Ever crave a cozy, satisfying meal that feels like a warm hug? You’re in the right place! We’ve gathered 18 creamy mushroom tortellini recipes that turn simple ingredients into pure comfort food magic—perfect for busy weeknights or lazy weekends. From quick skillet dinners to decadent baked dishes, get ready to find your new favorite. Let’s dive into these delicious, easy-to-make ideas!
Creamy Garlic Mushroom Tortellini
Packed with flavor and ready in minutes, this Creamy Garlic Mushroom Tortellini is your new weeknight hero. It’s rich, comforting, and ridiculously easy to make. Let’s get cooking.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Pasta & Mushrooms:
– 20 oz refrigerated cheese tortellini
– 1 tbsp olive oil
– 8 oz cremini mushrooms, sliced
– 1/2 tsp salt
For the Sauce:
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp black pepper
– 1 tbsp fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the 20 oz refrigerated cheese tortellini to the boiling water and cook according to package instructions, usually 3-4 minutes, until al dente. Tip: Reserve 1/2 cup of pasta water before draining.
3. Drain the tortellini and set aside.
4. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.
5. Add the 8 oz sliced cremini mushrooms and 1/2 tsp salt to the skillet.
6. Cook the mushrooms for 5-7 minutes, stirring occasionally, until they release their liquid and turn golden brown. Tip: Don’t overcrowd the pan to ensure proper browning.
7. Transfer the cooked mushrooms to a plate and set aside.
8. In the same skillet, melt 4 tbsp unsalted butter over medium heat.
9. Add the 4 cloves minced garlic and cook for 1 minute, stirring constantly, until fragrant.
10. Pour in 1 cup heavy cream and bring to a gentle simmer.
11. Reduce heat to low and whisk in 1/2 cup grated Parmesan cheese until the sauce is smooth and slightly thickened, about 2-3 minutes.
12. Stir in the cooked tortellini, cooked mushrooms, and 1/4 tsp black pepper until everything is well coated in the sauce. Tip: If the sauce is too thick, add the reserved pasta water 1 tbsp at a time until desired consistency is reached.
13. Remove from heat and stir in 1 tbsp chopped fresh parsley.
14. Serve immediately. The tortellini is wonderfully tender, enveloped in a luxuriously creamy sauce with savory, earthy mushrooms and a sharp garlic punch. For a fresh twist, top with arugula and a squeeze of lemon just before serving.
Spinach and Mushroom Stuffed Tortellini
Nailing a cozy dinner just got easier with this creamy, veggie-packed tortellini. Grab your skillet—this 30-minute meal delivers restaurant-level flavor without the fuss. Perfect for busy weeknights or impromptu gatherings.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the tortellini and filling:
– 1 (20 oz) package fresh cheese tortellini
– 2 tbsp olive oil
– 8 oz cremini mushrooms, thinly sliced
– 3 cups fresh spinach
– 2 cloves garlic, minced
For the sauce:
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 cups whole milk
– 1/2 cup grated Parmesan cheese
– 1/4 tsp ground nutmeg
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fresh cheese tortellini to the boiling water and cook for 4–5 minutes, until they float to the surface. Tip: Fresh tortellini cooks quickly—overcooking makes them mushy.
3. Drain the tortellini in a colander and set aside.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
5. Add the sliced cremini mushrooms and sauté for 6–8 minutes, until golden brown and tender.
6. Stir in 3 cups fresh spinach and 2 minced garlic cloves, cooking for 2–3 minutes until the spinach wilts. Tip: Wilt spinach just until vibrant green to retain nutrients and texture.
7. Transfer the mushroom-spinach mixture to a bowl and set aside.
8. In the same skillet, melt 2 tbsp unsalted butter over medium heat.
9. Whisk in 2 tbsp all-purpose flour and cook for 1–2 minutes, until bubbly and golden.
10. Gradually pour in 2 cups whole milk, whisking constantly to prevent lumps.
11. Simmer the sauce for 3–5 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
12. Remove the skillet from heat and stir in 1/2 cup grated Parmesan cheese, 1/4 tsp ground nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
13. Add the cooked tortellini and mushroom-spinach mixture to the sauce, gently tossing to combine. Tip: Fold ingredients gently to keep tortellini intact.
14. Heat everything over low for 2–3 minutes, until warmed through.
A velvety Parmesan sauce clings to each tender tortellini pocket, while earthy mushrooms and fresh spinach add pops of texture. Serve it straight from the skillet with extra Parmesan for a rustic touch, or pair with a crisp salad to balance the richness.
Truffle Oil Mushroom Tortellini
Savor the ultimate cozy-night upgrade: truffle oil mushroom tortellini. This rich, earthy dish transforms store-bought pasta into a restaurant-worthy meal in minutes. Get ready for a flavor bomb that’s creamy, luxurious, and totally fuss-free.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the tortellini:
– 1 (20 oz) package cheese tortellini
– 4 quarts water
– 1 tbsp salt
For the mushroom sauce:
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 8 oz cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tbsp white truffle oil
– 1/4 tsp black pepper
– 1/4 tsp salt
For garnish:
– Fresh parsley, chopped
Instructions
1. Bring 4 quarts of water and 1 tbsp salt to a rolling boil in a large pot over high heat.
2. Add the cheese tortellini to the boiling water and cook for 7–8 minutes, or until they float to the top and are tender. Tip: Stir gently to prevent sticking.
3. Drain the tortellini in a colander and set aside.
4. Heat 2 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium-high heat until the butter melts and sizzles.
5. Add 8 oz sliced cremini mushrooms to the skillet and cook for 5–6 minutes, stirring occasionally, until golden brown and softened. Tip: Avoid overcrowding the pan for better browning.
6. Stir in 2 cloves minced garlic and cook for 1 minute, until fragrant.
7. Reduce the heat to medium and pour in 1/2 cup heavy cream, stirring to combine.
8. Add 1/4 cup grated Parmesan cheese, 1 tbsp white truffle oil, 1/4 tsp black pepper, and 1/4 tsp salt, stirring until the cheese melts and the sauce thickens slightly, about 2–3 minutes. Tip: Add truffle oil at the end to preserve its aroma.
9. Toss the drained tortellini in the mushroom sauce until evenly coated.
10. Remove from heat and garnish with chopped fresh parsley.
Heavenly textures meld in every bite: silky sauce clings to tender pasta, with earthy mushrooms adding a meaty chew. Drizzle extra truffle oil for an aromatic punch, or serve alongside a crisp green salad to cut through the richness. It’s a dish that feels indulgent yet comes together effortlessly.
Sun-Dried Tomato and Mushroom Tortellini
Feast your eyes on this flavor-packed pasta that’s about to become your new weeknight hero. Forget takeout—this sun-dried tomato and mushroom tortellini is a one-pan wonder that’s ready in under 30 minutes. It’s creamy, savory, and ridiculously easy to make.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the tortellini and mushrooms:
– 1 (20 oz) package cheese tortellini
– 8 oz cremini mushrooms, sliced
– 2 tbsp olive oil
For the sauce:
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp red pepper flakes
– 1/4 cup fresh basil, chopped
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the tortellini to the boiling water and cook according to package instructions, usually 3-4 minutes, until al dente.
3. Drain the tortellini and set it aside.
4. While the tortellini cooks, heat the olive oil in a large skillet over medium-high heat.
5. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are golden brown and have released their moisture.
6. Add the minced garlic and chopped sun-dried tomatoes to the skillet and cook for 1 minute, until fragrant.
7. Pour the heavy cream into the skillet and bring it to a simmer over medium heat.
8. Stir in the grated Parmesan cheese until it melts and the sauce thickens, about 2-3 minutes.
9. Add the red pepper flakes, salt, and black pepper to the sauce, adjusting to your preference.
10. Tip: For a smoother sauce, whisk constantly while adding the Parmesan to prevent clumping.
11. Add the cooked tortellini to the skillet and toss to coat it evenly in the sauce.
12. Cook for 1-2 minutes over low heat to allow the flavors to meld.
13. Tip: If the sauce is too thick, thin it with a splash of the reserved pasta water.
14. Remove the skillet from the heat and stir in the chopped fresh basil.
15. Tip: Reserve a few basil leaves for garnish to add a fresh pop of color.
16. Divide the tortellini among serving plates and garnish with extra basil if desired.
Dive into a bowl of this rich, velvety pasta where the sun-dried tomatoes add a tangy sweetness that balances the earthy mushrooms perfectly. The cheese-filled tortellini soaks up the creamy sauce, making every bite indulgent yet light. Serve it with a crisp green salad or crusty garlic bread to soak up every last drop of that delicious sauce.
Parmesan Cream Sauce Mushroom Tortellini
Brace yourself for a creamy, cheesy pasta hug that’s ready in under 30 minutes. This Parmesan cream sauce clings to every plump mushroom tortellini, creating a restaurant-worthy dish with minimal effort. It’s the ultimate cozy weeknight win.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
For the Pasta
– 1 (20 oz) package refrigerated cheese & mushroom tortellini
– 1 tablespoon kosher salt
For the Sauce
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 8 oz cremini mushrooms, thinly sliced
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Fill a large pot with 4 quarts of water, add 1 tablespoon kosher salt, and bring to a rolling boil over high heat.
2. Add the entire package of tortellini to the boiling water and cook according to package directions, usually 3-4 minutes, until al dente. Tip: Reserve 1/2 cup of pasta water before draining.
3. Drain the tortellini in a colander and set aside.
4. While the pasta cooks, melt 2 tablespoons unsalted butter in a large skillet over medium heat.
5. Add the minced garlic and sauté for 30 seconds until fragrant.
6. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their liquid and turn golden brown. Tip: Don’t crowd the pan to ensure proper browning.
7. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring constantly.
8. Reduce heat to low and gradually whisk in 1 cup grated Parmesan cheese until the sauce is smooth and thickened, about 2-3 minutes.
9. Stir in 1/4 teaspoon black pepper.
10. Add the drained tortellini to the skillet and toss to coat evenly in the sauce. Tip: If the sauce is too thick, loosen it with a splash of the reserved pasta water.
11. Garnish with 1 tablespoon chopped fresh parsley and serve immediately.
Silky sauce coats each tender tortellini pocket, with earthy mushrooms and sharp Parmesan creating a rich, savory flavor. Serve it straight from the skillet with a side of garlic bread for dipping, or top with extra Parmesan and red pepper flakes for a spicy kick.
Rosemary Butter Mushroom Tortellini
Elevate your weeknight dinner game with this creamy, herb-kissed pasta. Imagine pillowy tortellini swirled in a rich rosemary butter sauce with golden mushrooms—ready in under 30 minutes. It’s the cozy, restaurant-worthy dish you’ll crave all season.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the pasta & mushrooms:
– 1 (20 oz) package cheese tortellini
– 16 oz cremini mushrooms, sliced ¼-inch thick
– 2 tbsp olive oil
– ½ tsp kosher salt
For the rosemary butter sauce:
– 4 tbsp unsalted butter
– 3 garlic cloves, minced
– 2 tsp fresh rosemary, finely chopped
– ½ cup heavy cream
– ½ cup grated Parmesan cheese
– ¼ tsp black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cheese tortellini to the boiling water and cook according to package directions, usually 7–9 minutes, until al dente.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add sliced cremini mushrooms to the skillet in a single layer—don’t overcrowd to ensure they brown properly.
5. Cook mushrooms undisturbed for 4–5 minutes until golden brown on one side, then stir and cook another 3–4 minutes until tender.
6. Season mushrooms with ½ tsp kosher salt, then transfer to a plate and set aside.
7. Reduce skillet heat to medium-low and melt unsalted butter in the same pan.
8. Add minced garlic and chopped rosemary, sautéing for 1 minute until fragrant but not browned.
9. Pour in heavy cream, stirring constantly to combine with the butter and herbs.
10. Simmer the sauce gently for 2–3 minutes until slightly thickened—it should coat the back of a spoon.
11. Stir in grated Parmesan cheese and black pepper until the cheese is fully melted and the sauce is smooth.
12. Drain the cooked tortellini, reserving ¼ cup pasta water.
13. Add drained tortellini and cooked mushrooms to the skillet with the sauce.
14. Toss everything together for 1–2 minutes, adding reserved pasta water 1 tbsp at a time if the sauce seems too thick.
15. Remove from heat and let rest for 1 minute before serving.
Cozy up to tender tortellini enveloped in that velvety, aromatic sauce—each bite delivers earthy mushrooms with a hint of piney rosemary. For a festive twist, top with crispy pancetta or serve alongside a simple arugula salad with lemon vinaigrette.
Bacon and Mushroom Tortellini Alfredo
Savor this creamy, savory pasta that’s ready in under 30 minutes. Crispy bacon and earthy mushrooms mingle with tender cheese tortellini in a rich Alfredo sauce—it’s pure comfort food with a gourmet twist. Perfect for a quick weeknight dinner or a cozy weekend treat.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the bacon and mushrooms:
– 6 slices thick-cut bacon, chopped
– 8 oz cremini mushrooms, sliced
For the tortellini:
– 20 oz refrigerated cheese tortellini
– 4 quarts water
– 1 tbsp salt
For the Alfredo sauce:
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Heat a large skillet over medium heat. Add the chopped bacon and cook for 8–10 minutes, stirring occasionally, until crispy and browned.
2. Remove the bacon with a slotted spoon and drain on paper towels, leaving 2 tbsp of bacon fat in the skillet.
3. Add the sliced mushrooms to the skillet and cook for 5–7 minutes, stirring often, until tender and golden brown.
4. While the mushrooms cook, bring 4 quarts of water and 1 tbsp salt to a boil in a large pot over high heat.
5. Add the refrigerated cheese tortellini to the boiling water and cook for 3–4 minutes, or according to package instructions, until al dente.
6. Drain the tortellini in a colander and set aside.
7. Reduce the skillet heat to medium-low. Add 2 tbsp unsalted butter and minced garlic to the mushrooms, stirring for 1 minute until fragrant.
8. Pour in 1 cup heavy cream and bring to a simmer, stirring constantly, for 2–3 minutes until slightly thickened.
9. Stir in 1 cup grated Parmesan cheese and 1/4 tsp black pepper until the sauce is smooth and creamy.
10. Add the cooked tortellini and crispy bacon to the skillet, tossing gently to coat everything in the sauce.
11. Garnish with 1/4 cup chopped fresh parsley and serve immediately.
Enjoy the velvety sauce clinging to each tortellini, with smoky bacon bits and umami-rich mushrooms in every bite. For a fun twist, top with extra Parmesan or serve alongside garlic bread to soak up every last drop of that creamy goodness.
Roasted Garlic Mushroom Tortellini
Obliterate boring pasta nights with this creamy, earthy, and ridiculously easy tortellini. Roasted garlic and mushrooms create a rich, savory sauce that clings to every cheese-filled pocket. Ready in under 30 minutes, it’s the ultimate cozy weeknight win.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Roasted Garlic & Mushrooms:
– 1 head of garlic
– 1 lb cremini mushrooms, sliced
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Sauce & Pasta:
– 1 (20 oz) package cheese tortellini
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1 tbsp fresh thyme leaves
Instructions
1. Preheat your oven to 400°F.
2. Slice the top 1/4 inch off the head of garlic to expose the cloves.
3. Place the garlic on a piece of foil, drizzle with 1 tbsp olive oil, and wrap tightly.
4. Toss the sliced mushrooms with the remaining 1 tbsp olive oil, salt, and black pepper on a baking sheet.
5. Roast the foil-wrapped garlic and the mushrooms on the same oven rack for 20 minutes, until the mushrooms are browned and the garlic is soft.
6. While they roast, bring a large pot of salted water to a boil.
7. Cook the cheese tortellini according to package directions, usually 3-4 minutes, then drain. Tip: Reserve 1/2 cup of the pasta water before draining.
8. Squeeze the roasted garlic cloves out of their skins into a small bowl and mash with a fork.
9. In a large skillet, melt the butter over medium heat.
10. Add the mashed roasted garlic and roasted mushrooms to the skillet, stirring for 1 minute.
11. Pour in the heavy cream and bring to a gentle simmer.
12. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly, about 2-3 minutes. Tip: If the sauce is too thick, stir in the reserved pasta water 1 tbsp at a time.
13. Add the cooked tortellini and fresh thyme to the skillet, tossing until fully coated in the sauce.
14. Serve immediately. Tip: For extra richness, top with an extra sprinkle of Parmesan and a crack of black pepper.
Luxuriously creamy sauce hugs each tender tortellini, with deep, caramelized notes from the roasted garlic and mushrooms. The fresh thyme adds a bright, herby finish that cuts through the richness. Serve it straight from the skillet with crusty bread for dipping, or add a handful of baby spinach in the last minute of cooking for a pop of color and nutrients.
Wild Mushroom and Sage Tortellini
A cozy, earthy pasta dish that’s perfect for chilly nights. Wild mushrooms and fragrant sage create a rich, savory filling wrapped in tender tortellini. Ready in under an hour for a restaurant-worthy meal at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 1 tbsp olive oil
– 1 lb mixed wild mushrooms (cremini, shiitake, oyster), finely chopped
– 2 tbsp fresh sage, minced
– 2 cloves garlic, minced
– 1/4 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– Salt and black pepper
For the tortellini:
– 1 package (9 oz) fresh tortellini wrappers
– 1 egg, beaten (for sealing)
For the sauce:
– 2 tbsp unsalted butter
– 1 cup heavy cream
– 1/2 cup vegetable broth
– 1/4 cup grated Parmesan cheese
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chopped wild mushrooms and cook for 8–10 minutes, stirring occasionally, until browned and liquid evaporates.
3. Stir in minced sage and garlic, cooking for 1 minute until fragrant.
4. Transfer mushroom mixture to a bowl and let cool for 5 minutes.
5. Mix ricotta, Parmesan, salt, and black pepper into the cooled mushrooms.
6. Lay tortellini wrappers on a clean surface and place 1 tsp filling in the center of each.
7. Brush edges of wrappers with beaten egg using a pastry brush.
8. Fold wrappers over filling to form triangles, pressing edges firmly to seal.
9. Bring a large pot of salted water to a rolling boil.
10. Cook tortellini for 3–4 minutes until they float to the surface, then drain.
11. Melt butter in the same skillet over medium heat.
12. Pour in heavy cream and vegetable broth, simmering for 5 minutes until slightly thickened.
13. Stir in Parmesan cheese until melted and smooth.
14. Add cooked tortellini to the sauce, tossing gently to coat.
15. Serve immediately in shallow bowls.
Zesty and comforting, this dish boasts a creamy sauce clinging to each tender tortellini pocket. The earthy mushrooms and aromatic sage shine through, balanced by the rich, cheesy elements. Try topping with extra Parmesan and a sprinkle of toasted pine nuts for added crunch.
Caramelized Onion Mushroom Tortellini
A cozy winter dinner just got a major upgrade. Imagine plump tortellini swimming in a rich, savory sauce with sweet caramelized onions and earthy mushrooms. This dish comes together fast but tastes like it simmered all day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the Caramelized Onions & Mushrooms:
– 2 tbsp olive oil
– 1 large yellow onion, thinly sliced
– 8 oz cremini mushrooms, sliced
– 1/4 tsp salt
For the Sauce & Pasta:
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1/2 cup dry white wine
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp black pepper
– 20 oz refrigerated cheese tortellini
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-low heat.
2. Add 1 thinly sliced onion and cook for 15 minutes, stirring every 3-4 minutes, until deep golden brown and soft.
3. Increase heat to medium-high, add 8 oz sliced mushrooms and 1/4 tsp salt, and cook for 5-7 minutes until mushrooms release liquid and brown.
4. Push onion-mushroom mixture to the skillet’s edges, melt 2 tbsp butter in the center, and add 2 minced garlic cloves. Cook for 1 minute until fragrant.
5. Pour in 1/2 cup white wine, scrape up any browned bits, and simmer for 2 minutes until reduced by half.
6. Stir in 1 cup heavy cream, bring to a gentle simmer, and cook for 3 minutes until slightly thickened.
7. Meanwhile, bring a large pot of salted water to a boil and cook 20 oz tortellini according to package directions, usually 3-4 minutes.
8. Reduce sauce heat to low, stir in 1/2 cup Parmesan and 1/4 tsp black pepper until melted.
9. Drain tortellini, reserving 1/4 cup pasta water, and add tortellini to the sauce.
10. Toss everything together, adding reserved pasta water 1 tbsp at a time if sauce is too thick.
11. Remove from heat, stir in 2 tbsp chopped parsley, and serve immediately.
Zesty Parmesan and sweet onions create a velvety sauce that clings to every tortellini pocket. The mushrooms add a meaty chew, while fresh parsley gives a bright finish. Try topping with extra Parmesan and a drizzle of truffle oil for a restaurant-worthy twist.
White Wine Mushroom Tortellini
Savor a creamy, elegant pasta that’s easier than it looks. White wine and mushrooms create a rich, savory sauce that clings to tender cheese tortellini. Ready in under 30 minutes, it’s perfect for a cozy dinner or impressing guests.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the tortellini:
– 1 (20 oz) package refrigerated cheese tortellini
– 1 tbsp olive oil
– 1 tsp salt
For the mushroom sauce:
– 2 tbsp unsalted butter
– 1 lb cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1 cup dry white wine (like Sauvignon Blanc)
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Bring a large pot of water to a boil over high heat. Add 1 tsp salt and 1 tbsp olive oil.
2. Add the cheese tortellini to the boiling water and cook according to package instructions, usually 3–4 minutes, until al dente. Tip: Reserve 1/2 cup of pasta water before draining.
3. Drain the tortellini and set aside.
4. While the tortellini cooks, melt 2 tbsp unsalted butter in a large skillet over medium-high heat.
5. Add the sliced cremini mushrooms and cook for 8–10 minutes, stirring occasionally, until browned and tender.
6. Add the minced garlic and cook for 1 minute, until fragrant.
7. Pour in 1 cup dry white wine and simmer for 3–4 minutes, scraping up any browned bits from the pan, until reduced by half. Tip: Use a wooden spoon to deglaze the skillet for maximum flavor.
8. Reduce the heat to medium and stir in 1 cup heavy cream. Simmer for 2–3 minutes, until slightly thickened.
9. Add the cooked tortellini to the skillet, tossing to coat in the sauce. If the sauce is too thick, add reserved pasta water 1 tbsp at a time until desired consistency is reached.
10. Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1/4 tsp black pepper, and 2 tbsp fresh parsley until well combined. Tip: Freshly grated Parmesan melts more smoothly than pre-shredded.
Rich, velvety sauce wraps each tortellini in a savory embrace, with earthy mushrooms and a hint of white wine brightness. Serve it immediately with extra Parmesan and a sprinkle of parsley for a restaurant-quality finish at home. Pair it with a crisp green salad or crusty bread to soak up every last drop.
Lemon Herb Mushroom Tortellini
Get ready to level up your pasta night with this bright, herby twist. Grab your skillet—this Lemon Herb Mushroom Tortellini comes together fast and tastes like a restaurant splurge. It’s the perfect cozy yet fresh dish for any weeknight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Pasta & Mushrooms
– 1 (20 oz) package cheese tortellini
– 8 oz cremini mushrooms, sliced
– 2 tbsp olive oil
– 1/2 tsp salt
For the Sauce
– 3 tbsp unsalted butter
– 3 garlic cloves, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Zest and juice of 1 lemon
– 1/4 cup fresh parsley, chopped
– 1 tbsp fresh thyme leaves
Instructions
1. Bring a large pot of salted water to a boil over high heat. Add the cheese tortellini and cook according to package directions, usually 3-4 minutes, until al dente. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced cremini mushrooms and 1/2 tsp salt. Cook for 6-8 minutes, stirring occasionally, until the mushrooms are deeply browned and have released their liquid.
3. Push the mushrooms to the side of the skillet. Reduce heat to medium and add the butter to the empty space. Let it melt, then add the minced garlic. Cook for 1 minute, just until fragrant.
4. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2 minutes, stirring constantly, to thicken slightly.
5. Reduce heat to low. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth.
6. Add the cooked tortellini and browned mushrooms to the skillet. Toss gently to coat everything in the sauce.
7. Remove the skillet from the heat. Stir in the lemon zest, lemon juice, chopped fresh parsley, and fresh thyme leaves until evenly distributed.
8. Serve immediately. A final sprinkle of extra Parmesan and a crack of black pepper is highly recommended.
All done! The creamy sauce clings to every nook of the tender tortellini, while the lemon and herbs cut through the richness for a perfectly balanced bite. For a summery twist, toss in a handful of fresh arugula right before serving—it wilts slightly and adds a lovely peppery note.
Portobello Mushroom and Spinach Tortellini
Nailing a restaurant-worthy pasta night just got easier. This Portobello Mushroom and Spinach Tortellini is a creamy, savory dream that comes together in one pan. Forget takeout—you’re about to make a dish that feels fancy but is totally fuss-free.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Pasta and Vegetables
– 1 (20 oz) package cheese tortellini
– 2 large portobello mushroom caps, sliced into 1/2-inch strips
– 4 cups fresh baby spinach
– 2 tbsp olive oil
For the Sauce
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/4 tsp red pepper flakes
– Salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the package of cheese tortellini to the boiling water and cook according to package directions, usually 3-4 minutes, until al dente. Tip: Reserve 1/2 cup of the starchy pasta water before draining.
3. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat.
4. Add the sliced portobello mushrooms to the skillet in a single layer. Cook for 5-7 minutes without stirring to get a good sear, then flip and cook for another 3-4 minutes until tender and browned.
5. Reduce the skillet heat to medium. Add the minced garlic and 1/4 tsp red pepper flakes to the mushrooms. Cook for 1 minute until fragrant.
6. Pour 1 cup of heavy cream into the skillet. Bring to a gentle simmer.
7. Stir in 1/2 cup grated Parmesan cheese until the sauce is smooth and slightly thickened, about 2-3 minutes. Tip: If the sauce is too thick, loosen it with a splash of the reserved pasta water.
8. Add the cooked, drained tortellini and 4 cups of fresh baby spinach to the skillet with the sauce.
9. Toss everything together for 2-3 minutes until the spinach is wilted and the pasta is evenly coated. Season with salt as needed. Tip: For extra flavor, finish with a drizzle of high-quality olive oil.
Kick back and dig into a bowl of pure comfort. The tortellini stays perfectly tender, soaking up the rich, garlicky cream sauce, while the seared mushrooms add a meaty depth and the spinach keeps it fresh. Serve it straight from the skillet with extra Parmesan and crusty bread for dipping—leftovers (if you have any) reheat beautifully for lunch the next day.
Three-Cheese Mushroom Tortellini Bake
Viral comfort food just leveled up. This three-cheese mushroom tortellini bake delivers creamy, savory goodness in under an hour—perfect for cozy nights or impressing guests without the stress. Think cheesy, herby, and utterly satisfying.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the tortellini and mushrooms:
– 1 (20 oz) package refrigerated cheese tortellini
– 8 oz cremini mushrooms, thinly sliced
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the cheese sauce:
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 cups whole milk, warmed to about 100°F
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup shredded fontina cheese
– 1 tsp dried Italian seasoning
– 1/4 tsp garlic powder
For topping:
– 1/4 cup panko breadcrumbs
– 1 tbsp melted butter
Instructions
1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish lightly with butter or cooking spray.
2. Bring a large pot of salted water to a rolling boil. Add the refrigerated cheese tortellini and cook according to package directions, usually 3–4 minutes, until al dente. Drain and set aside.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the thinly sliced cremini mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and turn golden brown. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat.
4. In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until bubbly and golden, stirring constantly to prevent burning.
5. Gradually pour in 2 cups warmed whole milk, whisking continuously to avoid lumps. Cook for 3–5 minutes until the sauce thickens enough to coat the back of a spoon. Tip: Warm the milk slightly beforehand to help it incorporate smoothly.
6. Remove the saucepan from heat. Stir in 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1/2 cup shredded fontina, 1 tsp dried Italian seasoning, and 1/4 tsp garlic powder until the cheeses melt fully and the sauce is smooth.
7. In a large bowl, combine the cooked tortellini, sautéed mushrooms, and cheese sauce. Toss gently to coat everything evenly.
8. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
9. In a small bowl, mix 1/4 cup panko breadcrumbs with 1 tbsp melted butter until combined. Sprinkle the breadcrumb mixture evenly over the top of the bake.
10. Bake at 375°F for 20–25 minutes, until the top is golden brown and the edges are bubbly. Tip: For extra crispiness, broil on high for the last 1–2 minutes, watching closely to avoid burning.
11. Let the bake rest for 5 minutes before serving to allow the sauce to set slightly. Tip: Resting helps the flavors meld and makes slicing easier.
Keep it cozy with this bake—the tortellini stays tender, the three cheeses blend into a velvety sauce, and the panko adds a satisfying crunch. Serve it straight from the dish with a side salad for a complete meal, or scoop leftovers into bowls for next-day comfort.
Pesto Mushroom Tortellini Salad
Kick your weeknight dinner game up a notch with this creamy, herby, and totally craveable pesto mushroom tortellini salad. It’s a vibrant, one-bowl wonder that comes together in under 30 minutes. Perfect for meal prep or a last-minute potluck hero.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Tortellini & Mushrooms:
– 1 (20 oz) package cheese tortellini
– 1 tbsp olive oil
– 8 oz cremini mushrooms, sliced
– 1/2 tsp kosher salt
For the Pesto & Assembly:
– 1 cup fresh basil leaves, packed
– 1/3 cup grated Parmesan cheese
– 1/4 cup pine nuts
– 1/2 cup olive oil
– 2 cloves garlic
– 1/4 tsp black pepper
– 1 cup cherry tomatoes, halved
– 2 cups fresh baby spinach
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 20 oz package of cheese tortellini to the boiling water and cook according to package directions, usually 7-9 minutes, until al dente.
3. While the tortellini cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.
4. Add the 8 oz of sliced cremini mushrooms to the hot skillet in a single layer. Tip: Don’t crowd the pan to ensure they brown, not steam.
5. Cook the mushrooms for 5-7 minutes, stirring occasionally, until they are deeply browned and have released their moisture.
6. Season the cooked mushrooms with 1/2 tsp kosher salt, then remove the skillet from the heat.
7. To make the pesto, combine 1 cup packed basil leaves, 1/3 cup grated Parmesan, 1/4 cup pine nuts, 2 garlic cloves, and 1/4 tsp black pepper in a food processor.
8. Pulse the ingredients until roughly chopped.
9. With the processor running on low, slowly drizzle in 1/2 cup olive oil until a smooth, vibrant green sauce forms. Tip: For a brighter pesto, blanch the basil in boiling water for 10 seconds first, then shock in ice water.
10. Drain the cooked tortellini and rinse briefly under cool water to stop the cooking.
11. In a large serving bowl, combine the cooled tortellini, sautéed mushrooms, 1 cup halved cherry tomatoes, and 2 cups fresh baby spinach.
12. Pour the freshly made pesto over the salad ingredients.
13. Toss everything together gently but thoroughly until the pesto evenly coats all components. Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld.
Zesty pesto clings to every nook of the tender tortellini, while the earthy mushrooms and juicy tomatoes add pops of texture. Serve it slightly warm or chilled straight from the fridge—the creamy, garlicky sauce holds up beautifully. Try stuffing it into a hollowed-out heirloom tomato for a stunning, edible presentation.
Balsamic Glazed Mushroom Tortellini
You need this creamy, savory pasta in your life. Balsamic glaze meets earthy mushrooms and cheese-filled tortellini for a restaurant-worthy dish that comes together in under 30 minutes. Seriously, it’s that easy.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Pasta & Mushrooms:
– 1 (20 oz) package cheese tortellini
– 1 lb cremini mushrooms, sliced
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Glaze & Sauce:
– 1/2 cup balsamic vinegar
– 2 tbsp honey
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the cheese tortellini to the boiling water and cook according to package instructions, usually 7-9 minutes, until al dente.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
4. Add the sliced cremini mushrooms to the skillet in a single layer. Tip: Don’t overcrowd the pan to ensure they brown properly.
5. Season the mushrooms with the salt and black pepper.
6. Cook the mushrooms for 8-10 minutes, stirring occasionally, until they are deeply browned and have released their liquid.
7. Push the mushrooms to the side of the skillet and add the minced garlic to the center.
8. Cook the garlic for 1 minute, just until fragrant.
9. In a small saucepan, combine the balsamic vinegar and honey.
10. Bring the vinegar mixture to a simmer over medium heat, then reduce the heat to medium-low.
11. Simmer the glaze for 5-7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Tip: Watch it closely to prevent burning.
12. Drain the cooked tortellini and set it aside.
13. Pour the heavy cream into the skillet with the mushrooms and garlic.
14. Add the grated Parmesan cheese and unsalted butter to the skillet.
15. Stir the sauce constantly for 3-4 minutes over medium heat until the cheese melts and the sauce thickens slightly.
16. Add the drained tortellini to the skillet and toss to coat it evenly in the creamy mushroom sauce.
17. Drizzle the reduced balsamic glaze over the finished pasta. Tip: Use a spoon to create decorative swirls for a professional look.
Get ready for a perfect bite of cheesy tortellini coated in a rich, creamy sauce. The sweet-tangy balsamic glaze cuts through the richness, while the mushrooms add a meaty, umami depth. Serve it immediately in shallow bowls, garnished with extra Parmesan and a crack of black pepper for a stunning, flavorful dinner.
Spicy Mushroom and Sausage Tortellini
Craving a cozy, flavor-packed dinner that comes together fast? This spicy mushroom and sausage tortellini delivers bold taste with minimal effort. Get ready to transform your weeknight routine.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– For the tortellini and sausage:
– 1 (20 oz) package cheese tortellini
– 1 lb Italian sausage, casings removed
– 2 tbsp olive oil
– For the mushroom sauce:
– 8 oz cremini mushrooms, sliced
– 1 small yellow onion, diced
– 3 garlic cloves, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup heavy cream
– 1 tsp red pepper flakes
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– For garnish:
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
3. Add 1 lb Italian sausage to the skillet and cook for 5-7 minutes, breaking it into crumbles with a spatula until browned.
4. Transfer the cooked sausage to a plate, leaving the drippings in the skillet.
5. Add 8 oz sliced cremini mushrooms to the skillet and cook for 4-5 minutes until they release their liquid and turn golden brown.
6. Stir in 1 diced yellow onion and cook for 3-4 minutes until softened.
7. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
8. Pour in 1 (28 oz) can crushed tomatoes, 1 cup heavy cream, 1 tsp red pepper flakes, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
9. Reduce heat to medium-low and simmer the sauce for 10 minutes, stirring occasionally.
10. While the sauce simmers, cook 1 (20 oz) package cheese tortellini in the boiling water according to package directions, usually 3-4 minutes until al dente.
11. Drain the tortellini and add it directly to the skillet with the sauce.
12. Return the cooked sausage to the skillet and stir everything together until well combined and heated through, about 2 minutes.
13. Remove the skillet from the heat and sprinkle with 1/4 cup grated Parmesan cheese and 2 tbsp chopped fresh parsley.
14. Serve immediately while hot.
Tender tortellini pockets soak up the creamy, spicy tomato sauce, while the sausage adds a savory punch and mushrooms bring earthy depth. Try topping it with extra red pepper flakes for more heat or serving it alongside garlic bread to scoop up every last bit of sauce.
Thyme and Mushroom Tortellini Soup
Grab your coziest bowl—this thyme and mushroom tortellini soup is the ultimate winter hug in a pot. It’s creamy, herby, and ready in under 30 minutes. Let’s get simmering!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the base:
– 2 tbsp olive oil
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 4 cups vegetable broth
For flavor and finish:
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 cup heavy cream
– 9 oz cheese tortellini (refrigerated)
– 2 cups fresh spinach
– Salt, to season
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 4 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add sliced mushrooms and cook for 6 minutes, until browned and tender.
5. Pour in vegetable broth and bring to a boil over high heat.
6. Reduce heat to medium-low and stir in dried thyme and black pepper.
7. Simmer uncovered for 5 minutes to let flavors meld.
8. Add cheese tortellini and cook for 4 minutes, until they float to the top.
9. Stir in heavy cream and fresh spinach, cooking for 2 minutes until spinach wilts.
10. Season with salt, starting with 1/2 tsp, then adjust if needed.
11. Remove from heat and let sit for 2 minutes before serving.
Luxuriously creamy with earthy mushrooms and aromatic thyme, this soup boasts tender tortellini pockets in every spoonful. Serve it with crusty bread for dipping, or top with grated Parmesan for an extra savory kick—it’s comfort food that feels gourmet without the fuss.
Summary
From cozy weeknight dinners to impressive date nights, these 18 creamy mushroom tortellini recipes offer something for every craving. We hope you find a new favorite to try this week! Don’t forget to leave a comment telling us which one you loved most, and if you enjoyed this roundup, please share it on Pinterest to spread the comfort food love. Happy cooking!
