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    Home » Recipes » Main Dishes

    Tortellini with Greek Yogurt and Mushroom Sauce

    Published: Nov 7, 2013 Modified: Aug 24, 2021 by Kristin King / This post may contain affiliate links

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    Side view of tortellini with greek yogurt and mushroom sauce on a white rectangle plate on a wooden table with more sauce in the background.

    There are certain dishes that totally remind me of my childhood. For example, my mom always made a killer sour cream and mushroom sauce at Thanksgiving.

    I think she got the recipe from my grandmother and adapted it at some point. It is DELISH, and tastes amazing on just about everything we have at Thanksgiving, except maybe the pumpkin pie. In fact, many of us in my family would completely forgo the turkey gravy and just use the sour cream and mushroom sauce on the turkey, potatoes, and veggies. We would even sop up any extra with the rolls. I am getting hungry just thinking about it!

    I say that she ‘made’ a killer sauce instead of ‘makes’ a killer sauce, only because I don’t generally have Thanksgiving dinner at my parents’ house anymore. But she still does make the sauce, as far as I know! We typically spend Thanksgiving with DH’s family, and Christmas with my family. It works out well overall, but I found after the first couple of Thanksgiving dinners away from my family that I was a little homesick for some of our traditions.

    My mom suggested to me that I make the sour cream and mushroom sauce to serve with the rest of the Thanksgiving dinner at my in-laws, which was an AWESOME idea. I love having that little reminder of my childhood Thanksgiving dinners. Some things you just never grow out of, no matter how old you get (not that I am anywhere near to being old, ahem). 🙂

    As you can tell, that sauce is very special to me, and so I reserve making the ‘real’ version for Thanksgiving dinner. However, I wanted to come up with another version that was also delicious but maybe a little healthier to use the rest of the year. I thought about using light or fat-free sour cream instead of regular, but then I had the idea to try it using nonfat Greek yogurt.

    Well, it turned out great! I served it over tortellini because that is what the kids wanted. However, it would be great over lots of other things, including chicken, turkey, a different pasta, or just about any steamed vegetable. Both boys loved it, even Thing 2! DH was on board as well!

    Thing 2 rating = Close up shot of ranking biscuit. (4 out of 5 biscuits)!

    📋 Recipe Card

    Side view of tortellini with greek yogurt and mushroom sauce on a white rectangle plate on a wooden table.

    Tortellini with Greek Yogurt and Mushroom Sauce

    Recipe Author: Kristin
    Tangy, flavorful sauce with fresh mushrooms, delicious over tortellini or other pasta or your favorite steamed veggies!
    4.93 from 14 votes
    Print Recipe Share by Email Bookmark Saved!
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Entree
    Cuisine American
    Servings 4
    Calories 357 kcal

    Ingredients
     

    • 1 cup plain nonfat Greek yogurt
    • 1 tablespoon flour
    • 9 ounces three cheese tortellini (1 package)
    • 2 tablespoons olive oil
    • ½ cup onion (chopped)
    • 8 ounces sliced mushrooms
    • ½ cup white wine
    • ½ teaspoon salt
    • 1 ½ teaspoons dried dill
    • 1 cup fresh baby spinach
    Prevent your screen from going dark

    Instructions
     

    • In a bowl, combine the Greek yogurt and the flour. Set aside.
      1 cup plain nonfat Greek yogurt, 1 tablespoon flour
    • Begin to prepare the tortellini according to package instructions. While the tortellini is cooking, prepare the sauce.
      9 ounces three cheese tortellini
    • Warm the olive oil in a skillet over medium high heat.
      2 tablespoons olive oil
    • Add the onion and cook until it starts to become translucent.
      ½ cup onion
    • Add the mushrooms and cook until they begin to soften, about 5 minutes.
      8 ounces sliced mushrooms
    • Add the wine and salt, bring to a boil and then reduce heat and let simmer about 8-9 minutes.
      ½ cup white wine, ½ teaspoon salt
    • Reduce heat to the lowest setting. Add the yogurt and the dill to the mushrooms and stir until well combined.
      1 ½ teaspoons dried dill
    • Add in the baby spinach and stir until wilted.
      1 cup fresh baby spinach
    • Drain tortellini when it is done and top with the sauce.

    Notes

    Nutrition information is approximate. Your results may be different due to different brands/products and measuring differences.

    Nutrition

    Serving: 1g | Calories: 357kcal | Carbohydrates: 36g | Protein: 17g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 602mg | Potassium: 285mg | Fiber: 3g | Sugar: 6g | Vitamin A: 760IU | Vitamin C: 4.8mg | Calcium: 178mg | Iron: 2.5mg

    Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

    Want to make cooking even easier?Sign up here to receive FREE DBH exclusive content, including my favorite kitchen shortcuts and hacks, and unlock access to the DBH resource library with many other free downloads!

    Side view of tortellini with greek yogurt and mushroom sauce on a white rectangle plate on a wooden table.

    This post contains affiliate links. Check out our full disclosure here.

     

    Enjoy!
    Close up shot of the signature of Kristin.
      

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      Recipe Rating




    1. Melissa

      August 31, 2021 at 5:52 pm

      the greek yoghurt 'broke' in the mushrooms, went lumpy and gross. Heat issue?

      Reply
      • Kristin

        September 03, 2021 at 8:33 am

        Hi Melissa, I am sorry to hear that! Yes, it is likely a heat issue. Here are some things you can try to avoid that in the future.
        - Use low fat or regular Greek yogurt instead of non fat. The more fat the yogurt has, the less risk that it will curdle.
        - Add a little more flour than the recipe calls for. The flour can also help prevent curdling.
        - Take the yogurt out of the fridge ahead of time to let it come up to room temperature before using it in the recipe.
        I hope those suggestions help! 🙂

        Reply
    2. Olivik

      February 22, 2021 at 12:18 pm

      5 stars
      It turned out great 🙂

      Reply
      • Kristin

        February 25, 2021 at 1:06 pm

        Glad to hear it! Thanks for stopping by to let me know! 🙂

        Reply
    3. Andrew Petrie

      February 23, 2015 at 7:57 am

      This looks great but I'm not keen on the non fat yoghurt. Would a full fat yoghurt have a detrimental effect?

      Reply
      • Kristin King

        February 23, 2015 at 8:15 pm

        You can use regular yogurt. It will probably be even yummier! 🙂

        Reply
    4. Jen

      January 01, 2014 at 10:04 pm

      Stopping by from the Pin It Monday Hop. Thanks for this recipe - it sounds delicious! Great for when you have vegetarian company over for dinner too. Pinning and trying this ASAP!

      Reply
    5. Mom

      November 23, 2013 at 12:16 pm

      5 stars
      I never tasted the original. I just know that Dad & I loved it!

      Reply
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    👋 Hey there, I'm Kristin! As a full-time working wife and mom, my life is such a whirlwind, it makes me dizzy sometimes! So I have been working to develop quick, easy, family-friendly recipes for 20+ years, and this site is where I share them with you! Happy cooking!

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