18 Creamy Mushroom Tortellini Delicious Recipes

There’s something undeniably comforting about a bowl of creamy mushroom tortellini, especially when you’re craving a meal that feels both indulgent and effortless. Whether you’re in the mood for a quick weeknight dinner or a cozy weekend feast, these 18 recipes promise to deliver the rich, savory flavors you love. Dive in and discover your next favorite dish that’s sure to warm your heart and satisfy your taste buds!

Creamy Garlic Mushroom Tortellini

After a long day, you deserve a dish that’s both comforting and a breeze to whip up. This creamy garlic mushroom tortellini is your ticket to a delicious, no-fuss dinner that feels a bit fancy without the effort.

Ingredients

• For the tortellini:
  • 1 (9 oz) package cheese tortellini
• For the sauce:
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to package instructions, usually about 7-9 minutes, until al dente. Drain and set aside.
2. While the tortellini cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until mushrooms are golden and tender.
4. Pour in the heavy cream, stirring to combine with the mushrooms and garlic. Let the mixture simmer for 2-3 minutes until slightly thickened.
5. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
6. Add the cooked tortellini to the skillet, tossing gently to coat in the sauce. Cook for an additional 1-2 minutes until everything is heated through.

Here’s the deal: this dish is creamy, garlicky, and packed with umami from the mushrooms. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up all that delicious sauce.

Spinach and Mushroom Stuffed Tortellini

Ever find yourself craving something that’s both comforting and a bit fancy? This spinach and mushroom stuffed tortellini hits the spot, blending creamy, earthy flavors in every bite.

Ingredients

• For the filling:
  • 1 cup finely chopped spinach
  • 1 cup diced mushrooms
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 1 minced garlic clove
  • Salt and pepper to taste
• For the tortellini:
  • 1 package (16 oz) fresh tortellini pasta
• For the sauce:
  • 2 tbsp butter
  • 1 minced garlic clove
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a pan over medium heat. Add mushrooms and sauté until golden, about 5 minutes.
2. Add spinach and minced garlic to the pan. Cook until spinach wilts, about 2 minutes. Tip: Squeeze out excess water from spinach to avoid a soggy filling.
3. Remove from heat. Stir in ricotta and Parmesan. Season with salt and pepper. Let cool slightly.
4. Bring a large pot of salted water to a boil. Cook tortellini according to package instructions, usually 3-4 minutes. Tip: Reserve 1/2 cup pasta water before draining.
5. For the sauce, melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds.
6. Pour in heavy cream and bring to a simmer. Stir in Parmesan until melted. Season with salt and pepper. Tip: If the sauce is too thick, add reserved pasta water a little at a time.
7. Combine drained tortellini with the sauce. Serve hot, garnished with extra Parmesan if desired.

Great for a cozy dinner, this dish offers a delightful mix of textures—from the tender pasta to the creamy, flavorful filling. Try serving it with a side of crusty bread to soak up every last bit of sauce.

Wild Mushroom and Ricotta Tortellini

Let’s dive into making this cozy, flavorful dish that’s perfect for a fancy dinner or a comforting meal at home. You’ll love how the earthy mushrooms and creamy ricotta come together in these tender tortellini.

Ingredients

• For the filling:
  • 1 cup ricotta cheese
  • 1 cup wild mushrooms, finely chopped
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • Salt to taste
• For the pasta:
  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the sauce:
  • 2 tbsp butter
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves for garnish

Instructions

1. Heat 1 tbsp olive oil in a pan over medium heat. Add the mushrooms and garlic, sautéing until the mushrooms are soft and golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
2. In a bowl, mix the sautéed mushrooms with ricotta and a pinch of salt. Set aside.
3. On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well, add 1 tbsp olive oil and salt. Tip: Use a fork to gradually incorporate the flour into the eggs to prevent spills.
4. Knead the dough until smooth and elastic, about 10 minutes. Let it rest under a damp cloth for 30 minutes.
5. Roll the dough into thin sheets. Cut into 2-inch squares, place a teaspoon of filling in the center of each, fold into triangles, and press the edges to seal. Tip: Use a bit of water on the edges to help them stick better.
6. Bring a large pot of salted water to a boil. Cook the tortellini until they float to the top, about 3-4 minutes.
7. In a separate pan, melt the butter over low heat. Toss the cooked tortellini in the butter, sprinkle with Parmesan, and garnish with basil.

Kind of amazing how these little pockets pack such a punch of flavor, right? Serve them with a drizzle of truffle oil for an extra luxurious touch or keep it simple with a side of crusty bread to soak up the buttery sauce.

Mushroom and Sage Tortellini in Brown Butter Sauce

You know those cozy nights when you crave something rich, comforting, and a little fancy? This mushroom and sage tortellini in brown butter sauce is your answer. It’s simple, flavorful, and feels like a hug in a bowl.

Ingredients

• For the tortellini:
  • 1 package (9 oz) cheese tortellini
  • 2 tbsp olive oil
• For the sauce:
  • 1/2 cup unsalted butter
  • 8 oz mushrooms, sliced
  • 2 tbsp fresh sage, chopped
  • 1/4 tsp salt
  • 1/4 tsp 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 about 7-9 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the tortellini cooks, heat olive oil in a large skillet over medium heat. Add mushrooms and sauté until golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
4. Remove mushrooms from the skillet and set aside. In the same skillet, melt butter over medium heat. Cook until the butter turns a nutty brown color, about 3-4 minutes. Tip: Watch closely to prevent burning.
5. Add the cooked tortellini, mushrooms, sage, salt, and pepper to the skillet with the brown butter. Toss gently to combine and heat through, about 2 minutes.

With its creamy cheese-filled pasta, earthy mushrooms, and aromatic sage, this dish is a flavor powerhouse. Serve it with a sprinkle of Parmesan and a side of crusty bread to soak up every last bit of that delicious brown butter sauce.

Truffle Mushroom Tortellini with Parmesan

Very few dishes can transport you to a cozy Italian trattoria quite like a plate of truffle mushroom tortellini with parmesan. You’ll love how the earthy truffle and mushrooms pair with the rich, cheesy pasta.

Ingredients

• For the tortellini:
  • 1 package (9 oz) fresh cheese tortellini
  • 2 tbsp olive oil
  • 1 cup sliced mushrooms
  • 1 tbsp truffle oil
  • 1/4 cup grated parmesan cheese
• For the garnish:
  • Fresh parsley, chopped
  • Additional grated parmesan cheese

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 about 3-4 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the tortellini cooks, heat olive oil in a large skillet over medium heat.
4. Add the sliced mushrooms to the skillet and sauté for 5 minutes, until golden and tender. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Drain the tortellini, reserving 1/4 cup of the pasta water.
6. Add the cooked tortellini to the skillet with the mushrooms.
7. Drizzle with truffle oil and toss gently to combine. Tip: Add a splash of the reserved pasta water if needed to loosen the sauce.
8. Sprinkle with 1/4 cup grated parmesan cheese and toss again until the cheese melts and coats the pasta.
9. Garnish with fresh parsley and additional parmesan cheese before serving.

Great texture and flavor come together in this dish, with the tender tortellini and savory mushrooms coated in a luxurious truffle-parmesan sauce. Serve it with a side of crusty bread to soak up every last bit of the delicious sauce.

Portobello Mushroom and Spinach Tortellini Bake

Deliciously hearty and packed with flavor, this dish is a perfect weeknight dinner that feels a bit fancy without the fuss. You’ll love how the earthy portobello mushrooms and fresh spinach come together with cheesy tortellini in a creamy sauce.

Ingredients

• For the bake:
  • 1 package (20 oz) cheese tortellini
  • 2 cups fresh spinach, roughly chopped
  • 2 large portobello mushrooms, sliced
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
• For the sauce:
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the tortellini according to the package instructions until al dente. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux.
4. Gradually whisk in the milk, ensuring no lumps form. Stir in the garlic powder, salt, and pepper. Cook until the sauce thickens, about 5 minutes.
5. Add the cooked tortellini, spinach, and mushrooms to the sauce. Stir gently to combine.
6. Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella and Parmesan cheeses evenly on top.
7. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
8. Let the bake sit for 5 minutes before serving to allow the sauce to set.

Just out of the oven, this tortellini bake is creamy, cheesy, and utterly comforting. The mushrooms add a meaty texture, while the spinach keeps it fresh. Serve with a crisp green salad for a complete meal.

Mushroom Tortellini Alfredo

Ever find yourself craving something creamy, comforting, and a little fancy without spending hours in the kitchen? This Mushroom Tortellini Alfredo is your answer—quick, delicious, and sure to impress.

Ingredients

• For the pasta:
  • 1 package (9 oz) cheese tortellini
  • 2 tbsp olive oil
• For the sauce:
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For the mushrooms:
  • 1 cup sliced mushrooms
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 7-9 minutes. Drain and set aside.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the mushrooms and 1/4 tsp salt, cooking until golden, about 5 minutes. Remove and set aside.
3. In the same skillet, melt the butter over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
4. Pour in the heavy cream, stirring constantly. Let it simmer for 2 minutes to thicken slightly.
5. Reduce heat to low. Stir in the Parmesan cheese, salt, and pepper until the sauce is smooth.
6. Add the cooked tortellini and mushrooms to the skillet, tossing gently to coat in the sauce. Cook for another 2 minutes to heat through.
7. Tip: For an extra creamy sauce, reserve a little pasta water to thin it out if needed.
8. Tip: Freshly grated Parmesan melts better than pre-shredded for a smoother sauce.
9. Tip: Don’t overcrowd the pan when sautéing mushrooms to ensure they brown nicely.

Here’s the deal—this dish is luxuriously creamy with a perfect bite from the tortellini and earthy mushrooms. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of sauce.

Sun-Dried Tomato and Mushroom Tortellini

Guess what? You’re about to make a dish that’s as easy as it is delicious. Sun-Dried Tomato and Mushroom Tortellini is the perfect weeknight dinner that feels fancy without the fuss.

Ingredients

• For the tortellini:
  • 1 package (9 oz) cheese tortellini
  • 2 tbsp olive oil
• For the sauce:
  • 1 cup sliced mushrooms
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 garlic cloves, minced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

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 about 7-8 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the tortellini cooks, heat olive oil in a large skillet over medium heat.
4. Add the mushrooms and sun-dried tomatoes to the skillet. Cook for 5 minutes, until the mushrooms are soft. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Stir in the minced garlic and cook for 1 minute, until fragrant.
6. Pour in the heavy cream and bring to a simmer. Let it cook for 2 minutes, stirring occasionally.
7. Drain the tortellini and add it to the skillet with the sauce. Toss to coat evenly.
8. Sprinkle with Parmesan cheese and season with salt and pepper. Tip: Add a splash of pasta water if the sauce is too thick.
9. Serve hot, garnished with extra Parmesan if desired.

The tortellini is wonderfully creamy with a punch of flavor from the sun-dried tomatoes and mushrooms. Try serving it with a side of garlic bread to soak up every last bit of that delicious sauce.

Roasted Garlic and Mushroom Tortellini Soup

Ready to cozy up with a bowl of something delicious? This roasted garlic and mushroom tortellini soup is your ticket to comfort town, blending rich flavors and hearty ingredients in every spoonful.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 cup chopped onions
  • 4 cloves roasted garlic, mashed
  • 8 oz sliced mushrooms
  • 4 cups vegetable broth
  • 1 tsp dried thyme
• For the tortellini:
  • 9 oz cheese tortellini
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add chopped onions and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in mashed roasted garlic and sliced mushrooms, cooking until mushrooms are soft, about 7 minutes.
4. Pour in vegetable broth and add dried thyme, bringing the mixture to a boil.
5. Reduce heat to a simmer and add cheese tortellini, cooking according to package instructions, usually about 7-9 minutes.
6. Once tortellini is tender, stir in heavy cream and grated Parmesan cheese until well combined.
7. Season with salt to taste, then remove from heat.

Fluffy tortellini swim in a creamy, garlicky broth with earthy mushrooms, making each bite a delight. Serve with a sprinkle of extra Parmesan and crusty bread on the side for dipping.

Mushroom and Goat Cheese Tortellini Salad

Alright, you’re in for a treat with this Mushroom and Goat Cheese Tortellini Salad. It’s the perfect blend of creamy, earthy, and fresh flavors that’ll make your taste buds dance. Plus, it’s a breeze to whip up for any occasion.

Ingredients

• For the tortellini:
  • 1 package (20 oz) cheese tortellini
  • 1 tbsp olive oil
• For the salad:
  • 2 cups sliced mushrooms
  • 1/2 cup crumbled goat cheese
  • 2 cups baby spinach
  • 1/4 cup chopped walnuts
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 7-9 minutes. Tip: Stir occasionally to prevent sticking.
2. While the tortellini cooks, heat 1 tbsp olive oil in a pan over medium heat. Add the mushrooms and sauté until golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
3. Drain the tortellini and rinse under cold water to cool. Toss with a bit of olive oil to prevent sticking.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper for the dressing.
5. In a large bowl, combine the cooled tortellini, sautéed mushrooms, baby spinach, and chopped walnuts. Drizzle with the dressing and toss gently to coat.
6. Sprinkle the crumbled goat cheese over the top before serving. Tip: Add the goat cheese last to keep it from melting into the salad.

Just imagine the creamy goat cheese mingling with the earthy mushrooms and the slight crunch of walnuts. Serve it chilled for a refreshing lunch or as a standout side at your next barbecue.

Creamy Mushroom Tortellini with Pancetta

You’re going to love this creamy mushroom tortellini with pancetta—it’s the perfect comfort food for any night of the week. Rich, flavorful, and ready in no time, it’s a dish that feels fancy without the fuss.

Ingredients

• For the pasta:
  • 1 package (20 oz) cheese tortellini
  • 4 oz pancetta, diced
• For the sauce:
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 7-9 minutes. Drain and set aside.
2. While the pasta cooks, heat a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.
3. In the same skillet, melt the butter over medium heat. Add the mushrooms and cook until they’re golden and have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
4. Add the garlic to the skillet and cook for 1 minute until fragrant.
5. Pour in the heavy cream and bring to a simmer. Let it cook for 2-3 minutes until slightly thickened.
6. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
7. Add the cooked tortellini and pancetta to the skillet, tossing to coat everything in the sauce. Tip: If the sauce is too thick, add a splash of the pasta cooking water to loosen it.
8. Serve hot, garnished with extra Parmesan if desired. Tip: For a fresh contrast, top with a handful of arugula right before serving.

Ultimate comfort in a bowl, this dish boasts a creamy sauce that clings to every nook of the tortellini, with the pancetta adding a salty crunch. Try serving it with a side of crusty bread to soak up every last bit of sauce.

Mushroom Tortellini with Pesto Cream Sauce

Mushroom tortellini with pesto cream sauce is the kind of dish that feels fancy but is surprisingly simple to whip up. You’ll love how the earthy mushrooms and rich, creamy pesto sauce come together for a meal that’s both comforting and elegant.

Ingredients

• For the tortellini:
  • 1 package (20 oz) mushroom tortellini
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup basil pesto
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 2 cloves garlic, minced

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp of salt.
2. Add the mushroom tortellini to the boiling water. Cook for 7-9 minutes, or until they float to the top, indicating they’re done.
3. While the tortellini cooks, heat 1 tbsp of olive oil in a skillet over medium heat. Add 2 cloves of minced garlic and sauté for 1 minute, until fragrant.
4. Pour in 1 cup of heavy cream, stirring constantly to prevent burning. Let it simmer for 2 minutes.
5. Stir in 1/2 cup of basil pesto and 1/4 cup of grated Parmesan cheese. Continue to cook for another 2 minutes, until the sauce thickens slightly.
6. Drain the tortellini and add it to the skillet with the sauce. Toss gently to coat the tortellini evenly.
7. Serve immediately, garnished with extra Parmesan if desired. Tip: For an extra touch, toast some pine nuts and sprinkle them on top for added crunch.

Delight in the creamy texture and the burst of flavors from the pesto and mushrooms. This dish pairs wonderfully with a crisp white wine or a simple side salad for a complete meal.

Balsamic Glazed Mushroom Tortellini

Oh, you’re going to love this Balsamic Glazed Mushroom Tortellini. It’s the perfect blend of savory and sweet, with a touch of elegance that’s surprisingly easy to pull off. Let’s dive into making this cozy yet sophisticated dish.

Ingredients

• For the tortellini:
  • 1 package (9 oz) cheese tortellini
  • 2 tbsp olive oil
• For the mushrooms:
  • 8 oz cremini mushrooms, sliced
  • 2 tbsp butter
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar
  • Salt to taste
• For the glaze:
  • 1/4 cup balsamic vinegar
  • 1 tbsp honey

Instructions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 7-9 minutes. Tip: Stir occasionally to prevent sticking.
2. While the tortellini cooks, heat olive oil in a large skillet over medium heat. Add the mushrooms and cook until they’re golden and have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
3. Add butter, balsamic vinegar, sugar, and a pinch of salt to the mushrooms. Stir well and cook for another 2 minutes until the mushrooms are glazed. Remove from heat and set aside.
4. In a small saucepan, combine 1/4 cup balsamic vinegar and honey. Bring to a simmer over medium heat and cook until reduced by half, about 3-4 minutes. Tip: Watch closely to prevent burning.
5. Drain the tortellini and return it to the pot. Toss with the glazed mushrooms and drizzle with the balsamic glaze. Serve immediately.

Kind of amazing how the balsamic glaze adds a rich, tangy sweetness that complements the earthy mushrooms and creamy tortellini. Try topping it with a sprinkle of Parmesan or fresh basil for an extra flavor boost.

Mushroom and Caramelized Onion Tortellini

Today’s the perfect day to whip up something cozy yet fancy—like this Mushroom and Caramelized Onion Tortellini. You’ll love how the rich flavors come together in this dish, making it a hit for any dinner table.

Ingredients

• For the tortellini:
  • 1 package (9 oz) cheese tortellini
  • 2 tbsp olive oil
• For the mushroom and onion mix:
  • 1 cup sliced mushrooms
  • 1 large onion, thinly sliced
  • 2 tbsp butter
  • 1 tsp sugar
• For the sauce:
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add tortellini and cook according to package instructions, then drain and set aside.
2. In the same pan, melt butter over medium-low heat. Add onions and sugar, stirring occasionally until caramelized, about 20 minutes.
3. Increase heat to medium, add mushrooms to the pan with onions, and cook until mushrooms are tender, about 5 minutes.
4. Pour heavy cream into the pan, stirring to combine. Let it simmer for 2 minutes until slightly thickened.
5. Add cooked tortellini back to the pan, tossing to coat evenly with the sauce. Sprinkle with Parmesan cheese, salt, and pepper, then serve hot.

Mushroom and Caramelized Onion Tortellini offers a delightful mix of creamy and savory flavors, with a texture that’s both tender and satisfying. Try topping it with extra Parmesan or a sprinkle of fresh herbs for an extra touch of elegance.

Spicy Mushroom Tortellini Arrabbiata

Perfect for those nights when you’re craving something with a bit of heat, this Spicy Mushroom Tortellini Arrabbiata is a game-changer. You’ll love how the creamy tortellini pairs with the fiery sauce, making every bite a delightful surprise.

Ingredients

• For the tortellini:
  • 1 package (9 oz) cheese tortellini
  • 2 tbsp olive oil
• For the sauce:
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup heavy cream
  • 1 cup sliced mushrooms
  • Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 7-9 minutes. Drain and toss with 2 tbsp olive oil to prevent sticking.
2. While the tortellini cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Add the diced tomatoes to the skillet. Simmer for 5 minutes, stirring occasionally, to let the flavors meld.
4. Stir in the heavy cream and sliced mushrooms. Cook for another 3-4 minutes, until the mushrooms are tender and the sauce has thickened slightly.
5. Combine the cooked tortellini with the sauce in the skillet. Toss gently to coat evenly. Cook for an additional 1-2 minutes to heat through.

Creamy, spicy, and utterly satisfying, this dish is a testament to how simple ingredients can create something extraordinary. Serve it with a sprinkle of Parmesan and a side of crusty bread to soak up every last bit of that delicious sauce.

Mushroom Tortellini with White Wine Sauce

Perfect for those nights when you’re craving something cozy yet sophisticated, this mushroom tortellini with white wine sauce is a game-changer. You’ll love how the earthy mushrooms and creamy sauce come together in this dish.

Ingredients

• For the tortellini:
  • 1 package (9 oz) cheese tortellini
  • 2 tbsp olive oil
• For the sauce:
  • 2 cups sliced mushrooms
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, about 7-9 minutes. Drain and set aside.
2. While the tortellini cooks, heat olive oil in a large skillet over medium heat. Add the mushrooms and sauté until golden, about 5 minutes.
3. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
4. Pour in the white wine, scraping any browned bits from the bottom of the pan. Let it simmer until reduced by half, about 3 minutes.
5. Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 2 minutes to thicken slightly.
6. Add the cooked tortellini to the skillet, tossing to coat in the sauce. Sprinkle with Parmesan cheese and season with salt and pepper.
7. Cook for an additional 1-2 minutes, until everything is heated through and the cheese is melted.

This dish is all about the creamy, velvety sauce clinging to each piece of tortellini, with the mushrooms adding a meaty texture. Try serving it with a sprinkle of fresh parsley or a side of crusty bread to soak up every last drop of sauce.

Mushroom and Thyme Tortellini with Crispy Prosciutto

Delicious doesn’t even begin to describe this Mushroom and Thyme Tortellini with Crispy Prosciutto. It’s the kind of dish that feels fancy but is surprisingly simple to make, perfect for impressing guests or treating yourself on a weeknight.

Ingredients

• For the tortellini:
  • 1 package (9 oz) fresh cheese tortellini
  • 2 tbsp olive oil
  • 2 cups sliced mushrooms
  • 1 tbsp fresh thyme leaves
  • Salt to taste
• For the crispy prosciutto:
  • 4 slices prosciutto
• For the sauce:
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Lay the prosciutto slices on a baking sheet lined with parchment paper. Bake for 10-12 minutes until crispy. Set aside.
2. Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, usually about 3-4 minutes. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add the mushrooms and thyme, sautéing for 5-7 minutes until the mushrooms are golden and tender. Season with salt.
4. Reduce the heat to low. Stir in the heavy cream, Parmesan, and black pepper, mixing until the cheese melts and the sauce thickens slightly, about 2 minutes.
5. Add the cooked tortellini to the skillet, tossing gently to coat in the sauce. Crumble the crispy prosciutto over the top before serving.

When you take that first bite, the creamy sauce clings to each tortellini, while the crispy prosciutto adds a salty crunch. Try serving it with a side of garlic bread to soak up any extra sauce.

Mushroom Tortellini Carbonara

Let me tell you about a dish that’s going to change your pasta game forever. Mushroom Tortellini Carbonara is creamy, dreamy, and packed with umami goodness.

Ingredients

• For the pasta:
  • 1 package (9 oz) mushroom tortellini
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 4 slices bacon, chopped
  • 2 cloves garlic, minced
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper
  • 1/4 cup reserved pasta water

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt.
2. Add the mushroom tortellini to the boiling water. Cook according to package instructions, usually about 3-4 minutes, until al dente. Tip: Reserve 1/4 cup of pasta water before draining.
3. While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon. Cook until crispy, about 5 minutes.
4. Add the minced garlic to the skillet with the bacon. Cook for 30 seconds, until fragrant.
5. In a small bowl, whisk together the eggs, grated Parmesan, and black pepper.
6. Drain the pasta and immediately add it to the skillet with the bacon and garlic. Remove the skillet from heat.
7. Quickly stir in the egg mixture, tossing constantly to coat the pasta. Tip: The residual heat will cook the eggs without scrambling them.
8. If the sauce seems too thick, add the reserved pasta water a little at a time until desired consistency is reached. Tip: This also helps the sauce cling to the pasta.

Unbelievably creamy with a smoky bacon flavor, this dish is a weeknight winner. Serve it with extra Parmesan and a sprinkle of fresh parsley for a pop of color.

Conclusion

Perfect for any night of the week, these 18 creamy mushroom tortellini recipes offer a delicious way to bring comfort to your table. Whether you’re craving something rich and indulgent or light and fresh, there’s a dish here for every taste. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share this roundup on Pinterest for fellow pasta lovers to enjoy!

Bella Bacinos