Mushroom & Tomato Tortelloni
Topped with Italian Cheese Blend & Fresh Parsley
- Eggs
- Milk
- Wheat
This delicious bowl of pasta is the total package! Our chefs paired these comforting cheese-stuffed pasta with mushrooms and tossed it all together in a rich tomato sauce to deliver an extra-tender bite and a huge amount of flavor. Shower your tortelloni with a melty Italian cheese blend and fresh parsley before serving for the perfect weeknight dinner idea—ready to enjoy in just 15 minutes.
Ingredients
1 unit
Yellow Onion
4 ounce
Button Mushrooms
¼ ounce
Parsley
9 ounce
Tortelloni
(Contains: Eggs, Milk, Wheat)
1 tablespoon
Fry Seasoning
1 tablespoon
Italian Seasoning
1 teaspoon
Chili Flakes
13.76 ounce
Crushed Tomatoes
1 unit
Mushroom Stock Concentrate
½ cup
Italian Cheese Blend
(Contains: Milk)
Not included in your delivery
1 teaspoon
Cooking Oil
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Dice onion into ½-inch pieces. Trim and roughly chop mushrooms. Roughly chop parsley.
• Once boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
• While tortelloni cooks, heat a drizzle of oil in a large pan over medium-high heat. Add onion and mushrooms; season with salt and pepper. Cook until onions are slightly translucent, 3-4 minutes. • Stir in crushed tomatoes, stock concentrate, half the Fry Seasoning, half the chili flakes, ½ tsp Italian Seasoning (save the rest for another use), and a pinch of sugar. (For 4 servings, use all the Fry Seasoning, all the chili flakes, and 1 tsp Italian Seasoning.) Reduce heat to medium; simmer, stirring occasionally, until slightly reduced and thickened, 3-4 minutes. Remove from heat.
• Stir drained tortelloni and half the Italian cheese blend into pan with sauce. (TIP: If your pan isn’t large enough, transfer sauce to pot used to cook tortelloni. If needed, stir in reserved cooking water a splash at a time until tortelloni are thoroughly coated in sauce.) Taste and season with salt and pepper if desired. • Divide pasta between bowls. Top with remaining Italian cheese blend and garnish with parsley. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, though some found it bland; adjusting seasoning to taste is recommended.
- Ease of prep: Quick and easy to make, perfect for busy weeknights when a fast meal is needed 🍲.
- Suggestions: Consider adding garlic, extra herbs, or vegetables like spinach or zucchini for more depth and nutrition.
- Spiciness: Some found it too spicy; adjust chili flakes to preference or omit for a milder dish.
- Texture: Cook onions longer for better texture; some preferred less chunky sauce.
Reviews from our home cooks
The dish turned out awesome. It was easy and quick. The tortelloni itself was good quality. Whoever your supplier is, stick with them. They were good. The portions were good too. I was fully satisfied after the meal. Only change I would make is using tomato basil sauce instead of plain tomato sauce. Other than that it was brilliant.
Holy MY GOD this was good! I like the flavor of mushrooms but I *cannot stand* the texture, so I thinly sliced & pressure cooked the mushrooms for 20 minutes, and cooked the pasta in the resulting broth (which I've done before, but not with a cream sauce). I also added some of the broth to the sauce, and it is DELICIOUS. This is a definite keeper.
Absolutely loved this recipe! Just the right amount of seasoning in 1/2 tsp of italian seasoning - I also used a smaller amount of fry seasoning. Delicious!
Tasted pretty good. I left the Italian parsley off because I didn't like it the last time I used it. But it was great without it anyway.
The mozzarella cheese was a little much, I believe a romano or parmesan would be better. The sauce was also very bland even with the Italian seasoning. I had to add some ingredients in my pantry to make it worth while. Tortellini was good though
How about adding green pepper to round out the sauce with the mushrooms and onions. There was LOT of onion compared to the mushrooms. The sauce needed something more. Tortellini were great!
The tortoelloni dishes tend to get gummy...not sure if I'm cooking too long or leaving out necessary liquid for sauce? They could be better, but make good serving size and we never have leftovers, so....
This was very tasty, easy and quick to make for a weekday meal. Plus, it made a lot--enough for 3 people. Added garlic bread this week and it went well with this meal!
I'd buy this again. It was delicious and easy to prepare.
Delicious and quick pasta recipe and I love the mushrooms instead of meat.
