Creamy Tortellini with Spinach and Mushrooms
This creamy tortellini with spinach and mushrooms recipe is a super easy and delicious meatless one pan meal! It has the best garlic parmesan sauce with Italian herbs.
Servings: 4
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/whipping cream
- 2 (9 ounce) packages refrigerated cheese tortellini
- 2 cups (packed) fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
- Salt & 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
- You don't have to pre-cook the tortellini. It cooks right in the sauce (and helps thicken it due to the starch released).
- Veggie broth also works if you don't want to use chicken broth.
Nutrition
Calories: 734kcal | Carbohydrates: 64g | Protein: 27g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 900mg | Potassium: 452mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2480IU | Vitamin C: 6mg | Calcium: 366mg | Iron: 4mg
