Ingredients

• 2 tbsp olive oil, divided
• 2 lbs mushrooms, cleaned & sliced
• 1 tbsp butter
• 4 shallots, minced
• 6 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• ½ cup chicken broth
• 1 cup vegetable broth
• 5 oz fresh spinach, chopped
• 1 cup heavy cream (or half-and-half for lighter)
• Salt & pepper, to taste
• 12 oz cheese tortellini, cooked per package
• Grated Parmesan, for serving (optional)

Instructions

1. Sauté mushrooms:
   • Heat 1 tbsp olive oil in a large skillet over high heat.
   • Add mushrooms in a single layer (avoid overcrowding).
   • Cook for 4 minutes per side until golden brown.
   • Transfer mushrooms to a plate and repeat with the remaining mushrooms and oil.
2. Sauté shallots & garlic:
   • Reduce heat to medium and add butter to the skillet.
   • Add shallots, season with salt and pepper, and sauté for 3-4 minutes.
   • Add garlic and thyme, cooking for 1 minute until fragrant.
3. Deglaze & simmer:
   • Pour in chicken broth, scraping up any brown bits.
   • Let the mixture simmer for 1-2 minutes.
   • Add broth and simmer for an additional 4-5 minutes until reduced by half.
4. Add spinach & cream:
   • Stir in spinach and cook until wilted.
   • Slowly pour in cream, stirring to combine. Avoid boiling.
   • Season with salt and pepper to taste.
5. Combine & serve:
   • Add cooked tortellini and mushrooms back into the pan.
   • Gently stir to coat everything in the sauce.
   • Serve warm, topped with Parmesan if desired.

Recipe Notes

• Add protein: Stir in cooked chicken, shrimp, sausage, or beef.
• Pasta swap: Try ravioli or regular pasta if you don’t have tortellini.
• Flavor boost: Add a sprinkle of chopped rosemary or crushed red pepper.
• Lighter option: Use half-and-half instead of heavy cream.

Nutrition