Creamy Tortellini with Spinach and Mushrooms is a comforting pasta dish that’s full of tender cheese-filled tortellini, fresh spinach, and sautéed mushrooms all swimming in a smooth and rich cream sauce. The combination of earthy mushrooms and bright spinach makes every bite tasty and satisfying without feeling too heavy.
I love making this recipe on a cozy evening when I want something quick but a little special. The cream sauce comes together in no time, and the tortellini cooks up soft and pillowy. A little tip: don’t rush the mushrooms — letting them brown nicely adds so much flavor that really lifts the whole dish.
My favorite way to serve this is with a sprinkle of freshly grated Parmesan and some crusty bread on the side. It turns a simple meal into a lovely little treat. Plus, it’s great for leftovers because the flavors just get better after a day in the fridge, making it a perfect make-ahead dinner option for busy nights.
Key Ingredients & Substitutions
Tortellini: Cheese-filled tortellini adds a lovely creaminess. Refrigerated tortellini is convenient, but feel free to use frozen or fresh. For dietary needs, gluten-free tortellini works well, just adjust cooking time.
Mushrooms: Cremini mushrooms bring an earthy flavor and nice texture. You could swap them for button mushrooms or even shiitake for a richer taste.
Spinach: Fresh baby spinach wilts quickly and gives a fresh, mild green note. If you don’t have fresh, frozen spinach works—just thaw and drain it well before adding.
Heavy Cream: This creates the silky sauce that coats everything. For a lighter option, try half-and-half or a mix of cream and milk, but the sauce may be less thick.
Parmesan Cheese: Adds a salty, nutty flavor that melts smoothly into the sauce. You can try Pecorino Romano or Grana Padano if Parmesan isn’t handy.
How Do I Get Mushrooms Perfectly Browned for the Best Flavor?
Getting the mushrooms golden brown makes a big flavor difference. Here’s how to do it:
- Use a large skillet and heat olive oil over medium-high heat. Make sure the pan is hot before adding the mushrooms.
- Add the mushrooms in a single layer. Avoid crowding the pan so they can brown instead of steaming.
- Let the mushrooms cook undisturbed for a few minutes before stirring. This helps them develop a nice crust.
- Stir occasionally, cooking about 6-8 minutes total, until most moisture evaporates and mushrooms turn golden.
- Add garlic only after mushrooms are browned to prevent it from burning and turning bitter.
Taking these steps creates deep, rich mushroom flavor that lifts the whole dish.
Equipment You’ll Need
- Large pot – to boil the tortellini easily without crowding.
- Large skillet – perfect for sautéing mushrooms and spinach and making the cream sauce.
- Wooden spoon or spatula – lets you stir gently without scratching your pan.
- Measuring cups and spoons – to keep your cream, cheese, and spices just right.
- Colander – handy for draining the cooked tortellini quickly.
Flavor Variations & Add-Ins
- Add cooked chicken or Italian sausage for extra protein and heartiness.
- Swap Parmesan for mozzarella or fontina to create a milder, gooey sauce.
- Stir in sun-dried tomatoes for a sweet-tart pop that brightens the dish.
- Use kale or Swiss chard instead of spinach for a sturdier leafy green texture.
How to Make Creamy Tortellini with Spinach and Mushrooms
Ingredients You’ll Need:
Main Ingredients:
- 12 ounces (about 1 package) refrigerated cheese tortellini
- 1 tablespoon olive oil
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups fresh baby spinach
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
- Crusty bread, for serving (optional)
How Much Time Will You Need?
This meal takes about 20-25 minutes total. You’ll spend 10 minutes boiling and draining the tortellini, 8-10 minutes cooking mushrooms and spinach, and a few more minutes bringing the cream sauce together and mixing everything. It’s quick and perfect for a busy weekday!
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 package directions until just tender (al dente). Once done, drain the pasta and set it aside to wait for the sauce.
2. Sauté Mushrooms and Garlic:
In a large skillet over medium-high heat, warm olive oil. Add the sliced mushrooms and cook them, stirring occasionally, until they release their juices and turn golden brown—around 6 to 8 minutes. Then, add the minced garlic and cook for 30 seconds more until you smell that lovely aroma.
3. Add Spinach and Make the Cream Sauce:
Turn the heat to medium. Add the fresh spinach in batches, stirring and allowing it to wilt down each time. Pour the heavy cream into the skillet, bringing it to a gentle simmer. Let it cook for 3-4 minutes so the sauce thickens up slightly.
4. Finish with Cheese and Seasoning:
Stir in the grated Parmesan cheese until it melts, making the sauce creamy and smooth. Season with salt, freshly ground black pepper, and crushed red pepper flakes if you like a bit of heat.
5. Combine Tortellini and Serve:
Add the cooked tortellini back into the skillet and toss gently until all the pasta is coated in the creamy sauce. Remove from heat and sprinkle fresh chopped parsley or chives on top. Serve immediately with extra Parmesan and crusty bread for dipping if you have it.
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes! Just make sure to cook the frozen tortellini a minute or two longer according to package instructions. Drain well before adding to the sauce to avoid excess water.
How Can I Make This Dish Dairy-Free?
Try substituting the heavy cream with a coconut milk cream or cashew cream, and use a dairy-free Parmesan alternative or nutritional yeast for the cheesy flavor.
Can I Prepare This Recipe Ahead of Time?
You can cook the tortellini and prepare the sauce separately a day in advance. Store them in airtight containers in the fridge and combine just before reheating gently on the stove.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. When reheating, warm on low heat and add a splash of cream or milk to loosen the sauce if it thickens up too much.
