Description
This creamy mushroom tortellini is the perfect quick comfort meal. It’s rich, warm, and full of cozy flavor — and the best part? It comes together in just one pan. Perfect for busy nights or whenever you want something satisfying without a lot of work.
Ingredients
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1 (20 oz) package cheese tortellini (fresh or refrigerated)
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2 tbsp butter or olive oil
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8 oz cremini or button mushrooms, sliced
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2 garlic cloves, minced
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1 tsp fresh thyme (or ¼ tsp dried)
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½ cup low-sodium vegetable or chicken broth
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¾ cup heavy cream
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Salt & black pepper, to taste
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¼ cup grated Parmesan cheese
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Optional: chopped parsley
Instructions
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Sauté the mushrooms:
Heat butter or oil in a large skillet over medium heat. Add mushrooms and cook for 5–7 minutes until golden. -
Add aromatics:
Stir in garlic and thyme. Cook 1 minute until fragrant. -
Deglaze:
Pour in broth and scrape up any browned bits. Simmer 2 minutes. -
Add cream:
Stir in the heavy cream and bring to a gentle simmer. -
Cook the tortellini:
Add the tortellini straight into the sauce. Cook 5–7 minutes, stirring occasionally, until tender and the sauce thickens. -
Finish:
Turn off heat. Stir in Parmesan. Season with salt and pepper. Garnish with parsley if you like.
Notes
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Don’t overcrowd the mushrooms — they won’t brown properly.
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If the sauce is too thick: add a splash of broth or cream.
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If the sauce is too thin: simmer uncovered for 1–2 extra minutes.
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For extra flavor: use a mix of mushroom types (cremini + shiitake is amazing).