Mushroom Stroganoff Tortellini

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

1 pound frozen meat-filled tortellini

2 tablespoons unsalted butter

12 ounces cremini mushrooms, thickly sliced

2 medium shallots, sliced

2 teaspoons paprika

2 teaspoons chopped fresh thyme

Freshly ground pepper

1 tablespoon tomato paste

1 cup low-sodium beef broth

1/2 cup heavy cream

Chopped fresh parsley, for topping


  1. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/4 cup cooking water, then drain.
  2. Meanwhile, melt the butter in a large skillet over medium heat. Add the mushrooms and shallots and cook, stirring occasionally, until softened, 4 to 5 minutes. Increase the heat to medium high and cook until the mushrooms start browning, 1 to 2 minutes. Sprinkle with the paprika, thyme, 1/4 teaspoon salt and a few grinds of pepper.
  3. Push the mushrooms to the edge of the skillet and add the tomato paste to the center; cook, stirring, until slightly darkened, about 1 minute. Stir the tomato paste into the mushrooms, then stir in the beef broth and heavy cream. Simmer until slightly thickened, about 2 minutes.
  4. Add the tortellini to the sauce and toss, adding the reserved cooking water as needed to loosen. Top with parsley.
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