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Jump to RecipeThis creamy mushroom tortellini with spinach is a cozy, one pan dinner that feels indulgent but comes together in about 25 minutes. Golden sautéed mushrooms, sweet shallots, garlic and fresh thyme are simmered in vegetable broth and heavy cream, then tossed with tender cheese tortellini, wilted spinach and plenty of Parmesan. The sauce is rich, earthy and velvety, and it clings to every little pasta pocket.
It is vegetarian, family friendly and perfect for busy weeknights or a relaxed date night at home. If you love creamy pasta dishes, try my creamy mushroom spinach pasta, creamy pesto gnocchi or Asiago tortelloni Alfredo.
Why You Will Love This Mushroom Tortellini
- Ready in about 25 minutes. Tortellini cooks in just a few minutes.
- One pan. The tortellini cooks right in the sauce, so there is no extra pot.
- Rich and earthy. Browned mushrooms and thyme give it deep flavor.
- Vegetarian. A hearty meatless dinner.
- Easy to customize. Add chicken, sausage or sun dried tomatoes.
Ingredients You Will Need
Exact amounts are in the recipe card below.
- Cheese tortellini: refrigerated tortellini cooks fastest. Frozen or dried also work.
- Mushrooms: cremini or baby bella mushrooms have the deepest flavor. White mushrooms or a wild mushroom mix work too.
- Olive oil and butter: for browning the mushrooms and building a silky sauce.
- Shallots: milder and sweeter than onion.
- Garlic and fresh thyme: aromatic and savory.
- Vegetable broth: the sauce base, which also cooks the tortellini.
- Heavy cream: makes the sauce luxurious.
- Fresh baby spinach: adds color and nutrients.
- Grated Parmesan: adds nutty richness and thickens the sauce.
- Salt and black pepper.
How to Make Creamy Mushroom Tortellini
1. Brown the mushrooms
Heat the olive oil in a large, deep skillet over medium high heat. Add the sliced mushrooms in an even layer and cook without stirring for 3 minutes, then stir and cook another 3 to 4 minutes until golden brown and their liquid has evaporated. Season with a pinch of salt.
2. Add the aromatics
Reduce the heat to medium and add the butter, diced shallots, garlic and thyme. Cook for 2 minutes, stirring, until the shallots are soft and fragrant.
3. Deglaze with broth
Pour in the vegetable broth and scrape up any browned bits from the bottom of the pan with a spatula. Bring to a simmer.
4. Cook the tortellini in the sauce
Add the tortellini and heavy cream and stir. Simmer for 4 to 6 minutes, stirring occasionally, until the tortellini are tender and the sauce has thickened. If the sauce reduces too much before the pasta is cooked, add a splash more broth.
5. Add spinach and Parmesan
Stir in the spinach a handful at a time until wilted, then stir in the Parmesan until melted. Season with salt and pepper. Serve topped with extra Parmesan and fresh thyme leaves.
Tips for the Best Mushroom Tortellini
- Do not crowd the mushrooms. Cook in batches if needed so they brown rather than steam.
- Salt mushrooms at the end of browning. Salting too early draws out water and slows browning.
- Use fresh tortellini. It cooks quickly and soaks up the sauce.
- Keep the heat moderate. Simmer gently after adding the cream.
- Grate the Parmesan fresh. It melts smoothly into the sauce.
Best Mushrooms for Creamy Pasta
Cremini mushrooms, also called baby bellas, are my top choice. They are the same variety as white button mushrooms but more mature, so they have a firmer texture and a deeper, earthier flavor. White mushrooms are milder and a little more delicate. For a special dinner, try a mix of cremini, shiitake and oyster mushrooms, which add different textures and a more complex, woodsy taste. Remove shiitake stems, which are tough. Clean mushrooms by wiping them with a damp paper towel or giving them a quick rinse and patting them dry. Slice them evenly so they cook at the same rate.
Why Cook Tortellini in the Sauce?
Cooking the tortellini directly in the broth and cream saves a pot and adds flavor. As the pasta simmers, it absorbs the mushroom and thyme infused liquid, so every bite is seasoned from the inside. The pasta also releases starch into the sauce, which naturally thickens it and helps it cling. Keep an eye on the liquid and stir often so the tortellini does not stick. If you prefer, you can boil the tortellini separately, then add it to the finished sauce with a splash of pasta water.
Easy Variations
- Add chicken: stir in sliced grilled or rotisserie chicken.
- Add sausage: brown Italian sausage before the mushrooms.
- Sun dried tomatoes: add chopped sun dried tomatoes with the spinach for tang.
- White wine: deglaze with a splash of dry white wine before the broth.
- Lighter sauce: replace some of the cream with milk or more broth.
- Different pasta: ravioli, gnocchi or short pasta all work.
What Is Tortellini?
Tortellini are small, ring shaped stuffed pasta from the Emilia Romagna region of northern Italy, the same area that gave us Bolognese and Parmigiano Reggiano. Legend says their shape was inspired by the navel of the goddess Venus. Traditionally, they are filled with a mixture of meats and cheese and served in a clear broth, called tortellini in brodo, especially during the holidays.
Today, cheese tortellini filled with ricotta and Parmesan is the most common store bought variety, and it is perfect for creamy sauces like this one. Refrigerated tortellini is found near the fresh pasta and cooks in about 3 minutes, while dried tortellini is shelf stable and needs 10 to 12 minutes. Frozen tortellini can go straight into the simmering sauce without thawing.
How to Get Deeply Browned Mushrooms
Browning the mushrooms well is the secret to a sauce with rich, savory flavor rather than a watery one. Mushrooms are full of moisture, so they need space and heat. Use your largest skillet and heat the oil until it shimmers before adding them. Spread the slices in a single layer and resist the urge to stir for the first few minutes. They will release liquid, then the liquid will evaporate and the mushrooms will start to sizzle and turn golden. Only then should you stir and season them.
If your skillet is small, brown the mushrooms in two batches. The caramelized edges add a meaty, nutty depth that makes this vegetarian pasta taste deeply satisfying.
A Cozy Dinner for Two
This recipe is easy to halve for a romantic dinner at home. Use about 10 ounces of tortellini, half the sauce ingredients and a medium skillet. Serve it with a simple green salad, warm bread and a glass of Chardonnay or Pinot Noir, which both pair beautifully with the earthy mushrooms and creamy sauce. Light a candle and you have a restaurant style evening in less than 30 minutes.
What to Serve With Mushroom Tortellini
Serve this rich pasta with a crisp arugula salad, roasted broccoli, steamed green beans or garlic bread. For a protein on the side, try grilled chicken or my crispy lemon chicken cutlets.
Storage and Reheating
- Refrigerator: store leftovers in glass meal prep containers for up to 3 days.
- Reheating: warm gently on the stovetop with a splash of broth or milk, stirring until creamy.
- Freezing: not recommended, since cream sauces can separate and tortellini can become mushy.
Common Mistakes to Avoid
- Stirring mushrooms constantly. Let them sit so they can brown.
- Using too little liquid. The tortellini needs enough broth to cook through.
- Overcooking the tortellini. It can split and turn mushy.
- Boiling the cream hard. Keep it at a gentle simmer.
Frequently Asked Questions
Can I use dried tortellini instead of fresh?
Yes. Dried tortellini takes longer to cook and absorbs more liquid, so add extra broth as needed.
What type of mushrooms work best?
Cremini mushrooms have the best flavor, but white or wild mushrooms work too.
Can I lighten the sauce?
Yes. Use half and half or milk instead of heavy cream and add a little more Parmesan to thicken.
Can I use frozen spinach?
Yes. Thaw it and squeeze out the water before stirring it in.
Is this recipe vegetarian?
Yes, with vegetable broth and a vegetarian Parmesan.
Can I make it gluten free?
Use a gluten free tortellini, which is available in many stores.
Final Thoughts
Creamy mushroom tortellini with spinach is an easy, comforting dinner that tastes far more impressive than the effort it takes. Golden mushrooms, a silky thyme cream sauce and cheesy tortellini come together in one pan in about 25 minutes. Add it to your weeknight rotation for a meal everyone will enjoy.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 610 kcal |
| Protein | 22 g |
| Carbohydrates | 52 g |
| Fat | 35 g |
| Saturated Fat | 19 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 890 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Creamy Mushroom Tortellini with Spinach
Ingredients
Method
- Brown the mushrooms in olive oil over medium high heat for 6 to 7 minutes. Season with salt.
- Add the butter, shallots, garlic and thyme and cook 2 minutes.
- Pour in the broth and scrape up the browned bits. Bring to a simmer.
- Add the tortellini and cream and simmer 4 to 6 minutes until tender and thickened.
- Stir in the spinach until wilted and then the Parmesan. Season and serve.
