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One-Pot Tortellini And Mushrooms

This easy One-Pot Tortellini And Mushrooms recipe delivers a creamy, satisfying meal, cooked entirely in one pot for minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 12 ounces Cheese tortellini
  • 2 tablespoons Olive oil
  • 1 Onion, chopped
  • 3 cloves Garlic, minced
  • 8 ounces Mushrooms, sliced Buy fresh mushrooms instead of canned.
  • 2 cups Vegetable broth
  • 1 cup Heavy cream Can substitute with half-and-half or coconut milk.
  • 1 cup Spinach, chopped
  • 1/2 cup Grated Parmesan cheese Add at low heat to prevent graininess.
  • Salt and black pepper To taste.
  • Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat until it shimmers slightly.
  2. Add the chopped onion and cook for 3–4 minutes until soft and translucent.
  3. Add the minced garlic and sliced mushrooms, cooking for another 5–6 minutes until mushrooms release their liquid and turn golden.
Cooking
  1. Pour in the vegetable broth and increase the heat slightly to bring it to a gentle boil.
  2. Add the cheese tortellini directly into the broth, stirring gently.
  3. Cook the tortellini according to package instructions (3–5 minutes).
  4. Reduce heat to low, add heavy cream and chopped spinach, stirring and simmering for 2–3 minutes.
  5. Stir in the grated Parmesan cheese until it melts smoothly.
Finishing Touches
  1. Let the dish sit off the heat for a minute before serving.
  2. Garnish with fresh chopped parsley and serve immediately.

Notes

This dish is perfect for weeknight dinners, meal prep, and leftovers. Store in an airtight container for up to 3 days.