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Mushroom Spinach Tortellini

Featured in Delicious Main Dish Recipes for Every Occasion.

Get cozy with a combo of cheese-filled tortellini, creamy herb sauce, mushrooms, tender spinach, and sweet browned onions for a very tasty veggie meal.

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Updated on Tue, 18 Mar 2025 20:53:14 GMT
Creamy pasta tossed with tortellini, sautéed mushrooms, spinach, and a rich sauce. Pin it
Creamy pasta tossed with tortellini, sautéed mushrooms, spinach, and a rich sauce. | chefmelt.com

Velvety Mushroom Spinach Tortellini with Sweetened Onions

I whipped up this snug pasta creation when I wanted something impressive but was short on time. The blend of sweet slowly-cooked onions with woody mushrooms and soft tortellini swimming in that smooth sauce is just like a hug in a dish. Whenever I cook this, wonderful smells take over my kitchen and everyone wants more.

What Makes This Dish Special

This meal has turned into my favorite when I'm after something that seems fancy yet isn't complicated:

  • It's completely filling without any meat though I'll throw in chicken sometimes when I want more protein
  • Most stuff is already in your pantry it's that easy
  • Great for hectic nights especially if you cook those onions beforehand
  • Fits whatever pasta is handy I've tried everything from tortellini to basic penne

Ingredients for Velvety Spinach Mushroom Tortellini

  • Tortellini: Whatever type you prefer I'm partial to the cheese-stuffed ones.
  • Spinach: Young baby spinach dissolves wonderfully into the sauce.
  • Mushrooms: Pick ones you enjoy they each bring unique flavor.
  • Onions: Spending time to sweeten them slowly makes everything better.
  • Heavy Cream: Creates our velvety smooth sauce texture.
  • Parmesan Cheese: Gives that wonderful salty kick.
  • Butter and Olive Oil: Work together for incredible taste.

Easy Cooking Method

Sweeten the Onions
Begin with melting butter and oil in a big skillet over low-medium heat. Drop in your cut onions and let them slowly cook with occasional stirring until they turn rich golden brown around 25-30 minutes. They'll get sweet and jammy.
Brown the Mushrooms
Using the same pan turn up to medium-high heat. Put your mushrooms in without overlapping them. Let them sit untouched until golden on one side for about 5 minutes then turn them over. Cook until they're nicely browned and dry.
Prepare the Tortellini
Fill a big pot with salted water and bring it to a full boil. Toss in your tortellini and cook just until they pop up to the top about 3-4 minutes. Drain thoroughly but keep a cup of the cooking water for later.
Create the Sauce
Turn down to medium heat. Add your heavy cream and let it bubble gently for 2-3 minutes. Mix in the Parmesan cheese stirring until completely melted. Toss in the fresh spinach and watch it shrink into the sauce taking about 2 minutes. Add splashes of saved pasta water if needed to get the right thickness.
Mix Everything Together
Put your drained tortellini sweetened onions and mushrooms into the sauce. Toss everything lightly until fully covered and hot throughout taking about 2-3 minutes. Try it and add salt and pepper to taste.
Enjoy Right Away
Put into warm bowls immediately. Sprinkle extra freshly grated Parmesan on top with some black pepper and maybe fresh herbs if you'd like. Eat right away while the sauce is still perfectly smooth.

Smart Cooking Advice

  • Make Early: Those onions stay good in the fridge for several days cook extra.
  • Switch It Up: Any pasta type works fine just use what you love.
  • Warm Up Carefully: Use low heat and a bit of cream to keep everything creamy.
  • No Gluten Needed: Just use your go-to gluten-free pasta instead.
A creamy pasta dish featuring tortellini, sautéed mushrooms, and fresh spinach, garnished with black pepper. Pin it
A creamy pasta dish featuring tortellini, sautéed mushrooms, and fresh spinach, garnished with black pepper. | chefmelt.com

Different Ways to Make It

  • Try With Meat: I sometimes mix in grilled chicken or shrimp it tastes amazing.
  • Plant-Based Version: Coconut milk works just as well for creaminess.
  • More Vegetables: Throw in any veggies from your fridge they'll work great with this sauce.
  • Crispy Cheese Top: A quick moment under the broiler makes it really special.

Frequently Asked Questions

→ Can I prepare parts of this ahead of time?

Yes, you can caramelize the onions up to 3 days early and store them in the fridge until needed!

→ What mushrooms work for this recipe?

Any kind you like—button, cremini, shiitake, oyster, or even portobello mushrooms work great.

→ Is there a lighter option for the cream?

Sure, use a mix of half-and-half and grated parmesan, or try coconut milk if that’s more your style.

→ What if I want to add some protein?

You could toss in chunks of grilled chicken, shrimp, pork, or even steak slices to make it heartier.

→ How can I make this gluten-free?

Try using gluten-free short-cut pasta, gnocchi, or ravioli instead of traditional tortellini.

Mushroom Spinach Tortellini

Dive into this cheesy tortellini coated in a velvety sauce with tender mushrooms, fresh spinach, and perfectly caramelized onions.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes

Category: Main Dish Recipes

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings (1)

Dietary: Vegetarian

Ingredients

01 9 oz cheese tortellini.
02 8 oz mushrooms.
03 2 large yellow onions.
04 3 tablespoons olive oil, separated.
05 1/4 teaspoon salt, plus extra.
06 8 oz fresh spinach.
07 1/4 teaspoon black pepper.
08 1 cup heavy cream.

Instructions

Step 01

Cut the onions into thin slices, then warm 2 tablespoons of the olive oil in a large skillet over medium-high heat.

Step 02

Fry the onions on high heat for 10 minutes, stirring them constantly so they won’t stick or burn.

Step 03

Turn the heat down to medium, cooking for another 10 minutes while stirring often.

Step 04

Add a small pinch of salt, then keep cooking for an extra 10 minutes over medium-low heat until nicely caramelized.

Step 05

Take the caramelized onions out of the pan and set them aside somewhere safe.

Step 06

Pour in the last tablespoon of olive oil, toss in sliced mushrooms, and sprinkle on a little bit of salt.

Step 07

Cook the mushrooms for roughly 5 minutes, giving them a stir every so often until they soften up.

Step 08

Add fresh spinach leaves next and stir just until they start to wilt slightly.

Step 09

Put the caramelized onions back in the skillet along with the sautéed vegetables.

Step 10

Pour in the heavy cream and toss in 1/4 teaspoon of salt. Heat it until it begins to boil, then lower to a gentle simmer.

Step 11

In the meantime, cook the tortellini based on the directions on its package until it’s firm but cooked (al dente).

Step 12

Drain the tortellini and carefully mix it into the cream sauce.

Step 13

Let everything cook for 2 to 3 minutes so the sauce slightly thickens.

Step 14

Sprinkle with black pepper and serve the dish while it’s hot.

Step 15

Add a little extra black pepper on top, if you want it garnished to taste.

Notes

  1. Works great for vegetarians.
  2. Can prep some parts ahead of time.
  3. A creamy, rich sauce.
  4. Feels like food from a fancy restaurant.

Tools You'll Need

  • Wide skillet.
  • Large pot for boiling pasta.
  • Strainer for draining pasta.
  • A sharp kitchen knife.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy from the cream and tortellini filling.
  • Includes wheat from the pasta.
  • Eggs are used in making the pasta.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 544
  • Total Fat: 38 g
  • Total Carbohydrate: 38 g
  • Protein: 14 g