Cheese Tortellini with Spinach, Tomatoes, and Mushrooms

Cheese Tortellini with Spinach, Tomatoes, and Mushrooms

Servings: 5   |   Preparation: 10 Mins


  • 1-19oz. package Celentano Cheese Tortellini
  • 2 Tbsp. Olive Oil
  • 2 tsp. minced Garlic
  • ½ tsp. Red Pepper Flakes
  • 1-8oz. package of sliced Mushrooms
  • 1/4 cup diced Onion
  • 1 pint of Cherry or Grape Tomatoes
  • 1-6oz. package fresh Baby Spinach
  • ¼ cup low-sodium vegetable broth


Prepare tortellini according to the package instructions. Warm oil in a large skillet over medium-low heat. Add garlic and red pepper flakes, and sauté until fragrant, about 2 minutes. Raise heat to medium; add mushrooms and cook, stirring, until tender, about 4 minutes. Add tomatoes and sauté 2 minutes. Pile spinach on top and cover. Reduce heat to low and simmer until spinach has wilted, about 3 ½ minutes. Pour in broth, season with salt and pepper and stir to combine. Add tortellini to the skillet, and stir gently to blend. If desired, sprinkle with parmesan cheese.