Creamy Spinach Mushroom Tortellini with Caramelized Onions Recipe
If you’re after a dinner that checks all the boxes—creamy, cozy, and packed with flavor—look no further than Creamy Spinach Mushroom Tortellini with Caramelized Onions. This recipe takes pillowy cheese tortellini and pairs it with a dreamy, velvety sauce, sautéed mushrooms, tender spinach, and irresistibly sweet caramelized onions. Each bite is rich, savory, and just a little bit indulgent, making it the kind of meal you’ll want to share with friends or keep all to yourself!
Ingredients You’ll Need
Every ingredient here is simple but transforms into pure magic when combined. You don’t need a long list to create an unforgettable flavor explosion—just a handful of everyday essentials that bring the taste, texture, and color this Creamy Spinach Mushroom Tortellini with Caramelized Onions deserves.
- Olive oil (1 tablespoon): Adds richness and helps the onions cook down beautifully for that deep caramel flavor.
- Butter (2 tablespoons): Essential for silky, rich texture in the sauce and for coaxing out sweetness in the onions and mushrooms.
- Yellow onion (1 large, thinly sliced): The star behind those jammy caramelized onions—go for a big, sweet one!
- Garlic (2 cloves, minced): Adds aromatic depth and warmth—don’t skip it.
- Cremini or baby bella mushrooms (8 ounces, sliced): Give the dish a hearty, earthy flavor that works so well with the creamy sauce.
- Salt (½ teaspoon): Balances the flavors and brings all the ingredients together.
- Black pepper (¼ teaspoon): Lends a little gentle heat to every bite.
- Cheese tortellini (1 20-ounce package, refrigerated): The easy, cheesy base—fresh tortellini gives the best creamy bite, but frozen works too.
- Baby spinach (3 cups): Brings a pop of color, mild flavor, and bonus nutrients.
- Heavy cream (1 cup): Creates that decadent, luscious sauce.
- Parmesan cheese (½ cup, grated): For fresh, nutty, umami-packed goodness—use real Parm if you can.
- Crushed red pepper flakes (¼ teaspoon, optional): A little zing for those who like a gentle heat in their pasta.
- Extra Parmesan and fresh herbs (for garnish): Finish with a flourish for flavor and flare. Basil or parsley work wonders!
How to Make Creamy Spinach Mushroom Tortellini with Caramelized Onions
Step 1: Caramelize the Onions
Heat the olive oil and one tablespoon of butter in a large skillet over medium-low heat. Add those thinly sliced onions and let them gently sizzle, stirring every few minutes. Give them time—about 20 to 25 minutes—to develop intense sweetness and that signature golden hue. The magic here is low and slow; resist cranking up the heat. Once deeply caramelized, transfer the onions to a plate and set aside.
Step 2: Sauté Mushrooms and Garlic
Return the skillet to medium heat and add the rest of the butter. When melted, toss in the minced garlic and sliced mushrooms. Sprinkle on the salt and pepper, and let them cook undisturbed for a couple of minutes—that’s how you get perfectly browned mushrooms. After 6–8 minutes, they’ll be dark, tender, and fragrant, with all that earthy flavor.
Step 3: Boil the Tortellini
Meanwhile, bring a big pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until just al dente. Drain the tortellini, but don’t rinse—you want the starch to help the sauce cling. If you’re a multitasking pro, you’ll have this ready right as the mushrooms finish.
Step 4: Wilt the Spinach
Add the baby spinach to the skillet with your mushrooms. Stir for about 1–2 minutes until the leaves are wilted and bright green. Spinach cooks down significantly, so don’t be alarmed by the mountain of greens—it’ll melt right in.
Step 5: Make the Creamy Sauce
Lower the heat and pour in the heavy cream, followed by the grated Parmesan cheese. Stir everything together until the cheese completely melts and the sauce thickens just a touch. At this stage, the kitchen smells absolutely heavenly and you’ll see the sauce come together in a glossy, dreamy finish.
Step 6: Finish and Toss Together
Add the drained tortellini and the caramelized onions back into the skillet. Gently toss to coat everything in that luxurious sauce, making sure each piece is kissed by caramelized onion and creamy goodness. Taste, adjust seasoning, and add those red pepper flakes if you’re in the mood for a little extra kick. Serve immediately—this is when Creamy Spinach Mushroom Tortellini with Caramelized Onions is at its absolute best!
How to Serve Creamy Spinach Mushroom Tortellini with Caramelized Onions
Garnishes
The right garnish can make your bowl look and taste restaurant-worthy. Sprinkle generously with extra Parmesan and snip some fresh herbs—like basil, parsley, or even a touch of thyme—over the top. The herbs add color and freshness, while the cheese adds that salty-savoriness that complements the creaminess of your Creamy Spinach Mushroom Tortellini with Caramelized Onions.
Side Dishes
This dish holds its own, but it always welcomes good company. Pair it with a simple green salad brightened with lemon vinaigrette, or offer slices of warm, crusty bread to soak up the leftover sauce. A glass of crisp white wine elevates the experience even further, inviting you to slow down and savor every forkful.
Creative Ways to Present
If you want to turn Creamy Spinach Mushroom Tortellini with Caramelized Onions into a showstopper at your next dinner party, try plating it on a big platter and piling caramelized onions right on top. Or, portion it into tiny bowls for tapas-style sharing. Garnish each serving with a big herb sprig or edible flowers for that “wow” moment!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Spinach Mushroom Tortellini with Caramelized Onions keeps surprisingly well! Scoop the cooled pasta into an airtight container and store in the fridge for 2–3 days. If the sauce thickens, don’t worry—just add a splash of milk or cream when reheating to revive its silky texture.
Freezing
While cooked tortellini can get a bit soft after freezing, you can freeze this dish in a pinch. Place portions in freezer-safe containers, and let them thaw overnight in the fridge before reheating. The sauce may separate slightly after thawing, but a quick stir while reheating should bring everything back together.
Reheating
To reheat, place leftovers in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. Stir gently until warmed through. You can also microwave individual servings in 30-second intervals, stirring each time, until hot—the flavor only deepens as it rests!
FAQs
Can I use frozen tortellini instead of fresh?
Absolutely! Frozen tortellini works well in Creamy Spinach Mushroom Tortellini with Caramelized Onions. Simply add a few extra minutes to the cooking time, and be sure to cook right from frozen for the best texture.
What protein can I add for a heartier meal?
For added protein, stir in cooked chicken breast, sautéed Italian sausage, or even a can of white beans. These mix-ins blend seamlessly with the creamy sauce and vegetables.
Can I make this dish lighter?
Yes! Swap out the heavy cream for half-and-half or whole milk for a lighter, though slightly thinner, sauce. You can also use less Parmesan and add more spinach or mushrooms to turn it into an extra-veggie-packed meal.
What can I substitute for mushrooms?
If mushrooms aren’t your jam, try using zucchini, bell peppers, or even sun-dried tomatoes for a different twist. The Creamy Spinach Mushroom Tortellini with Caramelized Onions is super adaptable—make it your own!
Is this pasta good for meal prep?
Yes, it’s a great option! Make a batch and portion into containers for workweek lunches. The flavors deepen as they sit, making leftover Creamy Spinach Mushroom Tortellini with Caramelized Onions something to look forward to.
Final Thoughts
This is one of those recipes you’ll want to come back to, week after week. Creamy Spinach Mushroom Tortellini with Caramelized Onions is cozy, fast enough for busy nights, and special enough to serve when you want to impress. Whip up a batch and savor every creamy, savory, soul-soothing bite—you deserve it!
Print
Creamy Spinach Mushroom Tortellini with Caramelized Onions Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in a luxurious and comforting meal with this Creamy Spinach Mushroom Tortellini with Caramelized Onions. This delightful dish combines tender cheese tortellini with earthy mushrooms, vibrant spinach, and the rich flavors of caramelized onions, all brought together in a creamy Parmesan sauce.
Ingredients
For Caramelized Onions:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large yellow onion, thinly sliced
For Mushroom Tortellini:
- 2 garlic cloves, minced
- 8 ounces cremini or baby bella mushrooms, sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (20-ounce) package refrigerated cheese tortellini
- 3 cups baby spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon crushed red pepper flakes (optional)
- Extra Parmesan and fresh herbs for garnish
Instructions
- Caramelize Onions: Heat olive oil and 1 tablespoon of butter in a skillet. Cook onions slowly until caramelized, about 20-25 minutes. Set aside.
- Cook Mushrooms: In the same skillet, melt remaining butter and sauté garlic and mushrooms with salt and pepper until browned and tender.
- Cook Tortellini: Cook tortellini in boiling water, drain, and set aside.
- Finish Dish: Add spinach to the skillet, then pour in cream and Parmesan. Add tortellini and caramelized onions, toss gently. Garnish and serve.
Notes
- You can use frozen tortellini if fresh isn’t available—just adjust cooking time accordingly.
- For added protein, stir in cooked chicken or white beans.
- Substitute half-and-half for a lighter version, though the sauce will be thinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 520
- Sugar: 5g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 85mg
