One-Pot Creamy Mushroom Tortellini with Spinach
Craving a cozy, restaurant-quality meal without the hassle? This One-Pot Creamy Mushroom Tortellini is the ultimate comfort food—rich, cheesy, and packed with flavor.
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Servings: 6
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Ingredients
- 2 tbsp olive oil, divided
- 2 lbs mushrooms, cleaned and sliced
- 1 tbsp butter
- 4 shallots, minced
- 6 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- ½ cup vegetable broth
- 1 cup vegetable broth
- 5 oz fresh spinach, chopped
- 1 cup heavy cream
- Salt & pepper, to taste
- 12 oz cheese tortellini, cooked per package instructions
- Grated Parmesan cheese, for serving
Instructions
- Sauté the Mushrooms:
- Heat 1 tbsp olive oil in a large skillet over high heat.
- Cook mushrooms in a single layer until golden brown (about 4 minutes per side).
- Transfer to a plate and repeat with remaining mushrooms.
- Cook the Aromatics:
- Reduce heat to medium, add butter and remaining olive oil.
- Sauté shallots with a pinch of salt and pepper for 3-4 minutes.
- Stir in garlic and thyme, cooking for 1 more minute.
- Deglaze the Pan:
- Pour in vegetable broth, scraping up any browned bits. Simmer briefly.
- Add vegetable broth and let simmer until reduced by half (about 4-5 minutes).
- Add Spinach & Cream:
- Stir in spinach, cooking until wilted.
- Slowly pour in heavy cream, mixing well. Remove from heat before it boils.
- Season with salt and pepper to taste.
- Combine & Serve:
- Add cooked tortellini and mushrooms to the pan, gently stirring to coat.
- Serve with freshly grated Parmesan.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Enhance flavor with a sprinkle of fresh rosemary or crushed red pepper.
- Add protein like grilled chicken, shrimp, sausage, or beef.
- No tortellini? Try ravioli or any pasta of your choice.