Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Quick Ingredients

20 oz (567 g) refrigerated cheese tortellini
4 tbsp (56 g) unsalted butter, divided
8 oz (225 g) cremini mushrooms, sliced
1/2 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to finish
4 cloves garlic, finely minced
2 1/2 cups (600 ml) low-sodium chicken broth (or vegetable broth)
1/2 cup (120 ml) heavy cream
3/4 cup (75 g) finely grated Parmesan cheese, plus more to serve
4 packed cups (120 g) baby spinach
1 tbsp chopped fresh parsley (optional, for serving)

Do This

1. Brown mushrooms in 2 tbsp butter over medium-high heat; season with salt and pepper.
2. Add remaining butter and garlic; cook 30 seconds until fragrant.
3. Pour in broth; bring to a simmer, scraping up browned bits.
4. Stir in tortellini; simmer (uncovered) until tender and sauce reduces, 6–8 minutes.
5. Lower heat; stir in Parmesan until melted.
6. Add cream; gently simmer 1–2 minutes until silky.
7. Fold in spinach to wilt; finish with black pepper and serve.

Why You’ll Love This Recipe

One skillet, minimal cleanup: everything cooks in one pan, including the pasta.
Big flavor, simple steps: browned mushrooms, garlic butter, and Parmesan make the sauce taste restaurant-y.
Weeknight fast: on the table in about 30 minutes.
Flexible: easy to swap proteins, greens, or broth based on what you have.

Grocery List

Produce: cremini mushrooms, garlic, baby spinach, fresh parsley (optional)
Dairy: unsalted butter, heavy cream, Parmesan cheese, refrigerated cheese tortellini
Pantry: low-sodium chicken broth (or vegetable broth), kosher salt, black pepper

Full Ingredients

Main

Refrigerated cheese tortellini: 20 oz (567 g)
Cremini mushrooms: 8 oz (225 g), sliced (about 3 packed cups)
Baby spinach: 4 packed cups (120 g)

Sauce and Seasoning

Unsalted butter: 4 tbsp (56 g), divided
Garlic: 4 cloves, finely minced
Low-sodium chicken broth (or vegetable broth): 2 1/2 cups (600 ml)
Heavy cream: 1/2 cup (120 ml)
Finely grated Parmesan cheese: 3/4 cup (75 g), plus more to serve
Kosher salt: 1/2 tsp, plus more to taste
Freshly ground black pepper: 1/4 tsp, plus more to finish

Optional for Serving

Fresh parsley: 1 tbsp chopped
Extra Parmesan: for topping

Step-by-Step Instructions

Step 1: Prep your ingredients for fast cooking

Slice the 8 oz cremini mushrooms, mince the 4 cloves garlic, and measure out the broth, cream, and Parmesan. Keep the 20 oz tortellini in the fridge until you’re ready to add it (it cooks quickly).

Choose a large skillet (a 12-inch skillet with high sides is ideal) so the tortellini has room to simmer evenly.

Step 2: Brown the mushrooms in butter

Heat a large skillet over medium-high heat for 1–2 minutes. Add 2 tbsp (28 g) butter. Once the butter melts and starts to foam, add the sliced mushrooms in an even layer.

Cook for 6–8 minutes, stirring only occasionally, until the mushrooms release their moisture and then turn deep golden-brown. Sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper as they cook.

Step 3: Add garlic butter flavor without burning

Reduce heat to medium. Add the remaining 2 tbsp (28 g) butter to the skillet. When it melts, stir in the minced garlic.

Cook for 30 seconds, stirring constantly, just until the garlic smells fragrant. (If garlic starts browning quickly, lower the heat a bit.)

Step 4: Simmer with broth and scrape up the browned bits

Pour in 2 1/2 cups (600 ml) broth and stir well, scraping the bottom of the skillet to dissolve the flavorful browned bits from the mushrooms and butter.

Bring the broth to a gentle simmer over medium-high heat.

Step 5: Cook the tortellini right in the skillet

Add the 20 oz tortellini and stir so the pasta is mostly submerged. Adjust heat to maintain a steady simmer (not a hard boil).

Simmer uncovered for 6–8 minutes, stirring every minute or two, until the tortellini is tender and the liquid has reduced slightly. If the skillet ever looks too dry before the tortellini is tender, add a small splash of broth (2–4 tbsp at a time).

Step 6: Make it creamy with Parmesan and a splash of cream

Reduce heat to low. Stir in the 3/4 cup (75 g) grated Parmesan a little at a time until melted and smooth.

Pour in the 1/2 cup (120 ml) heavy cream and stir gently. Let it warm through for 1–2 minutes on low, just until the sauce looks glossy and lightly thickened. Avoid boiling hard after adding cream to keep the sauce silky.

Step 7: Finish with spinach and black pepper

Add the 4 packed cups (120 g) baby spinach in handfuls, folding it in until wilted, about 1–2 minutes.

Taste and adjust seasoning with a pinch more salt if needed, then finish with plenty of freshly ground black pepper. Serve hot with extra Parmesan and chopped parsley if you like.

Pro Tips

Brown the mushrooms well: that deep golden color is where the big, savory flavor comes from. Give them space and don’t stir constantly.
Grate your Parmesan finely: finely grated Parmesan melts more smoothly and is less likely to clump.
Keep the simmer gentle: tortellini cooks fast; a gentle simmer helps it cook through while the broth reduces into a sauce.
Add cream on low heat: keeping the heat low helps prevent the sauce from breaking.
Control thickness easily: too thick? Add a splash of broth. Too thin? Simmer 1–2 minutes longer before adding spinach.

Variations

Protein add-in: stir in 2 cups shredded rotisserie chicken or 8 oz cooked Italian sausage slices at the end to warm through.
Extra veg: add 1 cup frozen peas with the spinach, or sauté 1/2 cup diced onion with the mushrooms.
Spicy version: add 1/4 tsp crushed red pepper flakes with the garlic, then finish with extra black pepper.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 3 days.

Reheat: Warm gently in a skillet over low heat (or microwave at 50–70% power), adding 1–3 tbsp broth or water to loosen the sauce as needed. Stir often so the sauce turns creamy again.

Make-ahead prep: Slice mushrooms, mince garlic, and grate Parmesan up to 2 days ahead. For best texture, cook tortellini fresh rather than fully making the dish ahead.

Freezing: Creamy tortellini sauces can separate and the pasta can soften after thawing, so freezing is not recommended for best results.

Nutrition (per serving)

Approximate: 650 calories, 29 g protein, 60 g carbs, 33 g fat, 15 g saturated fat, 5 g fiber, 6 g sugar, 980 mg sodium.

One-Skillet Creamy Garlic Butter Tortellini With Mushrooms