Creamy Tortellini with Spinach and Mushrooms is a comforting and simple dish that brings together soft, cheesy tortellini, tender mushrooms, and fresh spinach all wrapped in a rich, creamy sauce. The mushrooms add a lovely earthy flavor that pairs perfectly with the bright, leafy spinach, making it a meal that feels both hearty and fresh at the same time.
I love making this dish when I want something warm but not too heavy. The creamy sauce is easy to whip up with just a few ingredients, and it clings to every piece of tortellini in the best way. If you’re like me, you’ll appreciate how quickly it comes together for a busy weeknight but still tastes fancy enough to enjoy any time.
My favorite way to serve this is with a sprinkle of Parmesan cheese and some crusty bread on the side to soak up any extra sauce. It’s also great with a simple salad to keep things light and balanced. This recipe always feels like a little celebration in a bowl, and I’ve found that it’s a crowd-pleaser no matter who I’m cooking for!
Key Ingredients & Substitutions
Tortellini: Cheese-filled tortellini gives this dish its creamy, cheesy heart. Fresh or refrigerated tortellini works best for tenderness. If unavailable, frozen or dried stuffed pasta like ravioli can be used.
Mushrooms: Cremini mushrooms add a nice earthy flavor. You can swap with white button mushrooms or baby bella mushrooms. For a meatier texture, try portobello or shiitake slices.
Spinach: Fresh spinach wilts quickly and adds a mild, fresh taste. Baby spinach or chopped kale are great alternatives if you prefer a firmer texture or different flavor.
Heavy Cream & Parmesan: These create the rich sauce. If you want a lighter option, half-and-half or whole milk can work but the sauce will be thinner. Nutritional yeast or vegan Parmesan substitutes can replace cheese for dairy-free versions.
How Do You Get Mushrooms Perfectly Tender and Flavorful?
Sautéing mushrooms properly is key to building deep flavor without sogginess:
- Use medium-high heat and a good amount of olive oil or butter for browning.
- Avoid overcrowding the pan—mushrooms release water and may steam instead of brown.
- Cook the mushrooms until their moisture evaporates and they develop a golden-brown color, about 5-7 minutes.
- Add garlic near the end to keep its flavor bright and avoid burning it.
This technique brings out a rich, concentrated mushroom flavor that really lifts the creamy sauce.
Equipment You’ll Need
- Large pot – for boiling the tortellini easily without crowding.
- Large skillet – perfect for sautéing mushrooms and making the creamy sauce all in one pan.
- Wooden spoon or silicone spatula – helps stir without scratching your skillet.
- Colander – to drain the cooked tortellini quickly and simply.
- Measuring cups and spoons – for precise ingredient amounts, especially cream and cheese.
Flavor Variations & Add-Ins
- Add cooked chicken or Italian sausage for extra protein and a heartier meal.
- Swap Parmesan for shredded mozzarella or fontina for a milder, creamier cheese sauce.
- Stir in sun-dried tomatoes or roasted red peppers to add a sweet and tangy twist.
- Use kale or Swiss chard instead of spinach for a more robust leafy green flavor and texture.
Creamy Tortellini with Spinach and Mushrooms
Ingredients You’ll Need:
Main Ingredients:
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 tablespoons olive oil
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus extra for garnish
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley or chives for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, making the total time around 25 minutes. It’s perfect for a quick and satisfying dinner.
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 directions until tender but still firm. Drain well and set aside.
2. Sauté Mushrooms and Garlic:
Heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden brown and their moisture has evaporated. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Make the Cream Sauce:
Lower the heat to medium and pour in the heavy cream. Stir gently and let it simmer for a minute. Add the grated Parmesan cheese and crushed red pepper flakes if using. Stir until the cheese melts and the sauce thickens slightly, about 2-3 minutes.
4. Add Spinach and Combine:
Stir in the chopped spinach and cook until it wilts, about 1-2 minutes. Then gently add the cooked tortellini to the skillet. Toss everything carefully so the tortellini is evenly coated with the creamy sauce and vegetables. Season with salt and freshly ground black pepper to taste.
5. Garnish and Serve:
Remove from heat, sprinkle chopped parsley or chives on top, and add extra Parmesan cheese if you like. Serve immediately with crusty bread or a simple salad for a complete meal.
Can I Use Frozen Tortellini Instead of Fresh?
Yes, frozen tortellini works well! Just cook it according to the package instructions and add it directly to the sauce once thawed. No need to defrost beforehand, but avoid overcooking to keep it tender.
How Can I Make This Recipe Dairy-Free?
To make it dairy-free, substitute the heavy cream with coconut cream or a plant-based cream alternative, and use nutritional yeast or a dairy-free cheese substitute instead of Parmesan. The dish will still be creamy and flavorful!
Can I Prepare This Dish Ahead of Time?
Definitely! You can cook the tortellini and prepare the sauce separately, then combine and reheat gently on the stove before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge. Reheat over low heat on the stove, stirring occasionally, or microwave in short bursts until warmed through. Add a splash of cream or water if the sauce thickens too much.
