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Creamy Spinach Mushroom Tortellini with Caramelized Onions is an Italian pasta dish packed with veggies. This easy and delicious meatless recipe is a perfect weeknight dinner!
If you're looking for a simple creamy tortellini recipe, this is it! To make this, you will need basic ingredients, such as spinach, mushrooms, onions, cream, and store-bought tortellini. This creamy pasta was inspired by my farfalle recipe.
If you like this type of easy-to-make, family-friendly weeknight pasta dishes, I also recommend the following recipes: Italian ravioli with spinach, artichokes, and capers, as well as pesto chicken tortellini with veggies.
What is Tortellini?
- Tortellini is a stuffed pasta that features a distinctive ring shape. Tortellini is traditionally served with broth.
- Tortellini is usually stuffed with cheese and meat-based filling.
- Tortellini originates from the Italian region of Emilia-Romagna, situated in northeast Italy.
Things I love about creamy spinach mushroom tortellini
- Meatless recipe. This pasta dish creates rich, deep flavors without any meat. Sauteed mushrooms, creamy spinach, and caramelized onions provide so much flavor to the pasta that it stands great on its own.
- You can easily add protein if you prefer. This pasta will make a perfect sidekick to any type of grilled meat, whether it's steak, pork, or chicken. Spinach mushroom tortellini will also work well with fish, shrimp, and scallops.
- Simple ingredients. This recipe uses basic ingredients, such as spinach, mushrooms, onions, cream, and store-bought tortellini. There is no need to look for that special ingredient. These basic ingredients, when combined, create an absolutely amazing flavor profile!
- Easy recipe. Because this recipe comes together so easily, it's a perfect dish to make for a weeknight dinner. Tip: make caramelized onions a day or two in advance to save time.
- Versatile dish. Tortellini is not the only stuffed pasta you can use in this recipe. Ravioli will work great as well! You can also use regular pasta, such as bow-tie or penne pasta.
Substitutions
- What kind of tortellini should you use? You can use any type of tortellini: three-cheese tortellini, spinach tortellini, beef-stuffed tortellini, etc. I used refrigerated 3-cheese tortellini.
- What can you substitute for tortellini? Use ravioli, gnocchi or bow tie pasta.
- What can you use instead of spinach? Baby kale or arugula will work great in this recipe.
- What kind of mushrooms will work well here? You can use button mushrooms, portobello mushrooms, shiitake, crimini, porcini or oyster mushrooms.
What can you use instead of heavy cream?
- Half-and-half. You can use 1 cup of half-and-half instead of heavy cream. Bring half-and-half to boil, then add ½ cup of shredded Parmesan cheese. Reduce to simmer. Keep stirring while the sauce simmers until the cheese melts.
- Coconut milk. Use 1 cup of coconut milk to replace 1 cup of heavy cream. Follow the recipe as is.
Can you make this recipe gluten-free?
Substitute tortellini with gluten-free ravioli or gluten-free short pasta, such as gluten-free bow tie pasta. You can also use gluten-free gnocchi (be sure to check the packaging as not all gnocchi is gluten-free).
How long to cook tortellini?
Follow the package instructions. The cooking times and instructions will depend on whether you buy refrigerated or frozen tortellini. If using the refrigerated type of tortellini (not frozen), usually you would bring a large pot of water to boil and then cook the tortellini for about 7 to 10 minutes in boiling water.
Cooking tips
- Make-ahead tip. Make caramelized onions ahead of time, refrigerate them in an air-tight container, and use within the next 3 days. You can also freeze caramelized onions for up to 2 months and thaw them whenever you need them.
- How to reheat. Reheat gently, on low-medium heat. Add a small amount of heavy cream or half-and-half to thin out the sauce.
SIDE DISHES
Spinach mushroom tortellini is a rich pasta dish that features a luscious cream sauce made with heavy cream. The best side dishes for this type of rich creamy pasta are fresh salads along with bread. Here are some ideas:
- Basic Green Salad. Make a simple green salad, such as spinach or arugula salad. Use a simple dressing made with olive oil, coarsely ground black pepper, and shredded Parmesan cheese.
- Vegetable salad. Serve a refreshing salad, such as Tomato Basil Avocado Mozzarella Salad with Balsamic Dressing or Basil Pesto Tomato Avocado Salad.
- Broccoli salad. Here are 2 delicious recipes featuring this wonderful vegetable: Broccoli Cauliflower Salad and Broccoli Cashew Salad.
- Beet salad. Beets are often overlooked, but they are great in salads. Here are my favorites: Simple Beet Salad with Goat Cheese and Beet Salad with Spinach and Cashews.
- Bread. Serve garlic bread or baguette with this creamy spinach and mushroom tortellini.
Add protein
If you crave to add protein to your dinner, this pasta is so versatile, there are many types of meat you can add.
- Grilled steak. This creamy spinach mushroom tortellini will make a worthy side dish to any steak: rib-eye, filet mignon, porterhouse, flank steak, or skirt steak.
- Chicken. Serve this pasta with grilled or sauteed chicken. You can use chicken breasts, chicken thighs, or chicken legs.
- Pork. Grilled pork chops or pan-seared pork chops will work great. You can also serve spinach mushroom tortellini as a side dish to pork tenderloin.
- Seafood. Add grilled or pan-seared salmon or trout. This pasta goes well with seared shrimp and scallops.
Other Pasta Recipes
- Creamy Mushroom and Spinach Pasta
- Sun-Dried Tomato Mushroom Pasta
- Penne Pasta in Creamy Vodka Tomato Sauce with Mushrooms
Other Tortellini Recipes
- Asiago Cheese Tortellini
- Butternut Squash and Spinach Tortellini
- Creamy Chicken, Asparagus, and Bacon Tortellini
- Creamy Shrimp Tortellini with Veggies
Creamy Spinach and Mushroom Tortellini with Caramelized Onions
Creamy Spinach Mushroom Tortellini with Caramelized Onions is an Italian pasta dish packed with veggies. This easy and delicious meatless recipe is a perfect weeknight dinner!
Ingredients
Caramelized Onions
- 2 tablespoons olive oil
- 2 yellow onions large
- ¼ teaspoon salt
Creamy pasta sauce
- 1 tablespoon olive oil
- 08 oz mushrooms (I used crimini mushrooms)
- 8 oz spinach
- 1 cup heavy cream
- ¼ teaspoon salt
- 9 oz tortellini (I used 3-cheese tortellini, refrigerated)
- ¼ teaspoon black pepper when serving
Instructions
How to caramelized onions (this can be done a day or 2 in advance):
- Peel the onions, wash them and thinly slice them.
- Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
- Reduce heat to medium and continue cooking the onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over the onions.
- Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn.
- In total, you should have cooked onions for 30 minutes. Remove the onions from the skillet onto a plate.
How to make the creamy sauce
- Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt. Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
- Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.
- Add back the caramelized onions.
- Add 1 cup of heavy cream and ¼ teaspoon salt to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer. Keep stirring while the sauce simmers for a couple of minutes.
Add tortellini
- Cook tortellini according to package instructions. Usually, that means to bring a large pot of water to boil. Add tortellini and boil for 7 to 10 minutes. Drain.
- Add cooked and drained tortellini to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
- Top with cracked black pepper when serving.
Notes
Helpful Tips about Caramelized Onions.
- Make-ahead tip. Make caramelized onions ahead of time, refrigerate them in an air-tight container, and use within the next 3 days.
- You can also freeze caramelized onions for up to 2 months and thaw them whenever you need them.
- Half-and-half. You can use 1 cup of half-and-half instead of heavy cream. Bring half-and-half to boil, then add 1/s cup of shredded Parmesan cheese. Reduce to simmer. Keep stirring while the sauce simmers until the cheese melts.
- Coconut milk. Use 1 cup of coconut milk to replace 1 cup of heavy cream. Follow the recipe as is.
- Use button mushrooms, portobello, cremini, shiitake or oyster mushrooms.
- Good substitutes for spinach are kale and arugula.
- You can also use pre-made ravioli, gnocchi or short pasta (such as bow-tie or penne pasta) instead of tortellini.
- Substitute tortellini with gluten-free ravioli or gluten-free short pasta, such as gluten-free bow tie pasta. You can also use gluten-free gnocchi (be sure to check the packaging as not all gnocchi is gluten-free).
- Protein. You can add grilled steak, pork chops, or chicken. You can also serve this with fish, shrimp, or scallops.
Nutrition
Nutrition Information
Creamy Spinach and Mushroom Tortellini with Caramelized Onions
Amount per Serving
Calories
544
% Daily Value*
Fat
38
g
58
%
Saturated Fat
17
g
106
%
Cholesterol
105
mg
35
%
Sodium
640
mg
28
%
Potassium
621
mg
18
%
Carbohydrates
38
g
13
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
14
g
28
%
Vitamin A
6190
IU
124
%
Vitamin C
21.5
mg
26
%
Calcium
198
mg
20
%
Iron
3.6
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
The concept is good, however, poorly executed. The main issue here is the lack of garlic. Another issue is the sauce, I don’t have to make it to know it would be chalky and sweet. Most would use a chicken stock (or water with vegeta,-for vegetarians) with a cream, garlic, as well as a dry white wine.... to offer depth to the sauce. I also added sun dried tomatoes.
An incredibly amateur recipe. The concept is correct, tho.
Nona~ your comment sounded very RUDE...So I thought you could use this:
"A creative life cannot be sustained by approval any more than it can be destroyed by criticism." --Will Self
What a snotty, condescending person you seem to be. Seems you didn’t even make the recipe, but felt the need to be rude.
You’re not wrong, I followed this recipe exactly. After adding the heavy cream it was immediately absorbed and left dampened vegetables, no sauce. I added more but then it was just sweet like you said. I added garlic, Parmesan and chili flakes but still not much flavor. I didn’t have white wine so I added chicken stock. Still not great but at least I didn’t have to throw it out.
I made this exactly as y as your recipe said. It was delicious! I’m looking for a gluten free vegetarian dish to add to my Christmas menus and this fits the bill. Thanks for sharing.
Sharon, I am glad you gave this recipe a try and enjoyed it! Thank you for taking the time to share such a positive comment - I appreciate it!
This Creamy Spinach and Mushroom Tortellini with Caramelized Onions is delicious! I added a bit of Coconut Secret The Original Coconut Aminos Soy-Free Seasoning Sauce for a more flavorful taste. Delicious! Best paired with Cold Barley Tea.
Glad you enjoyed this recipe!
Not clear about using half & half. Should that be boiled with the parm in a separate pot THEN added to mushroom mixture? This sounds really good. I'd like to make it soon, but need clearer directions re: half & half. Thanks. 1 cup heavy cream: WAY too many calories and fat for anyone. But I know it makes savory dishes more flavorful.
Karen, everything is cooked in one pan. Add heavy cream or half-and-half to the mushroom and spinach mixture. Enjoy!
Hello Julia,
Do you use fresh spinach or frozen and thawd?
Thanks,
Ashleigh
I used fresh spinach. But, you can use cooked spinach or thawed frozen spinach (make sure to drain them from any liquid before adding to the pan).
I am making this tonight, but will adjust it. I will add garlic, cherry tomatoes, and parm.
Great additions. Enjoy!
It was yummy! I used the heavy cream and wanted to ask how I could make the sauce a little thicker.
Thanks!
Gradually add freshly shredded Parmesan cheese to the sauce while it's simmering on medium heat and keep stirring until the cheese melts.
This is absolutely DELICIOUS!!! We added shrimp and some Parmesan. Everyone in the family loves it!
Carrie, so glad you liked this! Thanks for the comment!
Julia...do you use the parm. cheese ONLY when substituting half and half for heavy cream? I don't see it listed in the ingredients.
Wow, this looks amazingly delicious, pinning!
Is the coconut milk cold or the can coconut milk?
Use unsweetened coconut milk in the can.
This recipe gets a full five stars! My husband and I are foodies and I was skeptical that it would have enough flavor because there was no garlic or other seasonings oher than the caramelized onions and salt and pepper. I definitely recommend it and would make it again. I added thinly sliced cooked chicken breast as well when I made it. If you use the rainbow tortellini it adds a bit of color, I'm going to include my picture with the recipe.
Do you know what the calorie count would be if I used gluten free tortellini and almond milk instead of heavy cream?
Great pasta the only thing I’m missing is the color.
Looks delicious. What is 1/s cup of parm?
Maybe it's one SCANT cup of parm? That's how I read it.
Is it suppose to be super sweet? It felt like I had so much sugar in it and I only did them half the amount of onions