Ingredients

• 1 package refrigerated cheese tortellini , 9 ounce
• 2 tablespoons butter
• 1 small onion , chopped
• 1 package frozen chopped spinach , 10 ounce
• 1 package cream cheese , 8 ounce
• 1 package fresh mushrooms , 6 ounce
• 0.5 cups grated Parmesan cheese
• 0.5 cups milk
• 1 pint cherry tomatoes , halved

Instructions

1. 1 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.
2. 2 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.
3. 3 Gently mix tortellini and cherry tomatoes into the skillet; cook until heated through, 5 to 10 minutes.

Nutrition per serving