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One Pot Creamy White Bean Tortellini with mushrooms and gold spoon in white bowl

One Pot Creamy White Bean Tortellini

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  • Author: Aberdeen
  • Total Time: 25 minutes
  • Yield: 3-4 1x


Quick and easy vegetarian pasta dinner with cheesy tortellini and mushrooms done in one pot in less than 30 minutes!


Units Scale
  • 1 lb three cheese tortellini, uncooked
  • 8 ounces cremini mushrooms, sliced
  • 14 ounces white beans, drained
  • 1 cup baby spinach, packed and roughly chopped
  • 4 cloves garlic, minced
  • 2 tablespoons white wine or white wine vinegar
  • 2/3 cup whole milk
  • 1 1/3 cups vegetable broth
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh rosemary, roughly minced
  • 1 teaspoon fresh thyme leaves
  • 1 cup parmesan cheese, freshly grated + extra for garnish
  • Coarse salt, ground black pepper to taste
  • Fresh parsley, roughly chopped for garnish


  1. In a large skillet, heat olive oil and butter over medium high heat. Add the mushrooms and cook until somewhat softened, about 5 minutes.
  2. Stir in the garlic and cook for 1 minute, until fragrant.
  3. Add wine to the skillet. Cook 1 minute, stirring frequently and scraping up any browned bits on the bottom of the pan.
  4. Distribute tortellini evenly in the skillet. Pour milk and broth over the tortellini. Stir in herbs. Bring to a simmer. Cover and cook until tortellini is al dente, about 6-8 minutes.
  5. Remove cover and stir in spinach and white beans. Cook on low 1-2 minutes until spinach is somewhat wilted.
  6. Remove from heat. Stir in parmesan cheese and add salt and pepper to taste. Garnish with parsley and extra parmesan as desired. Serve immediately.
  • Prep Time: 5 minute
  • Cook Time: 20 minutes