Creamy Tortellini with Spinach and Mushrooms is a comforting meal filled with soft, cheesy tortellini pasta, tender mushrooms, and fresh spinach all wrapped in a smooth, creamy sauce. It’s simple, delicious, and perfect for a cozy night when you want something warm and satisfying without a lot of fuss.
I love how the mushrooms add just the right amount of earthiness, while the spinach gives a pop of color and freshness to the dish. The creamy sauce ties everything together, making every bite rich and flavorful. I usually cook this when I want to make something quick but feel like I’m treating myself to a little comfort food.
My favorite way to serve this is with a sprinkle of Parmesan cheese on top and a side of garlic bread to soak up every last bit of the sauce. It also makes great leftovers, so I sometimes double the recipe to have lunch ready for the next day. This dish always feels like a warm hug on a plate!
Key Ingredients & Substitutions
Cheese Tortellini: This pasta brings a cheesy, tender bite to the dish. Fresh is great for softness, but frozen works well too. If you’re avoiding gluten, try gluten-free tortellini or stuffed pasta alternatives.
Mushrooms: Cremini mushrooms add a lovely, earthy flavor. You can swap with white button mushrooms or shiitake for a deeper taste. Just slice them thin so they cook evenly.
Spinach: Fresh spinach gives the recipe a fresh, vibrant touch. Baby spinach is perfect because it wilts quickly. If you don’t have fresh, frozen spinach can work — just make sure to thaw and drain it beforehand.
Heavy Cream: This is key for the rich, creamy sauce. For a lighter option, substitute with half-and-half or whole milk mixed with a little flour to thicken, though the sauce will be less rich. Coconut milk can also be a dairy-free alternative for a different twist.
Parmesan Cheese: Parmesan melts beautifully and adds a salty, nutty flavor. If you don’t have Parmesan, Pecorino Romano or Asiago are good substitutes. For dairy-free diets, nutritional yeast can add a cheesy flavor.
How Can You Make the Cream Sauce Smooth and Rich Without It Breaking?
The cream sauce can be a little tricky because it needs the right heat and ingredients to stay silky. Follow these tips for success:
- Keep the heat at medium or medium-low once you add the cream. Boiling cream can cause it to curdle or break.
- Slowly stir in the Parmesan cheese after the cream simmers gently so it melts evenly and the sauce thickens smoothly.
- If your sauce feels too thick, add reserved pasta water a little at a time. The starch in the water helps loosen the sauce and makes it stick wonderfully to the tortellini.
- Try not to rush the cooking process. Allow the sauce to gently thicken by simmering for a few minutes before mixing everything together.
Equipment You’ll Need
- Large pot – for boiling the tortellini; a roomy pot helps prevent sticking.
- Large skillet or sauté pan – perfect for cooking mushrooms and making the creamy sauce in one pan.
- Wooden spoon or silicone spatula – easy for stirring without scratching your cookware.
- Colander – to drain tortellini quickly and easily.
- Measuring cups and spoons – to keep your ingredient amounts just right.
Flavor Variations & Add-Ins
- Add cooked chicken or Italian sausage for extra protein and a heartier meal.
- Swap Parmesan for goat cheese or cream cheese for a tangier, creamier sauce.
- Include sun-dried tomatoes or roasted red peppers to add a sweet, bright flavor contrast.
- Try fresh herbs like basil or thyme instead of parsley to change the flavor profile.
How to Make Creamy Tortellini with Spinach and Mushrooms
Ingredients You’ll Need:
- 12 oz (about 340g) cheese tortellini (fresh or frozen)
- 2 tablespoons olive oil
- 8 oz (225g) cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 3 cups fresh spinach leaves
- 1 cup heavy cream
- ½ cup chicken or vegetable broth
- ½ cup grated Parmesan cheese, plus more for garnish
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
How Much Time Will You Need?
This recipe takes about 25 minutes: roughly 10 minutes to prep and cook the tortellini alongside sautéing mushrooms and spinach, plus another 10-15 minutes for simmering the creamy sauce and combining everything. It’s a quick and easy dish that’s perfect for weeknights!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until just tender (al dente). Drain the pasta, reserving about ¼ cup of the cooking water. Set the tortellini aside.
2. Sauté the Mushrooms:
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook them, stirring occasionally, until they are golden brown and soft, about 5 to 7 minutes.
3. Add Garlic and Spinach:
Add the minced garlic to the mushrooms and cook for about 30 seconds until fragrant. Gradually add the fresh spinach a handful at a time, stirring until all the spinach is wilted.
4. Make the Cream Sauce:
Pour the heavy cream and chicken or vegetable broth into the skillet. Let it gently simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens a bit.
5. Add Cheese and Seasonings:
Stir in the grated Parmesan cheese until fully melted and the sauce becomes creamy and smooth. Season with red pepper flakes if you like a bit of spice, plus salt and black pepper to your taste.
6. Combine Pasta and Sauce:
Add the cooked tortellini to the skillet, carefully tossing it in the sauce to coat well. If the sauce seems too thick, pour in a little bit of the reserved pasta water to loosen it.
7. Serve and Garnish:
Divide the creamy tortellini with spinach and mushrooms onto plates or bowls. Sprinkle extra Parmesan cheese and fresh chopped parsley on top. Serve warm, optionally alongside garlic bread for a delicious complete meal.
Can I Use Frozen Tortellini for This Recipe?
Yes! Frozen tortellini works great here. Just be sure to cook it according to the package directions and don’t overcook. Fresh or frozen both yield delicious results.
How Do I Store Leftovers?
Store any leftover creamy tortellini in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of cream or broth if the sauce has thickened too much.
Can I Make This Dish Vegan or Dairy-Free?
Absolutely! Use plant-based tortellini and substitute heavy cream with coconut cream or cashew cream. Nutritional yeast can replace Parmesan for that cheesy flavor.
What Can I Add to Make This Dish More Filling?
Try adding cooked chicken, Italian sausage, or crispy bacon for extra protein. For a vegetarian option, roasted chickpeas or sautéed tofu work well too.
