals. It just saves you time and effort but still packs in loads of flavor.

Irresistible Ingredients

  • Quality tortellini: Look for the refrigerated stuff in the grocery store
  • Creamy cremini mushrooms: These give a rich, earthy boost
  • Leafy spinach: For a pop of green and some extra nutrients
  • Heavy cream: Brings all the creaminess
  • Real Parmesan: Turns the sauce into magic
  • Tasty spices: Make every bite awesome

Simple Steps to Awesome

Bringing It Together**
Add spinach and parmesan bit by bit so nothing clumps. Everything blends nicely.
Tortellini Time:**
Let the pasta cook right in the creamy base soaks up all the flavor, plus it thickens the sauce itself.
Get Saucy:**
Pour in your broth and heavy cream and stir them in gently. This makes the ideal sauce to cook your pasta.
Sauté First:**
Cook up onions and mushrooms super well to create those rich deep flavors and get rid of extra liquid.
Tortellini Tossed in Creamy Spinach Mushroom Sauce (All in One Pan!) Highlight
Tortellini Tossed in Creamy Spinach Mushroom Sauce (All in One Pan!) | cookwithcarla.com

The real trick is making sure you cook the mushrooms right and take your time getting the sauce just how you want it. Every step adds new flavors.

Tasty Combos

Dish it up with a side salad and cheesy garlic bread. If you want more, add roasted chicken or pork. It’s also awesome on its own for a meat-free meal.

Fun Twists

Swap out broth for a splash of white wine. Mix up the mushrooms with any kind you like. Extra cream makes things even richer. Frozen tortellini works too if you need it.

Leftover Plan

Pop leftovers in the fridge with a lid—they’ll stay fresh for about four days. Warm them up gently and maybe add a drop more cream if they’re too thick. These are at their best when eaten soon, not after freezing.

Spinach Mushroom Creamy Tortellini (One-Pan Dinner) Highlight
Spinach Mushroom Creamy Tortellini (One-Pan Dinner) | cookwithcarla.com

This one-pan wonder is my absolute favorite for quick, impressive dinners. The creamy sauce mixes with tender pasta and plenty of veggies for a comfort meal that still feels super fancy.

Recipe FAQs

→ Should I prep tortellini ahead?
Nope, toss the tortellini right in with the sauce. The noodles actually help thicken everything as they cook.
→ Can I swap out mushrooms?
Sure thing, use any kind you like—try portobello, button, or even shiitake.
→ How should I keep any extra?
Pop leftovers in a sealed container. They’ll be fine in the fridge for up to three days. To reheat, just warm gently and pour a bit more cream if it’s looking dry.
→ Is this meal veggie-friendly?
Yep, just stick with cheese tortellini and veggie broth instead of the chicken stuff.
→ The sauce turned out too thick, what now?
Easy fix—just stir in some more broth or a splash of cream till it's as creamy as you want.

Creamy Spinach Tortellini Mix

Fast one-pan creamy tortellini loaded with mushrooms and spinach. Cozy vegetarian meal done in just half an hour.

Prep Time
10 min
Cook Time
20 min
Total Time
30 min

Category: Main Dishes

Difficulty: Easy

Cuisine: American

Yield: 4 Servings

Dietary Preferences: Vegetarian

Ingredients

→ Main Ingredients

01 Salt and pepper as much as you like
02 Half a cup parmesan, grated fresh
03 Two big handfuls fresh baby spinach
04 Eighteen ounces cheese tortellini from the fridge
05 One cup heavy cream or whipping cream
06 About a third cup chicken broth or dry white wine
07 A sprinkle of Italian herbs, about a quarter teaspoon
08 Three garlic cloves, finely chopped
09 Eight ounces cremini mushrooms, cut into slices
10 Half a medium onion, diced
11 One tablespoon of butter
12 One tablespoon of olive oil

Steps

Step 01

Scatter the parmesan on top and let it melt in. Shake on salt and pepper until you’re happy with how it tastes. Pile that hot cheesy tortellini into bowls.

Step 02

Toss in the spinach and mix it around so it wilts - that happens quick. The sauce should really look creamy by now, parm’s next up.

Step 03

Dump in cream, broth, and those tortellini. Stir well then get a lid on the pan. Drop the heat to medium so everything cooks together, about 5 minutes.

Step 04

Now throw in the mushroom slices, garlic, and sprinkle in the herbs. Keep stirring for roughly 5 minutes until the mushrooms shrink and look golden.

Step 05

Pop your butter and olive oil in a deep skillet on medium-high. Tip in the chopped onions and cook until they’re soft, which’ll take about 5 minutes.

Notes

  1. Your tortellini actually cooks right there in the sauce, so forget about boiling it first
  2. Swap the chicken broth for veggie broth if that’s more your style
  3. Is your sauce too thick? Splash in a bit more cream to fix that

Required Equipment

  • A big deep pan or skillet
  • Measuring stuff like cups and spoons
  • A sharp knife to dice things

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Cream, parmesan, and cheese tortellini all have dairy
  • Tortellini pasta contains wheat
  • There’s egg in the pasta dough

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 734
  • Fat: 42 g
  • Carbs: 64 g
  • Protein: 27 g