Creamy Spinach Tortellini

1 (9 ounce) package refrigerated cheese tortellini
2 tablespoons Butter
1 small onion, chopped
1 (8 ounce) package cream cheese
1/2 cup grated Parmesan cheese
1/2 cup milk
fresh mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
cherry tomatoes, halved

Cook tortellini according to package directions.

Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.

Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.