Name: Velvety Spinach and Mushroom Tortellini
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 2 packages (18 ounces) refrigerated cheese tortellini; 1 tablespoon olive oil; 1 teaspoon minced garlic; 2 cups fresh baby spinach; Pepper; 1/2 cup freshly grated parmesan cheese; 1/2 medium onion, diced; 7 ounces cremini mushrooms, sliced; 1/4 teaspoon Italian seasoning; 1 cup heavy cream; 1 tablespoon butter; 1/3 cup chicken broth; Salt

Tortellini Pasta Dish

Can I use store-bought pasta dough to make tortellini?

Do I need to cook the meat before stuffing it into the tortellini?

How long should I cook the tortellini for?

What kind of sauces goes well with tortellini?

How much filling should I use for each tortellini?

Why is my tortellini falling apart while cooking?

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Indulge in this velvety spinach and mushroom tortellini that will transport you to a cozy Italian eatery with every bite. This one-pan meal is perfect for a comforting, vegetarian dinner that's easy to make.

Milk

Wheat

Pastas & Noodles

gram

Cheese Tortellini Pasta

Oils

milliliter

olive oil

Seasonings

minced garlic

Fresh Vegetables

Baby Spinach

black pepper

Cheese

parmesan cheese

onion

Mushrooms

crimini mushroom

italian seasoning

Creams & Creamers

heavy cream

Butter & Margarine

butter

Stocks & Broths

chicken broth

salt

Folic Acid (B9)

Vitamins

Trans fatty acids

Vitamin E

Lactose

Carbohydrates

Thiamin (B1)

Vitamin K

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Vitamin A

Lutein+zeaxanthin

Dietary Folate Equivalents

Cyanocobalamin (B12)

Vitamin D

Water

Calories

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Alpha-carotene

Beta-cryptoxanthin

Lycopene

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Melt-in-your-Mouth Tortellini Enchilada Casserole

Velvety Spinach and Mushroom Tortellini

Pasta, Sauces, Grain

Baking Goods

Produce

Dairy

Meal

https://s3.amazonaws.com/grocery-project/recipe_images/velvety-spinach-and-mushroom-tortellini-2713177-3.jpeg

In a deep skillet over medium heat, combine the olive oil and butter. Sauté the diced onion for 5 minutes until softened and translucent.

Add the sliced cremini mushrooms, minced garlic, and Italian seasoning to the skillet. Sauté for an additional 5 minutes.

Pour the chicken broth, heavy cream, and cheese tortellini into the skillet. Stir well, ensuring all ingredients are fully incorporated.

Cover the skillet and reduce the heat to medium-low. Cook for 5 minutes or until tortellini is cooked through.

Remove the cover and stir the mixture. The sauce should be slightly thickened.

Add the fresh baby spinach to the skillet and continuously stir until it has wilted, approximately 1 to 2 minutes.

Turn off the heat and mix in the freshly grated parmesan cheese. Season the dish with salt and pepper to taste. Serve immediately.

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