Tortellini with Spinach (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup heavy cream (or whipping cream)
02 -
1/3 cup chicken stock or dry white wine
03 -
1 tablespoon butter
04 -
1 tablespoon olive oil
05 -
8 ounces cremini mushrooms, sliced up
06 -
1/2 medium onion, finely chopped
07 -
3 cloves garlic, minced or finely crushed
08 -
1/4 teaspoon Italian herbs
09 -
2 (9-ounce) packs of refrigerated cheese tortellini
10 -
2 generous handfuls of fresh baby spinach
11 -
1/2 cup parmesan cheese, freshly grated
12 -
Salt and pepper, as needed
# Instructions:
01 -
In a big skillet, melt down your butter with olive oil over medium-high heat. Drop in the onion and cook it for about 5 minutes, letting it soften up.
02 -
Toss in the mushrooms, garlic, and Italian seasonings. Stir it around and let it simmer until the mushrooms soften up and take on some color, about 5 minutes.
03 -
Pour in the cream and chicken stock, then add the tortellini. Stir well, cover the pan, lower the heat to medium, and let it cook for a good 5 minutes.
04 -
Lift the lid and give things a good stir. By now, the tortellini should be soft, and the sauce will be creamy and thick. Add in the spinach and stir it until it wilts, just a few minutes.
05 -
Add your parmesan cheese, then lightly season with salt and pepper to your taste. Serve it up warm and enjoy its creamy goodness.
# Notes:
01 -
You can skip boiling the tortellini—it cooks right in the sauce.
02 -
Vegetable broth is a great alternative to chicken stock.
03 -
If the sauce turns out too thick, pour in a tiny bit more cream.