Creamy Spinach Mushroom Tortellini

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This Creamy Spinach Mushroom Tortellini is an easy to make recipe that is rich, creamy and full of flavor. Ready and on your table in just 30 minutes!

Pan filled with pasta, mushrooms, and spinach.


Sometimes you just need a creamy, cheesy pasta dish to end a rough or busy day. Because there is simply something comforting about curling up to a bowl of pasta that cannot be denied. Am I right? 

And when a dish is as incredibly delicious as this Creamy Spinach Mushroom Tortellini, you cannot deny yourself the indulgence. I know I can’t!

This dish is so good that I found myself standing at the fridge with a fork, with the door wide open, devouring a few (or maybe more 😉 ) bites of this dish. Yes, even cold this dish is scrumptious. Once I made this dish, my husband and I were simply hooked.


So when I say this Creamy Spinach Mushroom Tortellini dish is true comfort food – believe me! Get the ingredients for this recipe and don’t forget your favorite dipping bread to go along with it. You’re going to want something to mop up any leftover sauce.

Pan filled with pasta, mushrooms, and spinach.


Full recipe with directions for this Creamy Spinach Mushroom Tortellini can be found via the printable recipe card below. Simply scroll down – be sure to save it to Pinterest for later or hit the print button!

  • Tortellini
  • Olive oil
  • Yellow onion
  • Mushrooms (I use baby bella)
  • Spinach
  • Parmesan cheese
  • Asiago cheese
  • Vegetable broth (low-sodium or unsalted)
  • Unsalted butter
  • Seasonings: salt, pepper, and parsley
  • Half and half
  • Minced garlic
  • Optional garnishments: parmesan cheese, asiago cheese, parsley, red pepper flakes


It’s a one pot comfort dish if there ever was one. If you’re not a fan of mushrooms and/or spinach, you can easily swap those vegetables out for ones you do prefer.

  • Zucchini
  • Red bell pepper (raw or roasted)
  • Artichokes
  • Peas
  • Asparagus
  • Broccoli
  • Cauliflower

Get creative and add in what works for your taste preferences. 

Pan filled with tortellini, mushrooms, and spinach.

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Believe it or not, there is a better way to sauté mushrooms so that you don’t end up with watery, soggy ones. Through trial and error, this is my favorite method of getting perfectly cooked, crispy around the edges mushrooms

The key is a very hot pan. The heat will create steam, releasing a lot of the water from the mushrooms. This is how you sauté them without resulting in watery, soggy mushrooms! Low or medium heat will only keep water in the pan.

  1. Wash mushrooms thoroughly. I find that running them under cold water and rubbing the dirt off with my fingers to be the best method. Once clean, transfer them to a drying dish or paper towels to dry.
    You want to make sure the mushrooms are completely dry before cooking them. The less water – the better.
  2. Rub each mushroom with the towel to remove any excess water.
  3. Slice the mushrooms as thinly or as thickly as you’d like. I prefer mine somewhere in the middle.
  4. Place a large skillet over high heat. This is the key to getting perfectly sautéed mushrooms.
  5. Add the olive oil and make sure the entire surface is coated. I recommend using a basting brush to coat the pan.
  6. Once the oil is hot, add the mushrooms in a single layer and spaced out. You may need to work in batches.
  7. Sauté for approximately 3-5 minutes before flipping. Sauté time will be dependent on how thickly sliced the mushrooms are.

Pan filled with tortellini, mushrooms, and spinach.


If you’re a fan of this pasta dish, then you’re in for a real treat! Here are some of our favorite pasta dishes. So get your comfy pants on, whip up a dish, bake that dipping bread, and curl up to a bowl of one of these recipes!


If you’re looking for lighter, more low-carb options, then here are a few of my favorite recipes using zucchini noodles in replacement of the pasta. I promise you won’t miss the pasta too much with these dishes.    

Pan filled with creamy tortellini, mushrooms, and spinach.

If you end up making this Creamy Spinach Mushroom Tortellini dish – please leave a comment below and let me know what you think!  Or be sure to tag me on Instagram (@withpeanutbutterontop) so that I can see your remakes. I love reading your thoughts, dietary swaps and any feedback you have!



Pan filled with creamy pasta, mushrooms, and spinach.

Creamy Spinach Mushroom Tortellini

4.67 from 9 votes
An irresistably delicious rich and creamy pasta dish that can be ready and on your table in 30 minutes! Cooks in one pot and guaranteed to please even the toughest critic!
Print Recipe Pin Recipe Rate Recipe
Course: Main Course
Cuisine: American
Keyword: Creamy Spinach Mushroom Tortellini, Mushroom, Pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 682kcal
Author: Samantha Buckner


  • 20 ounces cheese tortellini, (cooked according to the directions on package)
  • 1 tablespoon olive oil
  • 1 pound mushrooms, (sliced or quartered)
  • 1 tablespoon unsalted butter
  • 2/3 cup yellow onion, (finely chopped)
  • salt and pepper
  • 1 tablespoon minced garlic, (approximately 3 cloves)
  • 1 cup low-sodium vegetable broth
  • 2 cups raw baby spinach, (roughly chopped)
  • 2 cups half and half
  • 1/3 cup parmesan cheese, (freshly grated)
  • 1/3 cup asiago cheese, (freshly grated)
  • 1 tablespoon freshly chopped parsley
  • 1 tablespoon cornstarch + 1 tablespoon water, (mixed well)

Optional Garnishments:

  • freshly chopped parsley
  • freshly grated parmesan or asiago cheese
  • red pepper flakes


  • Heat olive oil in a large skillet over high heat. Once the oil is hot, add the sliced mushrooms in a single layer. You may need to work in batches.
    Allow the mushrooms to sauté for 3-5 minutes before flipping. Time will be dependent on how thickly/thinly sliced the mushrooms are. You want a light brown, slightly seared finish.
    Repeat with remaining batches, if needed, and transfer to a plate and cover to keep warm.
  • Reduce the heat to medium. Add the butter and allow it to melt. Once the butter is starting to bubble, add the chopped onion. Allow the onion to saute for 3-4 minutes, or until translucent.
    Season with salt and pepper, to taste. Add minced garlic and saute 30-60 seconds, or until fragrant.
  • Pour in the vegetable broth and scrape along the bottom of the pan to lift up any brown bits that may be sticking from sautéing. Allow the broth to simmer for 3-4 minutes.
  • Once the broth has reduced by almost half, add the chopped spinach and cook until wilted. Reduce the heat to low.
  • Pour in the half and half and stir to throughly combine. Stir in the parmesan cheese and the asiago cheese. Stir until both cheeses are melted and mixed in. Add freshly chopped parsley and stir.
    Taste test the sauce and season with additional salt and pepper, if needed, and to taste.
  • Combine 1 tablespoon of cornstarch with 1 tablespoon of water. Mix well.
    Pour half into the sauce and stir continuously until the sauce thickens. You don't want too thick of sauce, as the pasta will absorb a lot of it once added and resting. Allow the sauce to simmer for 3-4 minutes until it has reduced. Add the other half of the cornstarch mix, if needed.
  • Stir in the cooked pasta and mushrooms to warm. Serve garnished with extra parmesan/asiago cheese, freshly chopped parsley, and red pepper flakes.
TRIED THIS RECIPE?Tag me @withpeanutbutterontop or use my hashtag #withpeanutbutterontop on Instagram!


Nutrition Facts
Creamy Spinach Mushroom Tortellini
Amount Per Serving (1 serving)
Calories 682 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 16g80%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 123mg41%
Sodium 959mg40%
Potassium 831mg24%
Carbohydrates 73g24%
Fiber 4g16%
Sugar 5g6%
Protein 30g60%
Vitamin A 2053IU41%
Vitamin C 10mg12%
Calcium 495mg50%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer:The nutritional information provided on each recipe on With Peanut Butter on Top is given as a courtesy and as approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Nutritional information varies per brand/product. We recommend using an app to calculate full and accurate nutrition based on your ingredients used per recipe. Thank you! 🙂
Pan filled with creamy pasta, mushrooms, and spinach.
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    Because of coVid-19 I had to make aDjustments to INGREDIENTS- no spinach, only used reggiAno cheese, added 3 thinly sliced chicken thighS, canned mushrooms, added 4 slices bacon (roughly chopped after cooking). Also used Unsweetened aLmond milk which in turn meant using all the CORNSTARCH mixture. Cook bacon first do not drain pan. Add butter to pan and Saute onions and garlic. Push aside and cook chicken in same pan. Remove chicken add broth to onion mix cook as directed. Add milK and cornstarch. Follow CoOking instructioNs in recipe tweaking it with these suggestions. Also use the red pepper flakes!… Read more »

    I made this recipe last night and it was absolutely delicious!! the only tweaks i made was i used chicken broth, did not have veggie and i added sundried tomatoes, because i love them and chicken, we are a meat loving family 🙂 but omg!!!! this definitely was a hit!!!!! will definitely make again. thank you so much!!! i found you on ig 🙂

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