One-Pot Creamy Mushroom Tortellini Recipe with Spinach

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Steps

1. Step 1

   Heat the olive oil in a large skillet over high heat. Once hot, add the sliced mushrooms in a single layer, making sure not to overcrowd the skillet. Cook the mushrooms until they are lightly browned, approximately 4 minutes on each side. Remove the mushrooms from the skillet and transfer to a clean plate. Repeat with the remaining sliced mushrooms and transfer to the plate with the other cooked mushrooms.

2. Step 2

   Reduce heat to medium. Add the butter to the skillet and add the shallots. Season with a pinch of salt and pepper and sauté for 3-4 minutes, stirring frequently. Add the minced garlic and thyme and sauté for 1 minute more.

3. Step 3

   Add the white wine to the skillet and scrape up any brown bits stuck to the bottom of the skillet. Allow wine to come to a simmer. Add the vegetable stock and return to a simmer. Reduce heat to low and simmer for 4-5 minutes or until the liquid reduces by half. Add the spinach to the pot and continue to cook until spinach is wilted and fully cooked.

4. Step 4

   Slowly add the cream to the pot and stir to combine. Remove from heat (do not bring to a boil). Season with salt and pepper, to taste.

5. Step 5

   Transfer cooked tortellini to the pot with the mushrooms and spinach and gently stir to combine. Serve with freshly grated parmesan cheese, if desired.

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