Ingredients
4
4 servings
- •1 (9 ounce) package refrigerated cheese tortellini
- •2 tablespoons butter
- •1 small onion, chopped
- •1 (10 ounce) package frozen chopped spinach, thawed and drained
- •1 (8 ounce) package cream cheese, cut into cubes
- •1 (6 ounce) package fresh mushrooms, sliced
- •0.5 cup grated Parmesan cheese
- •0.5 cup milk
- •1 pint cherry tomatoes, halved
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain.
- While the tortellini is cooking, melt butter in a large skillet over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Mix in spinach, cream cheese, mushrooms, Parmesan, and milk; stir to combine and cook until cream cheese is melted and mushrooms are soft, about 5 minutes.
- Gently mix tortellini and cherry tomatoes into the skillet; cook until heated through, 5 to 10 minutes.
Nutritional Facts
Per 4 servings
- Calories: 558
- Carbohydrate: 43g
- Fat: 35g
- Fiber: 5g
- Protein: 23g
Related Recipes
Cheese Tortellini with Creamy Tomato and Spinach Sauce
Spinach and Tortellini Salad
Spinach Tomato Tortellini
Mushroom, Spinach and Cheese Torta
Spinach and Ricotta Tortellini
Easy Tortellini Salad
Spinach Tortellini Soup
Cheesy Baked Tortellini
Cheese Tortellini with Italian Sausage and Mushroom-Spinach Cream Sauce
Tortellini Salad with Tomatoes and Peas
Creamed Spinach
