Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::4
Ingredients
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1 (9 ounce) package refrigerated cheese tortellini
2 tablespoons butter
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) package cream cheese, cut into cubes
1 (6 ounce) package fresh mushrooms, sliced
½ cup grated Parmesan cheese
½ cup milk
1 pint cherry tomatoes, halved
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain.
While the tortellini is cooking, melt butter in a large skillet over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Mix in spinach, cream cheese, mushrooms, Parmesan, and milk; stir to combine and cook until cream cheese is melted and mushrooms are soft, about 5 minutes.
Gently mix tortellini and cherry tomatoes into the skillet; cook until heated through, 5 to 10 minutes.