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Creamy mushroom tortellini in a bowl

Creamy Mushroom Tortellini with Spinach

Cheese tortellini simmered in a creamy mushroom, shallot, garlic and thyme sauce with baby spinach and Parmesan. A one pan, 25 minute dinner.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 610
Ingredients Method Notes

Ingredients
  

Mushroom Sauce
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 2 tbsp butter
  • 2 shallots diced
  • 3 cloves garlic minced
  • 1 tsp fresh thyme leaves
  • 1 1/2 cups vegetable broth
  • 1 cup heavy cream
  • salt and black pepper to taste
Tortellini
  • 20 oz cheese tortellini refrigerated
  • 3 cups baby spinach
  • 1/2 cup Parmesan cheese grated

Method
 

  1. Brown the mushrooms in olive oil over medium high heat for 6 to 7 minutes. Season with salt.
  2. Add the butter, shallots, garlic and thyme and cook 2 minutes.
  3. Pour in the broth and scrape up the browned bits. Bring to a simmer.
  4. Add the tortellini and cream and simmer 4 to 6 minutes until tender and thickened.
  5. Stir in the spinach until wilted and then the Parmesan. Season and serve.

Notes

Add a splash of broth if the sauce reduces too quickly. Leftovers keep 3 days.