With all of the cold and the snow I have been in full on soup mode and my latest soup is this creamy mushroom and spinach soup with cheese tortellini. Mushrooms and spinach are a fabulous combination that I enjoy using in many different dishes so it was inevitable that I eventually used them in a soup like this one and it’s a good thing that I did because this is one of my new favourite soups! This recipe is pretty easy, you simply slice the mushrooms, dice the onions, cook them in a saucepan, add the broth and tortellini, cook until the tortellini is done and add the spinach before seasoning and enjoying a bowl of pure comfort! If you know me then you know that I could not resist adding a bit of extra flavour, aka umami, in the form of using white wine to deglaze the pan, adding parmesan and I even add a tablespoon of white miso paste to the soup. No matter how you cut it, this creamy mushroom and spinach soup with cheese tortellini is one hearty and tasty bowl of soup that is perfect for these cold winter days!
Just look at that hearty spoonful of mushroom-y, spinach-y and cheesy goodness!
Pure comfort food!
Serve with garlic rubbed crostini.
Creamy Parmesan Mushroom and Spinach Tortellini Soup
A hearty and tasty bowl of creamy mushroom and spinach soup with tortellini that is pure comfort food; perfect for cold winter days!
ingredients
- 2 tablespoons butter or oil
- 8 ounces mushrooms, quartered or sliced
- 1 onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup flour (rice flour for gluten free)
- 1/2 cup white wine (or broth)
- 6 cups vegetable broth or chicken broth
- 8 ounces cheese tortellini (gluten free for gluten free)
- 1/2 cup parmigiano reggiano (parmesan), grated
- 10 ounces baby spinach, coarsely chopped
- 1/2 cup cream or milk
- salt and pepper to taste
directions
- Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes.
- Mix in the garlic, thyme and flour and cook, stirring, until the flour starts to turn a light golden brown, about 2-3 minutes.
- Add the wine and deglaze the pan.
- Add the broth and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
- Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste and remove from heat.
Option: Cook the mushrooms even longer, until they start to caramelize, for more mushroom-y flavour goodness!
Option: Roast the mushrooms instead of cooking them in the sauce pan for even more mushroom flavour.
Option: You can use frozen spinach instead of fresh if you prefer.
Option: Use a spinach tortellini instead of cheese tortellini.
Option: Add 1 tablespoon white miso paste by mixing some of the hot broth into the miso in a bowl before mixing it into the soup just after you remove the soup from the heat. (Note: Miso is salty so go easy on seasoning with salt.)
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Tortellini Soup with Italian Sausage & Spinach
Grandbabycakes says
February 2, 2015 at 1:45 pmWe had a blizzard in Chicago so now I am on full soup mode too. This looks like a beautiful bowl of comfort.
Stacy | Wicked Good Kitchen says
February 2, 2015 at 1:48 pmDang! This looks soooo good, Kevin! I want some for breakfast. 🙂 Thanks for sharing and have a great week!
NotesFromAbroad says
February 2, 2015 at 1:53 pmI found mushroom ravioli at the market the other day and now I have to be careful, I can eat it every night ! So this will be the next recipe I will use. So far, none of your recipes that I have tried, have been failures lol .. you are the best when I can't think of What to make for dinner !
besitos. C
Tara Schiller says
February 2, 2015 at 2:34 pmThis looks amazing and is making me EXTREMELY sad I can't have dairy.
So I am now leaving, so I don't lick the screen.
http://absolutelytara.com
Tori Cooper says
February 2, 2015 at 3:31 pmYummm! I need some of this stat! Drooling!
Katrina @ Warm Vanilla Sugar says
February 2, 2015 at 3:56 pmI am swooning like crazy over here!! you just created my dream soup!!
Maria says
February 2, 2015 at 6:32 pmSo comforting and delish!
kevin says
February 2, 2015 at 6:34 pmNotesFromAbroad: Mushroom ravioli would also be really good in this!
kevin says
February 2, 2015 at 7:02 pmTara Schiller: You could easily omit the dairy by, not use the cheese, not using or replacing the milk with a non dairy product and choosing a non-cheese tortellini or just using basic pasta and it would still be amazing.
Julie @ Table for Two says
February 2, 2015 at 7:43 pmOmg, this looks so comforting and full of awesome!
Gaby says
February 2, 2015 at 9:42 pmI think I could eat this every day! YUM!
Chrissy says
February 2, 2015 at 10:29 pmThis looks so perfect for the season! Have you ever used Parmesan rinds to throw in when you make the broth? Just a little sumpin' sumpin' to flavor the broth 🙂
Wesley Fox says
February 2, 2015 at 10:52 pmKevin, just reed you 50 soup recipes this morning, there are so many wonderful sounding recipes. I think this one of the recipes, thanks for the information, we will eat well. Wes
kevin says
February 2, 2015 at 11:14 pmChrissy: Yes, I save all of my parmesan rinds and throw them into soups, stews, braises, broths and stocks, pretty much anything with a long simmer time.
Allison P. says
February 3, 2015 at 12:17 amWhat kind of mushrooms did you use?
Allie BakingAMoment says
February 3, 2015 at 12:36 amKevin I'd totally make a meal outta this bowl of soup! It looks so hearty and delicious! Love all that umami flavor from the parm and miso- this is a total home run 😉
kevin says
February 3, 2015 at 1:28 amAllison P.: I use cremini mushrooms but button or other mushrooms would also work.
Jenny says
February 3, 2015 at 3:23 amOh my goodness this looks amazing Kevin! Great flavors!
Dinka Milašin says
February 3, 2015 at 11:06 amyuum
http://milasindinka.blogspot.com
http://milasindinka.blogspot.com
http://milasindinka.blogspot.com
Trang' s corner says
February 3, 2015 at 11:18 amIt looks amazzzingggggg! So delicious! Need to try this recipe.
http://www.trangscorner.com
Becca @ Amuse Your Bouche says
February 3, 2015 at 2:51 pmThis looks INCREDIBLE! Sooo creamy, love it 🙂
Cake Chocolate Cheese says
February 3, 2015 at 9:02 pmMushrooms and ANYTHING are wonderful together! I'm literally drooling over this recipe. This is gorgeous!
Jess Knight says
February 8, 2015 at 6:11 amCame across this post at Bloglovin' and I'm so glad I clicked! This soup looks absolutely amazing and I pinned several other soup/sandwich recipes. Can't wait to try them! Glad to be your new follower 🙂
Elise says
February 11, 2015 at 5:08 pmI made this last night and it was delicious. I omitted the cream and just used a little more butter. Thanks!
kevin says
February 11, 2015 at 5:29 pmElise: I'm glad that you enjoyed it!
Hazel Vice says
March 13, 2015 at 9:17 amOh my goodness this looks absolutely delicious! Would love to try and make this some time. Thank you for sharing <3
Rachel Page says
March 27, 2015 at 1:19 pmOH, how I love love love mushrooms. Too yummy!
Anonymous says
April 13, 2015 at 9:38 pmGreat recipe
Lauren says
June 11, 2015 at 10:38 amMade this tonight and served with garlic bread – delicious! I almost found it a bit too rich. Next time I'll cut down on the cream and less stock cubes to reduce salt. Solid recipe – thank you 🙂
kevin says
June 11, 2015 at 11:11 amLauren: I'm glad you enjoyed it!
Unknown says
December 3, 2015 at 12:01 amJust made this tonight I absolutely loved it thank you for sharing
Cheryl says
January 11, 2016 at 1:01 amOh my goodness. Just came across this recipe on pinterest. Recipe was very simple, but imparted complex flavors. It certainly rivals any gourmet soups, served in high-end restaurants. Thank you for sharing.
Waltraud Birgmann says
August 2, 2016 at 9:57 pmPlease tell me what is Meso Paste? I have never seen it. Were can I buy it? Thank you for your help.
Unknown says
September 3, 2016 at 10:31 pmI was gonna do a clossic tortellini soup for dinner bu this looks so good I think I'll do this instead. I just hope this is honestly creamyand thick, and not like watered down milk that would be so sad. I also have some italian sausage I'm gonna throw int here because my fiancee is a carnivare and requires meat and everything we eat lol
William Johnson says
October 15, 2016 at 6:23 pmThis is so delicious! Thanks the recipe.
kevin says
October 17, 2016 at 3:39 pmWilliam Johnson: I'm glad you like it!
Unknown says
October 25, 2016 at 2:33 pmAnyone added sausage to this? Sounds amazing!
kevin says
October 25, 2016 at 3:46 pmUnknown: Sausage would be a great addition!
Anonymous says
October 27, 2016 at 10:31 pmHow does one deglaze a pan?
Anonymous says
November 9, 2016 at 10:33 pmWhen I prepared this the Parmesan cheese just clumped together. I was able to take it out but ht's the deal.
Anonymous says
April 20, 2017 at 9:23 pmMine turned out so watery! Not at all creamy like the recipe looks. Not sure what I did wrong
TNT(she) says
October 17, 2017 at 6:40 pmKevin, long-time follower. You might want to keep a careful eye on your sidebar ads. I had a very NOT family-friendly ad staring me in the face when my daughter and I clicked over to view this recipe. YIKES!
kevin says
October 19, 2017 at 7:40 pmTNT(she): I am sorry about the ad! I will look into it!
Casa Watkins Living says
January 4, 2018 at 8:50 pmlooks so delicious! Ive included this fab soup in my roundup of global winter soups. 🙂 http://casawatkinsliving.com/2018/01/7-hearty-winter-soups-around-globe/
mitsaki888 says
January 23, 2018 at 8:14 pmIt's so tasty! We'll done!
Jennifer W says
February 4, 2018 at 3:27 pmKevin, I always use refrigerated tortellini. I'm wondering if you are using dried from a box?? If so, do you know how much refrigerated I would use?
kevin says
February 5, 2018 at 8:30 pmJennifer W: I use refrigerated so can use 8 ounces of that.
Maria says
February 19, 2018 at 2:01 amI’d like to serve this to a group and need a larger yield (like 10 – 12 2-cup servings). I’m not sure what those measurements would be. Could you help? Also, have you tried freezing this? Seems like a good soup to prep in advance. Thanks!
kevin says
February 19, 2018 at 6:40 pmMaria: I would make 3X the recipe. You can freeze this soup! It is best when made fresh, or a day or two ahead and reheated, rather than frozen. Enjoy!
Nan C says
December 9, 2018 at 7:22 pmMade this tonight and it was a hit!!!! Planning to serve it again at a family event over New Years! Thank you!!!!
kevin says
December 10, 2018 at 10:51 amI’m glad you like it!
Kristine Kubicek says
December 29, 2018 at 9:57 pmI made this soup tonight and it was absolutely wonderful. Knowing what my husband likes I did make one modification and added chopped smoked turkey. Would have been just as good without it honestly. Loved It!
Steph says
January 26, 2019 at 6:52 pmCan I add sausage to this? If so, how much? I have a pack of mild Italian Sausage that I need to cook up. Thinking of making this soon…looks delish!
kevin says
January 28, 2019 at 11:31 amThat would be nice! Enjoy!
Steph says
January 28, 2019 at 6:44 pmMade it yesterday with a pound of Italian sausage… sooo good! Thanks!
Jillian says
January 29, 2019 at 8:34 pmI subbed out the parm and cream for a package of garlic and herb boursin. Otherwise followed the recipe exactly and it was delicious!
Karen says
February 19, 2019 at 6:53 pmCan regular flour be used instead of rice flour?
kevin says
February 20, 2019 at 10:00 amYou can use regular flour! Enjoy!