Cheese Tortellini with Spinach, Tomatoes, and Mushrooms

Cheese Tortellini with Spinach, Tomatoes, and Mushrooms

Servings: 5 Preparation: 10 Mins Watch Video


  • 1 package (19oz.) Celentano Cheese Tortellini
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • ½ teaspoon red pepper flakes
  • 1 package (8 oz.) sliced mushrooms
  • ¼ cup diced onion
  • 1 pint cherry or grape tomatoes
  • 1 package (6 oz.) fresh baby spinach
  • ¼ cup low-sodium vegetable broth
  • Salt and black pepper to taste


Bring a large pot of water to a boil and cook tortellini according to package instructions. In a large skillet over medium-low heat, add the olive oil, garlic and red pepper flakes - sauté for 2 minutes until fragrant. Raise heat to medium and add the mushrooms and onion. Cook for 4 minutes until tender, stirring as they cook. Add tomatoes and sauté for 2 minutes. Add spinach to the pan and cover with a lid; reduce the heat to low and simmer for 3 minutes until spinach has wilted. Pour in broth and season with salt and pepper - stir to combine. Add tortellini to the skillet and gently stir. Divide among bowls to serve.

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