20 Delicious Mushroom Tortellini Recipes for Every Occasion

Dive into the cozy, comforting world of mushroom tortellini with our roundup of 20 mouthwatering recipes perfect for any occasion! Whether you’re whipping up a quick weeknight dinner, celebrating a special moment, or simply craving some hearty comfort food, we’ve got a dish that’ll make your taste buds sing. Let’s explore these delicious twists on a classic favorite that are sure to inspire your next meal.

Creamy Mushroom and Spinach Tortellini

Mmm, imagine diving into a bowl of creamy, dreamy tortellini packed with earthy mushrooms and vibrant spinach. You’re just a few steps away from this comforting dish that’s perfect for any night of the week.

Ingredients

• 1 package (20 oz) cheese tortellini
• 2 tbsp olive oil (or any neutral oil)
• 8 oz mushrooms, sliced (cremini or button work great)
• 2 cups fresh spinach, loosely packed
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust 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 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 5-7 minutes.
3. Stir in the garlic and cook for 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Add the spinach to the skillet and cook just until wilted, about 1-2 minutes. Tip: Spinach cooks down a lot, so don’t worry if it seems like too much at first.
5. Pour in the heavy cream, Parmesan, salt, and pepper. Stir well and let the mixture simmer for 2-3 minutes until slightly thickened. Tip: If the sauce is too thick, add a splash of the pasta cooking water to thin it out.
6. Add the cooked tortellini to the skillet and toss gently to coat in the sauce. Cook for another minute to heat through.

Zesty and rich, this tortellini dish is a creamy delight with a perfect balance of flavors. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last bit of that delicious sauce.

Garlic Butter Mushroom Tortellini

Deliciously creamy and packed with flavor, this garlic butter mushroom tortellini is the kind of dish that feels fancy but is surprisingly simple to whip up. Perfect for those nights when you’re craving something comforting yet elegant.

Ingredients

• 1 package (9 oz) cheese tortellini
• 2 tbsp unsalted butter
• 2 cloves garlic, minced (or more to taste)
• 8 oz mushrooms, sliced (cremini or button work great)
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

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, until al dente. Drain and set aside.
2. While the tortellini cooks, melt butter in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
3. Add the sliced mushrooms to the skillet. Cook, stirring occasionally, for about 5-7 minutes, until the mushrooms are golden and have released their moisture.
4. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese, mixing until the cheese is melted and the sauce is smooth.
5. Add the cooked tortellini to the skillet, tossing gently to coat in the sauce. Season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

Garlicky, buttery, and with a delightful chew from the tortellini, this dish is a crowd-pleaser. Try serving it with a side of crusty bread to soak up any extra sauce.

Mushroom Tortellini Alfredo

Oh, you’re going to love this Mushroom Tortellini Alfredo—it’s creamy, dreamy, and packed with flavor. Perfect for when you’re craving something indulgent but easy to whip up.

Ingredients

• 1 package (9 oz) refrigerated cheese tortellini
• 2 tbsp unsalted butter
• 1 cup sliced mushrooms (cremini or button work great)
• 1 garlic clove, minced (or 1/2 tsp garlic powder in a pinch)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper to taste (start with 1/4 tsp each)
• Fresh parsley, chopped (for garnish, optional)

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, until al dente. Drain and set aside.
2. While the tortellini cooks, melt butter in a large skillet over medium heat. Add mushrooms and sauté for 5 minutes, until golden and tender.
3. Stir in garlic and cook for 30 seconds, just until fragrant—don’t let it burn!
4. Pour in heavy cream and bring to a gentle simmer. Let it cook for 2 minutes, stirring occasionally, to slightly thicken.
5. Reduce heat to low and stir in Parmesan until melted and smooth. Season with salt and pepper.
6. Add the cooked tortellini to the skillet, tossing gently to coat in the sauce. Cook for another minute to heat through.
7. Garnish with fresh parsley and extra Parmesan before serving.

Zesty and rich, this dish is a crowd-pleaser with its velvety sauce and tender pasta. Try serving it with a side of garlic bread to soak up every last drop of that delicious Alfredo sauce.

Sun-Dried Tomato and Mushroom Tortellini

Hey, you know those days when you want something comforting but don’t want to spend hours in the kitchen? This sun-dried tomato and mushroom tortellini is your answer. It’s packed with flavors that feel fancy but comes together in no time.

Ingredients

• 1 package (9 oz) cheese tortellini (fresh or frozen works)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup sliced mushrooms (cremini or button for best flavor)
• 1/4 cup sun-dried tomatoes, chopped (oil-packed for extra richness)
• 2 garlic cloves, minced (adjust to taste)
• 1/2 cup heavy cream (sub with half-and-half for lighter version)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper (adjust to taste)
• Fresh basil leaves for garnish (optional but recommended)

Instructions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 3-4 minutes for fresh, 7-8 for frozen. Drain and set aside.
2. While the pasta 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 get a nice sear.
3. Stir in sun-dried tomatoes and garlic, cooking for another minute until fragrant. Tip: If using oil-packed tomatoes, you can use a bit of that oil for cooking.
4. Pour in the heavy cream and bring to a simmer. Let it cook for 2-3 minutes until slightly thickened. Tip: Keep the heat medium-low to prevent the cream from separating.
5. Add the cooked tortellini to the skillet, tossing to coat in the sauce. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
6. Garnish with fresh basil and extra Parmesan before serving. Makes the dish pop with color and freshness.

Mmm, the creamy sauce clings to every nook of the tortellini, with the sun-dried tomatoes adding a sweet-tangy punch. Try serving it with a side of crusty bread to soak up all that delicious sauce.

Truffle Oil Mushroom Tortellini

Oh, you’re going to love this Truffle Oil Mushroom Tortellini. It’s the kind of dish that feels fancy but is totally doable on a weeknight. Perfect for when you want to treat yourself without too much fuss.

Ingredients

• 1 package (9 oz) cheese tortellini – fresh or frozen both work
• 2 tbsp truffle oil – for that luxurious finish
• 1 cup sliced mushrooms – cremini or button are great
• 2 tbsp butter – unsalted, so you control the salt
• 1/4 cup grated Parmesan cheese – plus extra for serving
• Salt and pepper – just a pinch to start, adjust as you go

Instructions

1. Bring a large pot of salted water to a boil over high heat. This is your first chance to season the tortellini.
2. Add the tortellini to the boiling water and cook according to package instructions, usually about 3-4 minutes for fresh, 5-7 for frozen. They’re done when they float to the top.
3. While the tortellini cooks, melt the butter in a large skillet over medium heat. Watch it closely to avoid browning.
4. Add the sliced mushrooms to the skillet and sauté until they’re golden and tender, about 5 minutes. Stir occasionally for even cooking.
5. Drain the tortellini, reserving 1/4 cup of the pasta water. This starchy water helps create a silky sauce.
6. Add the drained tortellini to the skillet with the mushrooms. Toss gently to combine.
7. Drizzle the truffle oil over the pasta and toss again. The heat will help the aroma bloom.
8. Sprinkle in the Parmesan and a splash of the reserved pasta water. Stir until the cheese melts into a light sauce.
9. Season with salt and pepper to taste. Remember, you can always add more, but you can’t take it away.

Just like that, you’ve got a dish that’s rich, earthy, and utterly comforting. The tortellini are pillowy, the mushrooms add a meaty bite, and the truffle oil? It’s the star that ties everything together. Try serving it with a simple green salad to cut through the richness.

Roasted Garlic and Mushroom Tortellini

Deliciously creamy and packed with flavor, this roasted garlic and mushroom tortellini is the perfect comfort food for any night of the week. You’ll love how the earthy mushrooms and sweet roasted garlic come together in this simple yet impressive dish.

Ingredients

• 1 package (20 oz) cheese tortellini
• 2 cups sliced mushrooms (cremini or button work great)
• 4 cloves garlic, roasted (or 1 tbsp garlic powder in a pinch)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup heavy cream (substitute with half-and-half for lighter version)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper (adjust to taste)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F. Wrap the garlic cloves in foil with a drizzle of olive oil and roast for 20 minutes, or until soft and golden.
2. While the garlic roasts, 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 5-7 minutes.
3. Squeeze the roasted garlic out of its skin into the skillet with the mushrooms. Stir to combine and cook for another minute.
4. Add the tortellini to a pot of boiling salted water and cook according to package instructions, usually about 2-3 minutes for fresh tortellini.
5. Drain the tortellini, reserving 1/4 cup of the pasta water. Add the tortellini to the skillet with the mushroom and garlic mixture.
6. Pour in the heavy cream and reserved pasta water, stirring gently to combine. Let it simmer for 2-3 minutes until the sauce thickens slightly.
7. Stir in the Parmesan cheese, then season with salt and pepper to taste.
8. Garnish with fresh parsley and serve immediately with extra Parmesan on the side.

Out of this world creamy with a punch of garlic and umami from the mushrooms, this tortellini dish is a crowd-pleaser. Try serving it with a side of crusty bread to soak up all that delicious sauce.

Mushroom Tortellini with Pesto Sauce

Oh, you’re going to love this Mushroom Tortellini with Pesto Sauce. It’s the perfect blend of earthy mushrooms and fresh pesto, all wrapped up in tender tortellini. Ideal for a cozy dinner or impressing guests without spending hours in the kitchen.

Ingredients

• 1 package (9 oz) mushroom tortellini – look for fresh in the refrigerated section for best texture
• 2 tbsp olive oil – or any neutral oil
• 2 cloves garlic, minced – adjust to taste
• 1/2 cup pesto sauce – homemade or store-bought
• 1/4 cup grated Parmesan cheese – plus extra for serving
• Salt and pepper – adjust to taste
• 1/4 cup pine nuts – toasted for extra crunch

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 3-4 minutes, until they float to the top.
2. While the tortellini cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant but not browned.
3. Drain the tortellini, reserving 1/4 cup of the pasta water. Add the tortellini to the skillet with the garlic.
4. Stir in the pesto sauce and reserved pasta water, tossing gently to coat the tortellini evenly. The pasta water helps create a silky sauce.
5. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
6. Garnish with toasted pine nuts and extra Parmesan cheese before serving.

Unbelievably creamy and packed with flavor, this dish is a winner. The toasted pine nuts add a delightful crunch, making every bite interesting. Serve it with a side of crusty bread to soak up any leftover pesto sauce.

Bacon and Mushroom Tortellini Carbonara

Venturing into the world of creamy, indulgent pasta dishes doesn’t have to be daunting. You’ll love how this Bacon and Mushroom Tortellini Carbonara brings together familiar flavors in a surprisingly easy way.

Ingredients

• 1 package (9 oz) cheese tortellini – fresh or frozen both work
• 4 slices bacon, chopped – for a smokier flavor, try thick-cut
• 1 cup mushrooms, sliced – cremini or button mushrooms are great
• 2 cloves garlic, minced – fresh is best, but 1/2 tsp garlic powder works in a pinch
• 1/2 cup heavy cream – for a lighter version, half-and-half can substitute
• 1/2 cup grated Parmesan cheese – plus extra for serving
• 2 eggs – room temperature blends better
• 1/4 tsp black pepper – adjust to taste
• 1 tbsp olive oil – or any neutral oil

Instructions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 3-4 minutes for fresh, 7-8 for frozen. Drain and set aside.
2. While the tortellini cooks, heat olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside.
3. In the same skillet, add the sliced mushrooms. Cook until they’re golden and have released their moisture, about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Lower the heat to medium-low. Pour in the heavy cream, stirring gently. Add the Parmesan cheese and black pepper, stirring until the cheese melts and the sauce thickens slightly.
5. Quickly whisk the eggs in a small bowl. Remove the skillet from heat and stir in the eggs immediately to prevent scrambling. The residual heat will cook the eggs into a creamy sauce.
6. Add the cooked tortellini and bacon back to the skillet. Toss everything together until the pasta is evenly coated with the sauce.

Creamy, rich, and packed with umami, this dish is a crowd-pleaser. Serve it straight from the skillet with an extra sprinkle of Parmesan and a side of crusty bread to soak up the sauce.

Mushroom Tortellini in Creamy Marsala Sauce

Craving something cozy yet elegant for dinner? This mushroom tortellini in creamy Marsala sauce is your answer. It’s rich, comforting, and surprisingly simple to whip up.

Ingredients

• 1 package (9 oz) mushroom tortellini
• 2 tbsp olive oil (or any neutral oil)
• 1 cup sliced mushrooms (cremini or button)
• 2 cloves garlic, minced
• 1/2 cup Marsala wine
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper (adjust to taste)
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until golden, about 5 minutes.
3. Stir in garlic and cook for 30 seconds until fragrant. Tip: Don’t let the garlic burn!
4. Pour in Marsala wine, scraping any browned bits from the pan. Simmer until reduced by half, about 3 minutes.
5. Lower heat to medium-low. Add heavy cream and Parmesan, stirring until the cheese melts and the sauce thickens slightly, about 2 minutes. Tip: Keep the heat low to prevent the sauce from separating.
6. Season with salt and pepper. Gently fold in the cooked tortellini until well coated in the sauce.
7. Garnish with fresh parsley before serving. Tip: A sprinkle of extra Parmesan never hurts!

Out of this world, the creamy Marsala sauce clings to every nook of the tortellini, offering a luxurious bite with earthy mushroom undertones. Serve it with a side of crusty bread to soak up every last drop of sauce.

Spinach and Mushroom Tortellini Bake

Wondering what to make for dinner that’s both comforting and a breeze to whip up? This Spinach and Mushroom Tortellini Bake is your answer. It’s cheesy, hearty, and packed with flavors that’ll have everyone asking for seconds.

Ingredients

• 1 package (20 oz) cheese tortellini (fresh or frozen works)
• 2 tbsp olive oil (or any neutral oil)
• 8 oz mushrooms, sliced (cremini or button)
• 2 cups fresh spinach, roughly chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 1 cup shredded mozzarella cheese
• Salt and pepper (adjust to taste)
• 1/4 tsp red pepper flakes (optional for a little heat)

Instructions

1. Preheat your oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the mushrooms and cook until they’re golden brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
3. Add the garlic and spinach to the skillet. Cook until the spinach wilts, about 2 minutes. Season with salt, pepper, and red pepper flakes if using.
4. Stir in the heavy cream and Parmesan cheese. Let the mixture simmer for 2 minutes until slightly thickened.
5. Add the tortellini to the skillet, tossing to coat evenly. Transfer everything to the prepared baking dish.
6. Sprinkle the top with mozzarella cheese and a little extra Parmesan. Bake for 20 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
7. Let it sit for 5 minutes before serving. This helps the sauce thicken up a bit more.

Kick back and enjoy this dish straight from the oven. The tortellini stays perfectly tender, while the cheeses create a creamy, dreamy sauce. Serve it with a side of garlic bread to soak up all that goodness.

Mushroom Tortellini with White Wine Sauce

Ready to whip up something delicious that feels fancy but is totally doable on a weeknight? This mushroom tortellini with white wine sauce is your ticket to a satisfying meal that’s packed with flavor and comes together in no time.

Ingredients

• 1 package (9 oz) cheese tortellini
• 2 tbsp olive oil (or any neutral oil)
• 8 oz mushrooms, sliced (cremini or button work great)
• 2 cloves garlic, minced
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• Salt and pepper (adjust to taste)
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, then drain and set aside.
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 5-7 minutes.
3. Add the minced garlic to the skillet and cook for 30 seconds, just until fragrant.
4. Pour in the white wine, scraping up 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 Parmesan cheese, then season with salt and pepper. Let the sauce thicken slightly, about 2 minutes.
6. Add the cooked tortellini to the skillet, tossing to coat in the sauce. Cook for another minute to heat through.
7. Garnish with fresh parsley and extra Parmesan before serving.

Creamy, rich, and with a hint of acidity from the wine, this dish is a crowd-pleaser. Serve it with a crisp green salad or some crusty bread to soak up every last drop of that delicious sauce.

Cheesy Mushroom Tortellini Casserole

Wondering what to make for dinner that’s both comforting and a crowd-pleaser? This cheesy mushroom tortellini casserole is your answer. It’s easy, delicious, and packed with flavors that everyone will love.

Ingredients

• 1 package (20 oz) cheese tortellini (fresh or frozen works)
• 2 cups sliced mushrooms (cremini or button for best flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup heavy cream (half-and-half can substitute)
• 1 1/2 cups shredded mozzarella cheese (divided)
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 tbsp chopped fresh parsley (for garnish, optional)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large pot of boiling salted water, cook the tortellini according to package instructions until al dente, then drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add the mushrooms and sauté until they’re golden and have released their moisture, about 5-7 minutes.
4. Reduce the heat to low. Stir in the heavy cream, 1 cup of mozzarella, Parmesan, garlic powder, salt, and pepper. Cook until the cheeses are melted and the sauce is smooth, about 2-3 minutes.
5. Add the cooked tortellini to the skillet, tossing gently to coat with the sauce.
6. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of mozzarella on top.
7. Bake for 15-20 minutes, or until the cheese is bubbly and slightly golden.
8. Let it sit for 5 minutes before serving. Garnish with fresh parsley if desired.

Out of the oven, this casserole is creamy, cheesy, and has a perfect texture with the al dente tortellini and tender mushrooms. Serve it with a crisp green salad or garlic bread for a complete meal that’s sure to impress.

Mushroom Tortellini with Sage Butter Sauce

Perfect for those cozy nights in, this mushroom tortellini with sage butter sauce is a game-changer. You’ll love how the earthy mushrooms and aromatic sage come together in this simple yet impressive dish.

Ingredients

• 1 package (9 oz) mushroom tortellini
• 4 tbsp unsalted butter
• 8 fresh sage leaves (or 1 tsp dried sage)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp black pepper (freshly ground preferred)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for the best flavor.
2. Add the mushroom tortellini to the boiling water and cook according to package instructions, usually about 3-4 minutes, until al dente.
3. While the tortellini cooks, melt the butter in a large skillet over medium heat. Watch for the butter to start foaming, then add the sage leaves. Tip: Fresh sage will crisp up in about 1 minute, adding great texture.
4. Once the sage is crisp, remove it from the butter and set aside. Keep the butter on low heat to stay warm.
5. Drain the tortellini, reserving 1/4 cup of the pasta water. Tip: The starchy pasta water helps the sauce cling to the tortellini.
6. Add the drained tortellini to the skillet with the sage butter. Toss gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
7. Stir in the Parmesan cheese, salt, and pepper until the cheese melts into the sauce.
8. Serve immediately, topped with the crispy sage leaves and extra Parmesan if desired.

The tortellini should be tender with a slight bite, enveloped in a rich, nutty sauce. Try serving it with a side of crusty bread to soak up every last drop of that sage butter goodness.

Wild Mushroom Tortellini with Thyme

Oh, you’re going to love this wild mushroom tortellini with thyme. It’s the kind of dish that feels fancy but is totally doable on a weeknight. Perfect for when you want something a little special without too much fuss.

Ingredients

• 1 package (9 oz) fresh tortellini (or dried, but fresh is better for texture)
• 2 tbsp olive oil (or any neutral oil)
• 2 cups wild mushrooms, sliced (mix varieties for depth of flavor)
• 2 cloves garlic, minced (adjust to taste)
• 1 tbsp fresh thyme leaves (dried works in a pinch, use 1 tsp)
• 1/4 cup heavy cream (for richness, can sub half-and-half)
• Salt and pepper (to taste, but start with 1/4 tsp salt)
• 1/4 cup grated Parmesan cheese (plus more for serving)

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 3-4 minutes for fresh. Tip: Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add mushrooms and cook until golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
3. Add garlic and thyme to the skillet, cooking for 1 minute until fragrant. Tip: Stir constantly to prevent garlic from burning.
4. Lower heat to medium-low, pour in heavy cream, and stir to combine. Let it simmer for 2 minutes to thicken slightly.
5. Add the drained tortellini to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
6. Stir in Parmesan cheese, then season with salt and pepper to taste. Serve immediately with extra Parmesan on top.

Now, this dish is all about the creamy, earthy flavors with a hint of thyme. The tortellini stays tender, and the sauce clings just right. Try serving it with a crisp white wine and a simple green salad for a complete meal.

Mushroom Tortellini in Tomato Basil Sauce

Wondering what to whip up for dinner that feels fancy but is secretly easy? This mushroom tortellini in tomato basil sauce is your answer. It’s cozy, flavorful, and comes together in no time.

Ingredients

• 1 package (9 oz) mushroom tortellini (fresh or frozen both work)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (more if you love garlic)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add a nice depth)
• 1/2 cup fresh basil, chopped (plus extra for garnish)
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt and pepper (to taste, but start with 1/4 tsp salt)
• 1/4 cup grated Parmesan cheese (for serving)

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 3-4 minutes for fresh, 5-7 for frozen. Tip: Stir occasionally to prevent sticking.
2. While the tortellini cooks, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll taste bitter.
3. Add the diced tomatoes to the skillet, stirring to combine. Let the sauce simmer for 5 minutes, allowing the flavors to meld. Tip: Crush some tomatoes with the back of your spoon for a thicker sauce.
4. Drain the tortellini, reserving 1/4 cup of pasta water. Add the tortellini to the skillet with the tomato sauce, tossing to coat. If the sauce is too thick, add a splash of pasta water to loosen it.
5. Stir in the chopped basil and season with salt and pepper. Give it a final toss, then remove from heat.
6. Serve immediately, garnished with extra basil and a generous sprinkle of Parmesan cheese.

Lusciously creamy tortellini pairs perfectly with the bright, herby tomato sauce. Try serving it with a side of garlic bread to soak up every last drop of sauce.

Porcini Mushroom Tortellini with Cream Sauce

Today’s the perfect day to whip up something comforting yet fancy—like this Porcini Mushroom Tortellini with Cream Sauce. You’ll love how the earthy mushrooms pair with the rich, velvety sauce.

Ingredients

• 1 cup dried porcini mushrooms (soak in warm water for 20 minutes to rehydrate)
• 2 cups all-purpose flour (or 00 flour for a smoother pasta)
• 3 large eggs (room temperature for easier mixing)
• 1/2 cup heavy cream (for a lighter version, substitute with half-and-half)
• 2 tbsp unsalted butter (or olive oil for a dairy-free option)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 clove garlic, minced (adjust to taste)
• Salt and freshly ground black pepper (to taste)

Instructions

1. In a large bowl, mix the flour and eggs to form a dough. Knead for 10 minutes until smooth. Let it rest under a damp cloth for 30 minutes.
2. Drain the porcini mushrooms, reserving the liquid. Finely chop the mushrooms.
3. Roll the dough into thin sheets. Cut into 2-inch squares. Place a small amount of chopped mushrooms in the center of each square. Fold into tortellini shapes.
4. Bring a large pot of salted water to a boil. Cook the tortellini for 3-4 minutes until they float to the top.
5. In a skillet, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
6. Add the heavy cream and reserved mushroom liquid. Simmer for 5 minutes until slightly thickened. Season with salt and pepper.
7. Drain the tortellini and add to the skillet. Toss gently to coat with the sauce.
8. Serve hot, sprinkled with Parmesan cheese.

Buttery, tender tortellini with a creamy, umami-packed sauce—this dish is a showstopper. Try garnishing with fresh thyme for an aromatic touch.

Mushroom Tortellini with Roasted Red Pepper Sauce

Got a craving for something creamy, comforting, and packed with flavor? You’re in luck because this mushroom tortellini with roasted red pepper sauce is just the ticket. It’s a dish that feels fancy but is surprisingly easy to whip up on a busy weeknight.

Ingredients

• 1 package (20 oz) mushroom tortellini (fresh or frozen works)
• 2 cups roasted red peppers, drained (jarred is fine, or roast your own)
• 1/2 cup heavy cream (for a lighter version, try half-and-half)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (more if you love garlic)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Fresh basil leaves for garnish (optional but recommended)

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 3-4 minutes for fresh, 7-8 for frozen. Tip: Stir occasionally to prevent sticking.
2. While the tortellini cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Add the roasted red peppers to the skillet. Cook for 2 minutes, stirring occasionally. Then, transfer the mixture to a blender or use an immersion blender directly in the skillet to puree until smooth.
4. Return the pureed sauce to the skillet if you used a blender. Stir in the heavy cream, salt, and black pepper. Simmer on low heat for 3 minutes to let the flavors meld. Tip: If the sauce is too thick, add a splash of pasta water to thin it out.
5. Drain the tortellini and add it to the skillet with the sauce. Gently toss to coat the tortellini evenly. Sprinkle with Parmesan cheese and give it one final stir.
6. Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese if desired.

Delight in the creamy, velvety sauce that hugs each tortellini perfectly, with the sweet and smoky flavors of roasted red peppers shining through. Try serving it with a side of crusty bread to soak up every last bit of sauce.

Mushroom and Sausage Tortellini Skillet

Now, imagine coming home to a skillet that’s bubbling with cheesy tortellini, savory sausage, and earthy mushrooms—all in one pan. It’s the kind of meal that feels fancy but is surprisingly simple to whip up on a busy weeknight.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb Italian sausage, casings removed
• 8 oz mushrooms, sliced (cremini or button work great)
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 (9 oz) package cheese tortellini
• 1 1/2 cups marinara sauce
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Fresh basil, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it apart with a spoon, until browned, about 5 minutes.
2. Add mushrooms to the skillet and cook until they’re soft and have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
3. Stir in garlic and red pepper flakes, cooking just until fragrant, about 30 seconds.
4. Add tortellini, marinara sauce, and heavy cream to the skillet. Stir to combine. Tip: If the sauce seems too thick, add a splash of water to reach your desired consistency.
5. Bring the mixture to a simmer, then reduce heat to low. Cover and cook until the tortellini is tender, about 5 minutes. Tip: Check the tortellini package for exact cooking times.
6. Sprinkle Parmesan cheese over the top and let it melt slightly before serving. Garnish with fresh basil.

The tortellini turns wonderfully plump, soaking up the creamy, spicy sauce, while the sausage adds a hearty depth. Serve it straight from the skillet with a side of crusty bread to mop up every last bit of sauce.

Mushroom Tortellini with Caramelized Onions

You’re going to love this cozy, flavorful dish that’s perfect for a weeknight dinner or impressing guests. Mushroom tortellini with caramelized onions is a hearty, satisfying meal that comes together with minimal fuss.

Ingredients

• 1 package (9 oz) mushroom tortellini
• 2 tbsp olive oil (or any neutral oil)
• 2 large onions, thinly sliced
• 1 tbsp butter
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves (optional for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for about 20 minutes until they start to soften.
2. Reduce the heat to low and add the butter. Continue cooking the onions, stirring every few minutes, for another 30 minutes until they are deeply caramelized. Tip: Don’t rush this step—low and slow is the key to perfect caramelization.
3. While the onions are cooking, bring a large pot of salted water to a boil. Add the mushroom tortellini and cook according to the package instructions, usually about 3-4 minutes, until al dente. Tip: Reserve 1/2 cup of pasta water before draining.
4. Drain the tortellini and add it to the skillet with the caramelized onions. Toss gently to combine, adding a splash of the reserved pasta water if needed to loosen the sauce.
5. Season with salt and black pepper to taste. Sprinkle with grated Parmesan cheese and fresh thyme leaves before serving. Tip: For an extra touch of richness, drizzle with a little more olive oil.

With its creamy tortellini and sweet, savory onions, this dish is a textural dream. Try serving it with a crisp green salad or a glass of white wine for a complete meal.

Mushroom Tortellini Salad with Balsamic Vinaigrette

Feeling like you need a fresh, flavorful dish that’s both easy to make and impressive to serve? This mushroom tortellini salad with balsamic vinaigrette is your answer. It’s a perfect blend of hearty and light, making it ideal for any occasion.

Ingredients

• 1 package (20 oz) cheese tortellini (fresh or frozen both work)
• 2 cups sliced mushrooms (cremini or button for best flavor)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp balsamic vinegar (adjust to taste)
• 1 tsp Dijon mustard (adds a nice tang)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 cups baby spinach (packed)
• 1/4 cup grated Parmesan cheese (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 3-4 minutes for fresh, 7-8 for frozen, until al dente. 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 for even browning.
3. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette. Tip: Taste and adjust seasoning before adding to the salad.
4. Drain the tortellini and rinse under cold water to cool. Transfer to a large bowl.
5. Add the sautéed mushrooms, baby spinach, and vinaigrette to the tortellini. Toss gently to combine.
6. Sprinkle with Parmesan cheese before serving.

Now, this salad is all about the contrasts—the tender tortellini, the earthy mushrooms, and the crisp spinach, all brought together by the tangy vinaigrette. Serve it chilled or at room temperature for a refreshing meal.

Conclusion

We hope this roundup of 20 delicious mushroom tortellini recipes inspires your next meal, whether it’s a cozy dinner or a festive gathering. Each dish offers a unique twist on this classic favorite, ensuring there’s something for every occasion. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!