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Creamy Spinach + Mushroom Tortellini Soup

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A cozy and satisfying soup filled with tender cheese tortellini, earthy mushrooms, and fresh spinach in a creamy, savory broth. This hearty one-pot meal comes together quickly and delivers comforting flavor in every spoonful.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 1 package (9–12 ounces) refrigerated cheese tortellini
  • 2 cups fresh spinach
  • ¼ cup grated Parmesan cheese

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté diced onion for 3–4 minutes until softened.
  3. Add garlic and sliced mushrooms, cooking until mushrooms release their moisture and become tender.
  4. Stir in Italian seasoning, salt, and black pepper.
  5. Pour in broth and bring to a gentle boil.
  6. Add tortellini and cook according to package instructions, about 5–7 minutes.
  7. Reduce heat to low and stir in heavy cream.
  8. Add fresh spinach and let it wilt into the soup.
  9. Stir in grated Parmesan cheese and adjust seasoning before serving.

Notes

  • Add cooked shredded chicken for extra protein.
  • Include diced carrots or celery for added texture.
  • Substitute half-and-half for a lighter version.
  • Simmer a few extra minutes or add a cornstarch slurry for a thicker consistency.
  • Add extra broth when reheating, as tortellini absorbs liquid.
  • Avoid freezing, as cream and pasta texture may change.

Nutrition

Find it online: https://cookedbymaya.com/creamy-spinach-mushroom-tortellini-soup/