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Creamy Spinach Tortellini

4

30 min

Creamy Spinach Tortellini

Creamy Spinach Tortellini Photo 1

Time

30 min

Serving

4 persons

Calories

558

Rating

4.00★ (210)

Cuisine

Italian
Author: Victoria Buriak
Cheese tortellini, tomatoes, mushrooms, and spinach are tossed in a rich, creamy sauce in this family-favorite pasta dish.

Ingredients

  • refrigerated cheese tortellini: 1 pack (9 ounce pack)
  • butter: 2 Tbsp
  • onion: 1 piece (chopped)
  • frozen chopped spinach: 1 pack (10 ounce pack, drained)
  • cream cheese: 1 pack (8 ounce pack, cut into cubes)
  • mushrooms: 1 pack (6 ounce pack, sliced, fresh)
  • Parmesan cheese: 0.5 cup (grated)
  • milk: 0.5 cup
  • pint cherry tomatoes: 1 piece (halved)

Metric Conversion

Stages of cooking

Creamy Spinach Tortellini Photo 21
Creamy Spinach Tortellini Photo 32
Creamy Spinach Tortellini Photo 43
  1. Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain.
    Creamy Spinach Tortellini Photo 2
  2. While the tortellini is cooking, melt butter in a large skillet over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Mix in spinach, cream cheese, mushrooms, Parmesan, and milk; stir to combine and cook until cream cheese is melted and mushrooms are soft, about 5 minutes.
    Creamy Spinach Tortellini Photo 3
  3. Gently mix tortellini and cherry tomatoes into the skillet; cook until heated through, 5 to 10 minutes.
    Creamy Spinach Tortellini Photo 4

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