Creamy Tortellini with Spinach and Mushrooms is a comforting dish that’s both rich and fresh. The tender cheese-filled tortellini pairs perfectly with sautéed mushrooms and vibrant spinach, all wrapped up in a smooth, creamy sauce. It’s a great way to enjoy a hearty meal that feels cozy but doesn’t weigh you down.
I love making this recipe on busy weeknights because it comes together quickly, but it still feels special. The mushrooms bring a nice earthiness, while the spinach adds a pop of color and keeps things bright. I usually toss in a little garlic and sprinkle some Parmesan on top to boost the flavors — it’s simple but really satisfying.
One of my favorite ways to serve this dish is with a side of crusty bread to soak up every bit of that delicious sauce. It’s a crowd-pleaser, too; whenever I make it for friends or family, it always disappears fast. This creamy tortellini feels like a warm hug on a plate, the kind of meal that makes you feel happy and full in the best way.
Key Ingredients & Substitutions
Tortellini: Cheese-filled tortellini add a creamy texture and rich flavor. If you can’t find fresh, frozen works well too. For a lighter option, use whole wheat or gluten-free tortellini.
Mushrooms: Cremini mushrooms are my favorite here for their deep flavor. You can swap for button mushrooms or even shiitakes, which add a nice meaty taste.
Spinach: Fresh spinach wilts nicely into the sauce and adds color. Baby spinach works best. You can use kale or Swiss chard if you want a bit more texture.
Heavy Cream: This makes the sauce rich and smooth. For a lighter version, try half-and-half or a mix of milk and cream cheese. Coconut milk can work for a dairy-free twist but changes the flavor.
Parmesan Cheese: Parmesan adds a nutty saltiness to the sauce. Pecorino Romano or Grana Padano are good substitutes. Vegan cheese works if you want to keep it dairy-free.
How Do I Make the Sauce Creamy Without It Becoming Too Thick or Runny?
Getting the sauce to just the right creaminess is key. Here’s how I handle it:
- Start by gently simmering the heavy cream over medium-low heat to avoid curdling.
- Use reserved pasta water to adjust the sauce—its starch helps thin the sauce without losing flavor and helps it cling to the pasta.
- Add Parmesan gradually, stirring constantly to melt it smoothly into the sauce.
- If it gets too thick, add small amounts of pasta water until you reach the perfect consistency.
- Keep the heat low once the cream is added; high heat can cause the sauce to separate.
Equipment You’ll Need
- Large pot – for boiling the tortellini quickly and evenly.
- Large skillet or frying pan – perfect for sautéing mushrooms and spinach without crowding.
- Wooden spoon or silicone spatula – great for stirring the sauce gently without scratching your pan.
- Measuring cups and spoons – essential for getting the cream, seasoning, and cheese just right.
- Colander – to drain the tortellini easily when it’s cooked.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or diced chicken for extra protein and heartiness.
- Stir in sun-dried tomatoes for a sweet and tangy twist that pairs well with the cream sauce.
- Use kale instead of spinach for a bit more texture and a slightly different flavor.
- Mix in shredded mozzarella or fontina cheese for a gooey, melty touch.
Creamy Tortellini with Spinach and Mushrooms
Ingredients You’ll Need:
- 1 package (about 9 oz) refrigerated cheese tortellini
- 1 tablespoon olive oil
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/2 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- Pinch of red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup pasta cooking water (reserved)
- Optional: crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook from start to finish. It’s a quick and easy meal, perfect for busy weeknights or whenever you want something creamy and comforting without spending too much time in the kitchen.
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 instructions until just tender (usually 3-5 minutes). Before draining, scoop out and save 1/4 cup of the pasta cooking water, then drain the tortellini well.
2. Sauté Mushrooms and Garlic:
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until they soften and start to brown, about 5 to 7 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add Spinach and Make Sauce:
Stir fresh spinach into the skillet and cook until wilted, about 2 minutes. Lower the heat and pour in the heavy cream. Stir to combine, then season with dried Italian seasoning, salt, pepper, and red pepper flakes if you like a bit of heat. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.
4. Combine Tortellini and Finish:
Add the drained tortellini to the skillet. Toss gently to coat everything in the creamy sauce. If the sauce feels too thick, splash in some reserved pasta water to loosen it up. Stir in grated Parmesan cheese until it melts into the sauce. Taste and adjust seasonings if needed.
5. Serve and Enjoy:
Serve the creamy tortellini hot, topped with extra Parmesan and a sprinkle of red pepper flakes if you like. Pair with crusty bread to soak up any leftover sauce – a perfect, satisfying meal.
Can I Use Frozen Tortellini Instead of Fresh?
Yes! Frozen tortellini works great—just add an extra minute or two to the cooking time. Be sure to thaw them slightly or cook directly from frozen according to package directions.
How Can I Make This Dish Dairy-Free?
Swap the heavy cream for coconut milk or a cashew cream, and use a dairy-free Parmesan alternative or nutritional yeast to keep the cheesy flavor without dairy.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce if it thickens too much.
Can I Add Protein to This Recipe?
Absolutely! Cooked chicken, Italian sausage, or crispy bacon make delicious additions. Add them when you sauté the mushrooms for the best flavor integration.
