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Easy mushroom and spinach tortellini pasta
4.86 from 119 votes

One-Pot Creamy Mushroom Tortellini with Spinach

Rich, creamy, and ready in just 30 minutes, this One-Pot Creamy Mushroom Tortellini with Spinach is dinnertime magic loved by all ages.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6
Calories: 446kcal


  • 2 tablespoon olive oil - divided
  • 2 pounds mushrooms - cleaned and sliced
  • 1 tablespoon butter
  • 4 shallots - minced
  • 6 cloves garlic - minced
  • 1 tablespoon fresh thyme - chopped
  • ½ cup dry white wine
  • 1 cup vegetable broth
  • 5 ounces fresh spinach - chopped
  • 1 cup heavy cream
  • salt + pepper - to taste
  • 12 ounces cheese tortellini - cooked according to package instructions
  • grated parmesan cheese - for serving


  • Heat the olive oil in a large skillet over high heat. Once hot, add the sliced mushrooms in a single layer, making sure not to overcrowd the skillet. Cook the mushrooms until they are lightly browned, approximately 4 minutes on each side. Remove the mushrooms from the skillet and transfer to a clean plate. Repeat with the remaining sliced mushrooms and transfer to the plate with the other cooked mushrooms.
  • Reduce heat to medium. Add the butter to the skillet and add the shallots. Season with a pinch of salt and pepper and sauté for 3-4 minutes, stirring frequently. Add the minced garlic and thyme and sauté for 1 minute more.
  • Add the white wine to the skillet and scrape up any brown bits stuck to the bottom of the skillet. Allow wine to come to a simmer. Add the vegetable stock and return to a simmer. Reduce heat to low and simmer for 4-5 minutes or until the liquid reduces by half. Add the spinach to the pot and continue to cook until spinach is wilted and fully cooked.
  • Slowly add the cream to the pot and stir to combine. Remove from heat (do not bring to a boil). Season with salt and pepper, to taste.
  • Transfer cooked tortellini to the pot with the mushrooms and spinach and gently stir to combine. Serve with freshly grated parmesan cheese, if desired.


  • Substitute the white wine with equal parts vegetable broth or low-sodium chicken broth.
  • Be careful not to boil the cream.
  • Add some meat: chicken, shrimp, beef, sausage, etc.
  • No tortellini? substitute with regular pasta or ravioli instead.
  • Just a teeny tiny bit (like 1 tsp) of fresh chopped rosemary is really good sprinkled on top. The same can be said about crushed red pepper.
  • For a lighter sauce, use half-and-half in place of heavy whipping cream.
Originally published April 23, 2018


Calories: 446kcal | Carbohydrates: 36g | Protein: 15g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 464mg | Potassium: 731mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2995IU | Vitamin C: 14.2mg | Calcium: 152mg | Iron: 3.3mg
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