Tortellini with Spinach (Printable Version)
One-pot creamy tortellini with mushrooms, spinach, and a garlic parmesan sauce. A quick comforting meal ready in 30 minutes.
# What You'll Need:
→ Main Ingredients
01 -
2 cups of fresh baby spinach, tightly packed
02 -
1 cup of heavy cream (whipping cream works too)
03 -
1/2 medium onion, finely diced
04 -
1/4 teaspoon of Italian herbs
05 -
1 tablespoon of unsalted butter
06 -
3 cloves of garlic, chopped into tiny bits
07 -
1/3 cup of chicken broth or use white wine instead
08 -
Salt and pepper to adjust the flavor
09 -
1/2 cup of parmesan, freshly grated
10 -
1 tablespoon of olive oil
11 -
8 ounces of mushrooms, sliced thinly (cremini preferred)
12 -
2 packs (9 ounces each) of cheese-filled tortellini from the refrigerator section
# Steps to Follow:
01 -
Drop the butter and olive oil into a large, deep pan. Turn on medium-high heat. Sauté the diced onion until it turns soft—should take about 5 minutes.
02 -
Toss the mushrooms, garlic bits, and Italian herbs into the pan. Mix them around and leave them to cook. In 5 minutes or so, the mushrooms will become golden and tender.
03 -
Pour in the heavy cream and the broth (or white wine if using). Then, add the tortellini. Stir everything together, cover the pan, and drop the heat to medium. Let it all simmer for 5 minutes.
04 -
Take off the pan's lid and mix the tortellini. By now, the sauce should be nice and thick. Toss in the baby spinach and stir gently until the leaves soften and blend in—this’ll only take a couple of minutes.
05 -
Sprinkle in the grated parmesan and add salt and pepper to taste. Give it all a good stir before serving it warm and creamy for everyone to enjoy.
# Additional Notes:
01 -
Cook the pasta in the sauce—no boiling needed upfront.
02 -
Switch to vegetable broth if you'd like to skip chicken broth.
03 -
Too thick? Just loosen it up with more cream.