Delicious tortellini is dressed up with tomatoes, mushrooms, spinach and a rich creamy sauce. A favorite pasta dish in our family!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook tortellini according to package directions.

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  • Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.

  • Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.

Nutrition Facts

546 calories; protein 21.8g 44% DV; carbohydrates 40.2g 13% DV; fat 35g 54% DV; cholesterol 116.2mg 39% DV; sodium 670.6mg 27% DV. Full Nutrition

Reviews (162)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/04/2007
I've made this recipe for a few years now (we always called it tortellini primavera) and every time I make it I make a few changes. To cut down on fat as many people mentioned use skim milk and instead of fat free cream cheese (which I've found really does significantly affect the taste negatively) I use neufchatel cheese which has about a third less fat but retains the flavor. Also I've never made it with cherry tomatoes either just chop up some plum tomatoes or try using a package of sundried tomatoes instead for a little more interesting flavor. Baby portabellos can be substituted for white mushrooms etc. This recipe is one of my favorites and has room for lots of possibilities. Read More
(57)

Most helpful critical review

Rating: 3 stars
07/23/2010
Average average. Used neuchatel cheese and threw some garlic in also halfed the sauce and there was still plenty. Rather than using frozen spinach I used fresh and threw it in with the onion/garlic to cook (also threw the mushrooms in early to cook down a bit). Put a pour of white wine in toward the end but this really didn't do much for me. Bland and I think there are much better pasta recipes that are just as quick. Read More
(4)
207 Ratings
  • 5 star values: 105
  • 4 star values: 73
  • 3 star values: 22
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
10/04/2007
I've made this recipe for a few years now (we always called it tortellini primavera) and every time I make it I make a few changes. To cut down on fat as many people mentioned use skim milk and instead of fat free cream cheese (which I've found really does significantly affect the taste negatively) I use neufchatel cheese which has about a third less fat but retains the flavor. Also I've never made it with cherry tomatoes either just chop up some plum tomatoes or try using a package of sundried tomatoes instead for a little more interesting flavor. Baby portabellos can be substituted for white mushrooms etc. This recipe is one of my favorites and has room for lots of possibilities. Read More
(57)
Rating: 5 stars
12/19/2007
I'm 19, and this was the first REAL dinner I made for my non-vegetarian parents. It turned out great, almost as if I came straight from a restaurant. I took the advice from others by additionally adding a can of diced tomatoes with green chillies. This gave the dish a little "kick." I also added Italian seasoning, salt, pepper and artichoke hearts. Great dish. Simple enough for a 19 year old college student to make :) Read More
(55)
Rating: 4 stars
04/13/2005
This recipe was really good. I added 3 cloves of minced garlic with the onions which was added some more flavor. I also added 1 can of drained diced tomatoes with green chilies with the spinach mixtured to add some spice. This dish was very rich and creamy. Very filling. Another suggestion that might be good is to add some artichoke hearts. Highly recommended. Read More
(40)
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Rating: 5 stars
02/15/2010
I liked it but it was very heavy. I doubled the recipe (except for the spinach) and left out the mushrooms. I think next time I would put in more flavoring like garlic or italian seasoning (like someone suggested). So it was really good but really rich!! EDIT: I haven't made this in a long time - I wish I had! I doubled the recipe again including the spinach left out the mushrooms and added some garlic powder. It got rave reviews from the family! Read More
(17)
Rating: 5 stars
11/02/2006
This was absolutely incredible - definetly restaurant quality and so simple! I added Italian seasonings salt and pepper and a couple tablespoons of pesto. I also substituted roma tomatoes because I didn't have cherry tomatoes- super delicious. Next time I think I will double the tomatoes. This dish is incredibly rich so I recommend serving small portions and then have plenty of green leaf salad to balance out the richness. Thanks so much for the great recipe! Read More
(17)
Rating: 4 stars
07/02/2008
This was REALLY good! I also changed it up a bit so couldn't give it 5 stars but with my mods I would! I also cut the amount of cream cheese & spinach in half (4 oz. cream cheese and 5 oz. of spinach). I sauteed 3 minced garlic cloves with the onion and added some fresh chopped basil 1/2 tsp of italion seasoning and a few dashes of salt. I didn't have any mushrooms or I would have added them and we're not big tomato eaters here so I omitted those as well. Even with reducing the cream cheese this recipe was still very rich. The next time I make it I will use skim milk instead of 2% and I will add a little bit more of it. I may even cut back on the cream cheese a bit more. But I will definitely make it again! My kids gobbled it up.:) Read More
(14)
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Rating: 4 stars
04/16/2007
I liked this with all the adjustments other reviewers suggested. I used 3/4 cup of milk and half a packet of Italian dressing seasoning for the blandness others were talking about. To cut back on fat I used neufatchel cheese and sauteed the onions with garlic. With all the liquid from the tomatoes and spinach plus the extra milk I found myself with too much sauce. It was the right consistency but I probably should've used more than 9 oz of tortellini. Great way to prepare some extra spinach I had on hand. Read More
(12)
Rating: 5 stars
06/16/2006
I used the lowfat cream chese 1 cup of milk 3 cloves of garlic and 3 cups of dry tortellini. It was easy & fast to make creamy & it was good. Read More
(11)
Rating: 5 stars
12/11/2008
This was an amazingly easy dinner to throw together! I used spinach stuffed tortellini as it was all I had on hand and for the sauce I used 95% fat-free cream cheese 1% milk and I am sure that lowered the calories a ton! Along with using a wee bit of Olive Oil for sauteeing the mushrooms makes for a very waist-line friendly meal. You do not need all the calories of butter regular cream cheese and cream/whole milk. It has a raelly nice flavour and the spinach/tomatoes make a nice colourful presentation! Thanks Jennifer for creating this dish! YUM! Read More
(10)
Rating: 3 stars
07/23/2010
Average average. Used neuchatel cheese and threw some garlic in also halfed the sauce and there was still plenty. Rather than using frozen spinach I used fresh and threw it in with the onion/garlic to cook (also threw the mushrooms in early to cook down a bit). Put a pour of white wine in toward the end but this really didn't do much for me. Bland and I think there are much better pasta recipes that are just as quick. Read More
(4)