Three Cheese Tortellini with Caramelized Onions, Mushroom and Spinach

Tortellini with baby spinach in a large black skillet with a wooden spoon.

5 from 4 votes

Three Cheese Tortellini with Caramelized Onions, Mushroom and Spinach

Saucy Tortellini with Caramelized Onions, Mushroom and Spinach is a rich creamy Italian pasta dish brimming with vegetables and flavor. Easy to make for a weeknight dinner but also perfect for company.

Prep Time20

Cook Time50

Total Time1 10

Course: Main Course, pasta dish - side

Cuisine: American-Italian

Servings: people

Calories: 616kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

Caramelized Onions

1 Tablespoon olive oil
2 Tablespoons unsalted butter
2 large yellow onions peeled (about 1 pound)
Kosher salt Sprinkle
¼ cup Low-sodium chicken broth or water for pan; optional

Saucy Pasta Sauce

1 Tablespoon olive oil
8 oz. baby bella mushrooms crimini, clean and sliced
8 oz. baby spinach about 7 cups
1 cup heavy cream
¼ tsp. salt
⅛ - ¼ tsp. red pepper flakes depending on how spicy you like it
10 oz. tortellini we used the 3-cheese refrigerated variety, cooked according to package directions.
¼ cup grated Parmesan cheese

Instructions

For the Caramelized Onions:

Halve both onions through root end and remove the root.
Place 1 onion half on your cutting board, root end facing you, then thinly slice onion lengthwise, starting at one side and working to the other making the slices about ¼”-⅛” thick. Do this for all of the onions.
Heat the oil and butter in a large flat-bottom saucepan over medium until the butter is melted and sizzling.
Start by adding a couple of large handfuls of onion slices to the pot. Cook, stirring until onions are soft and starting to turn translucent, 1-2 minutes. Stir in a few more handfuls of onion and repeat cooking and stirring until you’ve added all the onions. Season with a pinch of salt.
Reduce heat to medium-low and continue to cook onions, stirring every few minutes until they are blonde-colored, 15-20 minutes. Keep cooking and stirring until the onions are golden brown, another 15-20 minutes.
The secret is low and slow! If the onions start to cook too quickly and may burn, add a touch of water or broth to the onions.
Remove the onions from the skillet and onto a plate.

For the Savory Sauce

On medium, heat 1 Tablespoon olive oil in the same skillet as the onions. Add the sliced mushroom and sprinkle with a pinch of salt and the red pepper flakes. Cook the mushrooms for about 6 minutes, stirring occasionally, until the mushrooms are soft and start to brown.
Add the fresh spinach to the skillet and stir on low heat until the spinach starts to wilt.
Add the caramelized onions to the skillet.
Stir in 1 cup heavy cream to the mixture and bring to a simmer. Keep stirring while the sauce simmers for a few more minutes.
Add the cooked tortellini to the sauce. Stir on low heat for a couple of minutes.
Sprinkle the Parmesan Cheese on top of the vegetables and pasta. Stir one last time.
Top with freshly ground black pepper when serving.

Notes

CHEF TIPS:

Use a large skillet.
You may have to start with a handful and add more as they cook down.
Go low and slow to draw out the natural sugar in the onions.
Don't expect it to take less than 40 minutes.
Don't walk away. Stir the onions every couple of minutes.
Since it takes the same amount of time for one onion as it does for two or more, make extra to enjoy on sandwiches, burgers, etc.
If you're going to be short on time, make them ahead and store them in an air-tight container in the refrigerator. They'll keep for about 3 days.
Cremini (brown mushrooms) will give more rich earthy flavor to the recipe than the white button mushrooms.
You may substitute other pastas for the tortellini such as ravioli, farfalle, orecchiette, penne.
Baby kale is a good substitute for the spinach. We don't like to use arugula with the hot sauce because it seems to break down too much.
Pecorino or Romano cheese are good substitutes for the finely grated parmesan cheese.

Nutrition