One Pot Creamy Mushroom Tortellini Recipe (2024)

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One-Pot Creamy Spinach Mushroom Tortellini Recipe is an easy and delicious meatless dinner bursting with tender spinach and juicy, perfectly cooked mushrooms. Ready in just 30 minutes, the whole family will love this comforting weeknight pasta recipe.

Creamy Spinach Mushroom Tortellini

Sometimes a person (me!) just needs a pot full of creamy, cheese-filled pasta. With that in mind, I made this irresistibly delicious spinach and mushroom one-pot tortellini smothered in the most luscious cream sauce you will ever taste!

So rich and so creamy (because, yes, there is heavy cream in there!), these cheese-filled pasta pillows will have your whole family singing praises.

It’s what we call “a bowl of the Monday’s”around here (and by we…I mean me).

Anyway, this creamy mushroom tortellini recipe is serious comfort food. Because yes, after a long (and amazing) weekend, I needed some heavy food to compliment all the delicious heavy food I ate all weekend. I tell myself that I’ll start eating healthier tomorrow, but I totally know that’s a lie. The pasta and chocolate will win.

Get ready because this easy recipe will quickly become your go-to weeknight dinner whenever you’re craving something easy, filling, and super comforting.

Ingredients

Mushrooms
Butter
Shallots
Garlic
Thyme
Dry white wine
Vegetable broth
Spinach
Heavy whipping cream
Cheese tortellini
Parmesan cheese

As you can see, this mushroom tortellini recipe isn’t all unhealthy. I mean, those mushrooms and that spinach are super good for you.

Plus dairy is packed with protein and calcium, so at least we know we’ll have strong bones and repaired muscles…as soon as you can remove yourself from the sofa…because this will put you in one of the most amazing food comas…like, ever.

Don’t worry, it’stotally worth it.

What is the best tortellini to use for this recipe?

Feel free to use fresh tortellini (found in the refrigerated section at your local grocery store), dried, or even frozen tortellini. I chose to add three cheese tortellini, but mushroom, spinach, or pancetta-filled tortellini would also be delicious.

Are the leftovers good the next day?

Leftover creamy mushroom tortellini is delicious the next day. I do recommend that you reheat your pasta in the microwave, however, as it is a million times better warm than cold.

What mushrooms are best in this recipe?

You can use any of your favorite mushrooms. Feel free to purchase whole mushrooms and slice them yourself, or buy them pre-sliced and save a few minutes of prep time. My top mushroom picks include,

White mushrooms
Cremini mushrooms
Baby Bella mushrooms

Optional veggie and meat additions?

This easy pasta dish would be delicious with:

How to Cook Mushrooms

Believe it or not, there is a right – or better way – to cook mushrooms. Of course, there really are a million ways to cook mushrooms, but I find that this method provides the most tender, perfectly browned, and never soggy, sautéed mushrooms. Preparing properly cooked mushrooms is especially important for dishes where mushrooms are the star ingredient, as in this mushroom tortellini recipe.

Use a damp paper towel to clean your mushrooms and gently remove any dirt. If your mushrooms arereally dirty, briefly submerge them in cold water and transfer directly to a soft towel to dry completely. The mushrooms need to be completely dry before cooking.
Halve, quarter, slice each mushroom.
Heat a large skillet over high heat. You want a hot skillet. Add the olive oil (you only need a very thin layer to coat the surface of the pan).
Add mushrooms in a single layer.
Cook for approximately 4 minutes before flipping over to sauté the other side.
Do not overcook. Do not allow mushrooms to cook in their own juices – this means that you’ll want to remove them before they’re cooked fully.

And that, friends, is how to cook mushrooms so that they are tender and delicious rather than rubbery and flat.

Learn more, Sauteed Mushrooms (How to Cook Mushrooms)

How to Cook Creamy Mushroom Tortellini

Cook the mushrooms – Heat the olive oil in a large skillet over high heat. Make sure your skillet is hot. Add the sliced mushrooms in a single layer, making sure not to overcrowd the skillet. Cook the mushrooms until they are lightly browned, approximately 4 minutes on each side. Remove to a clean plate and repeat with the remaining sliced mushrooms.
Cook the aromatics – Reduce heat to medium. To the same skillet add the butter and shallots. Season with a pinch of salt and black pepper and sauté for 3-4 minutes, stirring frequently. We want the shallots to be tender and translucent, not browned (reduce heat if necessary). Add the minced garlic and thyme and sauté for about 1 more minute.
Deglaze the pan with a splash of white wine. Scrape up any brown bits stuck to the bottom of the skillet. Allow the wine to come to a simmer over medium-high heat before adding the vegetable stock. Return to a simmer. Reduce heat to low and simmer for 4-5 minutes or until the liquid reduces by half. Add the baby spinach to the skillet and continue to cook until spinach is wilted and fully cooked.
Make your cream sauce. Reduce heat to medium. Slowly add the cream to the pot and stir to combine. Remove from heat (do not bring to a boil). Season with salt and pepper, to taste.
Put it all together. Transfer pre-cooked tortellini to the pot. Return the cooked mushrooms to the pan. Gently stir to combine. Serve with freshly grated parmesan cheese, if desired.

Depending on what type of tortellini you use will determine when you should cook them. Read the package directions and cook tortellini until al dente to avoid over-cooked, soggy noodles. Be sure to drain well, removing any excess pasta water before adding the tortellini to the pot.

Tips and Tricks

If you’re not into cooking with wine, that’s ok. Simply replace the wine with additional vegetable broth.
Add the spinach just after the cream is hot and, therefore, shortly before serving. Spinach loses its vibrancy and life the longer it cooks.
DO NOT boil the cream. Just don’t. Promise?
Yes, get the creamhot, but do not boil.
Add some chicken.
No tortellini? No worries. Add regular pasta or ravioli instead.
Pile on the parmesan.
Just a teeny tiny bit (like 1 tsp) of fresh chopped rosemary is really good sprinkled on top. The same can be said about crushed red pepper.

If you try making this One Pot Creamy Mushroom Tortellini, please leave me a comment and let me know!I always love to read your thoughts and feedback!

More Mushroom Recipes,

One-Pot Mushroom Rice Pilaf Recipe

Chicken and Butternut Squash Recipe with Mushrooms

Cheesy Mashed Potato and Herb Stuffed Mushrooms

Mushroom, Spinach, and Goat Cheese Quesadillas

DON’T FORGET TO PIN AND SHARE THIS MUSHROOM TORTELLINI RECIPE FOR AN EASY AND COMFORTING DINNER THE WHOLE FAMILY WILL LOVE.

RECIPE CARD

One-Pot Creamy Mushroom Tortellini with Spinach

4.85 from 153 votes

AuthorAuthor: Jessica Randhawa

Rich, creamy, and ready in just 30 minutes, this One-Pot Creamy Mushroom Tortellini with Spinach is dinnertime magic loved by all ages.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course, Pasta, Sauce

Cuisine American, Italian

Servings 6

Calories 446 kcal

Ingredients

▢ 2 tablespoon olive oil - divided
▢ 2 pounds mushrooms - cleaned and sliced
▢ 1 tablespoon butter
▢ 4 shallots - minced
▢ 6 cloves garlic - minced
▢ 1 tablespoon fresh thyme - chopped
▢ ½ cup dry white wine
▢ 1 cup vegetable broth
▢ 5 ounces fresh spinach - chopped
▢ 1 cup heavy cream
▢ salt + pepper - to taste
▢ 12 ounces cheese tortellini - cooked according to package instructions
▢ grated parmesan cheese - for serving

Instructions

Heat the olive oil in a large skillet over high heat. Once hot, add the sliced mushrooms in a single layer, making sure not to overcrowd the skillet. Cook the mushrooms until they are lightly browned, approximately 4 minutes on each side. Remove the mushrooms from the skillet and transfer to a clean plate. Repeat with the remaining sliced mushrooms and transfer to the plate with theother cooked mushrooms.
Reduce heat to medium. Add the butter to the skillet and add the shallots. Season with a pinch of salt and pepper and sauté for 3-4 minutes, stirring frequently. Add the minced garlic and thyme and sauté for 1 minute more.
Add the white wine to the skillet and scrape up any brown bits stuck to the bottom of the skillet. Allow wine to come to a simmer. Add the vegetable stock and return to a simmer. Reduce heat to low and simmer for 4-5 minutes or until the liquid reduces by half. Add the spinach to the pot and continue to cook until spinachis wilted and fully cooked.
Slowly add the cream to the pot and stir to combine. Remove from heat (do not bring to a boil). Season with salt and pepper, to taste.
Transfer cooked tortellini to the pot with the mushrooms and spinach and gently stir to combine. Serve with freshly grated parmesan cheese, if desired.

Jessica's Notes

Substitute the white wine with equal parts vegetable broth or low-sodium chicken broth.
Be careful not to boil the cream.
Add some meat: chicken, shrimp, beef, sausage, etc.
No tortellini? substitute with regular pasta or ravioli instead.
Just a teeny tiny bit (like 1 tsp) of fresh chopped rosemary is really good sprinkled on top. The same can be said about crushed red pepper.
For a lighter sauce, use half-and-half in place of heavy whipping cream.

Originally published April 23, 2018

Nutritional Information

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Creamy Tortellini with Mushrooms, Mushroom Tortellini Recipe

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