Creamy Tortellini with Spinach and Mushrooms
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
734 kcal
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Course
Main Course
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Cuisine
American
Creamy Tortellini with Spinach and Mushrooms
Description
Creamy Tortellini with Spinach and Mushrooms is a pasta dish that combines refrigerated cheese tortellini with sautéed cremini mushrooms, onions, and garlic. The tortellini cook right in the reduced sauce made from chicken broth and heavy cream, which thickens as the starch from the pasta is released. The addition of Italian seasoning and Parmesan cheese enhances the depth of flavor, while baby spinach is stirred in near the end to provide a touch of green color and freshness.
The texture is creamy with tender pasta and soft mushrooms, and the sauce clings well to the tortellini. Cooking the tortellini in the sauce limits the need for extra pots, making the dish straightforward. The use of both butter and olive oil allows a flavorful sauté base for vegetables.
This dish can be served immediately and stands well as a main course. It pairs nicely with simple sides or a light salad for balance. The mild seasoning allows for additional salt and pepper adjustments to suit taste.
The recipe notes mention that the tortellini do not need to be pre-cooked, and vegetable broth can substitute the chicken broth if preferred. This one-pot method saves time on cleanup and produces a flavorful creamy pasta without complicated steps.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 8 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1/3 cup chicken broth or dry white wine
- 1 cup heavy cream aka whipping cream
- 2 (9 ounce) cheese tortellini refrigerated, packages
- 2 cups baby spinach packed, fresh
- 1/2 cup Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
Instructions
- Add the oil and butter to a deep skillet over medium-high heat. Sauté the onion for 5 minutes.
- Meanwhile, prep your mushrooms (I like to prep as I go to save time).
- Add the mushrooms, garlic, and Italian seasoning to the pan. Continue sautéing for another 5 minutes.
- Add the chicken broth, cream, and tortellini to the skillet. Give it a good stir and then cover the pan. Reduce the heat to medium and cook for 5 minutes.
- Uncover the pan and stir it. The tortellini will be cooked and the sauce should have reduced/thickened up a bit. Add in the spinach and stir continuously until it's wilted (about a minute or two). I found the sauce plenty as-is, but feel free to add a splash more cream if needed.
- Stir in the parmesan and season with salt & pepper as needed. Serve immediately.
Notes
- The tortellini cooks directly in the sauce, eliminating the need to boil separately.
- Vegetable broth can replace chicken broth for a vegetarian option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 734 kcal
% Daily Value*
| Calories | 734kcal | 37% |
| Carbohydrates | 64g | 21% |
| Protein | 27g | 54% |
| Fat | 42g | 65% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 135mg | 45% |
| Sodium | 900mg | 38% |
| Potassium | 452mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 2480IU | 50% |
| Vitamin C | 6mg | 7% |
| Calcium | 366mg | 37% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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