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Decadent Tortellini Primavera Recipe

Decadent Tortellini Primavera Recipe

This decadent tortellini with spinach, mushrooms and tomatoes always brings compliments. Dressed up with fresh Parmesan cheese, no one even notices it's meatless! —Susie Pietrowski, Belton, Texas
TOTAL TIME: Prep/Total Time: 30 min. YIELD:5 servings


  • 1 package (19 ounces) frozen cheese tortellini
  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 2 teaspoons butter
  • 2 garlic cloves, minced
  • 2/3 cup fat-free milk
  • 1 package (8 ounces) fat-free cream cheese, cubed
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 teaspoon Italian seasoning
  • 1 large tomato, chopped
  • 1/4 cup shredded Parmesan cheese


  • 1. Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in milk; heat through. Stir in cream cheese until blended. Add spinach and Italian seasoning; heat through.
  • 2. Drain tortellini; toss with sauce and tomato. Sprinkle with Parmesan cheese. Yield: 5 servings.

Nutritional Facts

1-1/4 cups equals 341 calories, 10 g fat (5 g saturated fat), 28 mg cholesterol, 671 mg sodium, 41 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable.

Reviews for Decadent Tortellini Primavera

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Reviewed Mar. 31, 2016

"This was really really great. I used sundried tomatoes instead of regular and I totally forgot to use the parmesan Delish!"

Reviewed Nov. 14, 2015

"I really enjoyed this recipe, it had a good flavor and it heated up well the next day as well. I used frozen broccoli instead of spinach, and it was still very tasty."

Reviewed Mar. 31, 2014

"Absolutely wonderful! My husband even ate vegetarian this night!!"

Reviewed Dec. 26, 2012

"Delicious recipe. It is definitely a do it again recipe. May try it with chunks of chicken in it."

Reviewed Apr. 12, 2012

"Wow! I'm surprised at the differences in appeal of this dish. I LOVE IT!! But then, I love cheese stuffed maybe that's the thing. This was decadant and very yummy. I would make it for a party! But I could see where you may want to salt it if you're used to that...I'm used to a low salt diet so it did not bother me."

Reviewed Feb. 15, 2012

"I can't even click on a star...this is one of the worst meals I have ever made. No one, even my sonwho will eat anything pushed it aside. YUK!!!"

Reviewed Jan. 30, 2011

"Did not like - too rich, pasty, & tasteless - sorry!"

Reviewed Apr. 2, 2010

"I will add half the spinach next time--it was just too spinach-y for my taste. I also used grape tomatoes, and I thought it needed salt and pepper. Otherwise--great flavors."

Reviewed Mar. 3, 2010

"Very good! My kids even ate it! I added some red pepers and next time I think I'll add some artichoke hearts! YUM!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.