Creamy Tortellini with Vegetables (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 tablespoon butter
03 -
1/2 medium onion, chopped
04 -
8 ounces cremini mushrooms, sliced
05 -
3 cloves garlic, minced
06 -
1/4 teaspoon Italian seasoning
07 -
1/3 cup chicken broth or dry white wine
08 -
1 cup heavy/whipping cream
09 -
2 (9 ounce) packages refrigerated cheese tortellini
10 -
2 cups (packed) fresh baby spinach
11 -
1/2 cup freshly grated parmesan cheese
12 -
Salt & pepper to taste
# Instructions:
01 -
Heat up your olive oil and butter in a deep skillet over medium-high heat. Toss in the chopped onion and let it cook until it starts to soften, about 5 minutes.
02 -
Add your sliced mushrooms, minced garlic, and Italian seasoning to the pan. Keep cooking and stirring for another 5 minutes until those mushrooms are golden and tender.
03 -
Pour in the chicken broth, cream, and add the tortellini. Give everything a good stir, then cover the pan. Turn the heat down to medium and let it cook for 5 minutes.
04 -
Uncover and stir the pan - your tortellini should be tender and the sauce thickened nicely. Now add the spinach, stirring until it wilts down into the sauce, about 1-2 minutes.
05 -
Stir in the freshly grated parmesan cheese and season with salt and pepper until it tastes just right. Serve up your pasta while it's hot and creamy.
# Notes:
01 -
The tortellini cooks right in the sauce - no need to pre-cook
02 -
Vegetable broth works great as a substitute for chicken broth
03 -
If sauce gets too thick, just add a splash more cream