• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Creamy Parmesan Mushroom and Spinach Tortellini Soup

[heart_this] · Feb 2, 2015 · 77 Comments

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!

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!

Creamy Parmesan Mushroom and Spinach Tortellini Soup
Just look at that hearty spoonful of mushroom-y, spinach-y and cheesy goodness!

Creamy Parmesan Mushroom and Spinach Tortellini Soup
Pure comfort food!

Creamy Parmesan Mushroom and Spinach Tortellini Soup
Serve with garlic rubbed crostini.

Creamy Parmesan Mushroom and Spinach Tortellini Soup

Creamy Parmesan Mushroom and Spinach Tortellini Soup

Creamy Parmesan Mushroom and Spinach Tortellini Soup

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4(2 cup servings)

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
  1. 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.
  2. Mix in the garlic, thyme and flour and cook, stirring, until the flour starts to turn a light golden brown, about 2-3 minutes.
  3. Add the wine and deglaze the pan.
  4. Add the broth and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
  5. 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: Add 1 ounce dried mushrooms for even more mushroom flavour!
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.)
Nutrition Facts: Calories 430, Fat 16.7g (Saturated 4g, Trans 0), Cholesterol 24mg, Sodium 551mg, Carbs 46.6g (Fiber 3g, Sugars 5g), Protein 25.3g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Creamy Parmesan Tomato and Spinach Tortellini Soup
Spinach and Artichoke Dip Tortellini Soup
Tortellini Chili
Creamy Roasted Mushroom and Brie Soup
Creamy Mushroom and Roasted Cauliflower Soup
Hungarian Mushroom Soup
Creamy Asiago Chicken and Mushroom Tortellini Soup
Creamy Parmesan Sundried Tomato and Spinach Tortellini Cauliflower Soup
Creamy Garlic and Brie Mushrooms
Creamy White Chicken Chili
Tortellini Soup with Italian Sausage & Spinach
Zuppa Toscana
Chicken Tortellini Soup

Food, Gluten-free, Main Course, Mushroom, One-Pan, One-Pot, Pasta, Recipe, Soup, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Grandbabycakes says

    February 2, 2015 at 1:45 pm

    We had a blizzard in Chicago so now I am on full soup mode too. This looks like a beautiful bowl of comfort.

    Reply
  2. Stacy | Wicked Good Kitchen says

    February 2, 2015 at 1:48 pm

    Dang! This looks soooo good, Kevin! I want some for breakfast. 🙂 Thanks for sharing and have a great week!

    Reply
  3. NotesFromAbroad says

    February 2, 2015 at 1:53 pm

    I 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

    Reply
  4. Tara Schiller says

    February 2, 2015 at 2:34 pm

    This 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

    Reply
  5. Tori Cooper says

    February 2, 2015 at 3:31 pm

    Yummm! I need some of this stat! Drooling!

    Reply
  6. Katrina @ Warm Vanilla Sugar says

    February 2, 2015 at 3:56 pm

    I am swooning like crazy over here!! you just created my dream soup!!

    Reply
  7. Maria says

    February 2, 2015 at 6:32 pm

    So comforting and delish!

    Reply
  8. kevin says

    February 2, 2015 at 6:34 pm

    NotesFromAbroad: Mushroom ravioli would also be really good in this!

    Reply
  9. kevin says

    February 2, 2015 at 7:02 pm

    Tara 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.

    Reply
  10. Julie @ Table for Two says

    February 2, 2015 at 7:43 pm

    Omg, this looks so comforting and full of awesome!

    Reply
  11. Gaby says

    February 2, 2015 at 9:42 pm

    I think I could eat this every day! YUM!

    Reply
  12. Chrissy says

    February 2, 2015 at 10:29 pm

    This 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 🙂

    Reply
  13. Wesley Fox says

    February 2, 2015 at 10:52 pm

    Kevin, 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

    Reply
  14. kevin says

    February 2, 2015 at 11:14 pm

    Chrissy: 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.

    Reply
  15. Allison P. says

    February 3, 2015 at 12:17 am

    What kind of mushrooms did you use?

    Reply
  16. Allie BakingAMoment says

    February 3, 2015 at 12:36 am

    Kevin 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 😉

    Reply
  17. kevin says

    February 3, 2015 at 1:28 am

    Allison P.: I use cremini mushrooms but button or other mushrooms would also work.

    Reply
  18. Jenny says

    February 3, 2015 at 3:23 am

    Oh my goodness this looks amazing Kevin! Great flavors!

    Reply
  19. Dinka Milašin says

    February 3, 2015 at 11:06 am

    yuum

    http://milasindinka.blogspot.com
    http://milasindinka.blogspot.com
    http://milasindinka.blogspot.com

    Reply
  20. Trang' s corner says

    February 3, 2015 at 11:18 am

    It looks amazzzingggggg! So delicious! Need to try this recipe.
    http://www.trangscorner.com

    Reply
  21. Becca @ Amuse Your Bouche says

    February 3, 2015 at 2:51 pm

    This looks INCREDIBLE! Sooo creamy, love it 🙂

    Reply
  22. Cake Chocolate Cheese says

    February 3, 2015 at 9:02 pm

    Mushrooms and ANYTHING are wonderful together! I'm literally drooling over this recipe. This is gorgeous!

    Reply
  23. Jess Knight says

    February 8, 2015 at 6:11 am

    Came 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 🙂

    Reply
  24. Elise says

    February 11, 2015 at 5:08 pm

    I made this last night and it was delicious. I omitted the cream and just used a little more butter. Thanks!

    Reply
  25. kevin says

    February 11, 2015 at 5:29 pm

    Elise: I'm glad that you enjoyed it!

    Reply
  26. Hazel Vice says

    March 13, 2015 at 9:17 am

    Oh my goodness this looks absolutely delicious! Would love to try and make this some time. Thank you for sharing <3

    Reply
  27. Rachel Page says

    March 27, 2015 at 1:19 pm

    OH, how I love love love mushrooms. Too yummy!

    Reply
  28. Anonymous says

    April 13, 2015 at 9:38 pm

    Great recipe

    Reply
  29. Lauren says

    June 11, 2015 at 10:38 am

    Made 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 🙂

    Reply
  30. kevin says

    June 11, 2015 at 11:11 am

    Lauren: I'm glad you enjoyed it!

    Reply
  31. Unknown says

    December 3, 2015 at 12:01 am

    Just made this tonight I absolutely loved it thank you for sharing

    Reply
  32. Cheryl says

    January 11, 2016 at 1:01 am

    Oh 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.

    Reply
  33. Waltraud Birgmann says

    August 2, 2016 at 9:57 pm

    Please tell me what is Meso Paste? I have never seen it. Were can I buy it? Thank you for your help.

    Reply
  34. Unknown says

    September 3, 2016 at 10:31 pm

    I 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

    Reply
  35. William Johnson says

    October 15, 2016 at 6:23 pm

    This is so delicious! Thanks the recipe.

    Reply
  36. kevin says

    October 17, 2016 at 3:39 pm

    William Johnson: I'm glad you like it!

    Reply
  37. Unknown says

    October 25, 2016 at 2:33 pm

    Anyone added sausage to this? Sounds amazing!

    Reply
  38. kevin says

    October 25, 2016 at 3:46 pm

    Unknown: Sausage would be a great addition!

    Reply
  39. Anonymous says

    October 27, 2016 at 10:31 pm

    How does one deglaze a pan?

    Reply
  40. Anonymous says

    November 9, 2016 at 10:33 pm

    When I prepared this the Parmesan cheese just clumped together. I was able to take it out but ht's the deal.

    Reply
  41. Anonymous says

    April 20, 2017 at 9:23 pm

    Mine turned out so watery! Not at all creamy like the recipe looks. Not sure what I did wrong

    Reply
  42. TNT(she) says

    October 17, 2017 at 6:40 pm

    Kevin, 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!

    Reply
  43. kevin says

    October 19, 2017 at 7:40 pm

    TNT(she): I am sorry about the ad! I will look into it!

    Reply
  44. Casa Watkins Living says

    January 4, 2018 at 8:50 pm

    looks 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/

    Reply
  45. mitsaki888 says

    January 23, 2018 at 8:14 pm

    It's so tasty! We'll done!

    Reply
  46. Jennifer W says

    February 4, 2018 at 3:27 pm

    Kevin, 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?

    Reply
  47. kevin says

    February 5, 2018 at 8:30 pm

    Jennifer W: I use refrigerated so can use 8 ounces of that.

    Reply
  48. Maria says

    February 19, 2018 at 2:01 am

    I’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!

    Reply
  49. kevin says

    February 19, 2018 at 6:40 pm

    Maria: 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!

    Reply
  50. Nan C says

    December 9, 2018 at 7:22 pm

    Made this tonight and it was a hit!!!! Planning to serve it again at a family event over New Years! Thank you!!!!

    Reply
    • kevin says

      December 10, 2018 at 10:51 am

      I’m glad you like it!

      Reply
  51. Kristine Kubicek says

    December 29, 2018 at 9:57 pm

    I 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!

    Reply
  52. Steph says

    January 26, 2019 at 6:52 pm

    Can 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!

    Reply
    • kevin says

      January 28, 2019 at 11:31 am

      That would be nice! Enjoy!

      Reply
      • Steph says

        January 28, 2019 at 6:44 pm

        Made it yesterday with a pound of Italian sausage… sooo good! Thanks!

        Reply
  53. Jillian says

    January 29, 2019 at 8:34 pm

    I subbed out the parm and cream for a package of garlic and herb boursin. Otherwise followed the recipe exactly and it was delicious!

    Reply
    • Karen says

      February 19, 2019 at 6:53 pm

      Can regular flour be used instead of rice flour?

      Reply
      • kevin says

        February 20, 2019 at 10:00 am

        You can use regular flour! Enjoy!

        Reply
  54. Hannah Carlson says

    August 28, 2019 at 8:05 pm

    This is one of my family’s favorite dinners! Does it taste good the second day, by chance? I need to make it for some friends tomorrow and I am not sure if I can make it tonight or not.
    Thanks!

    Reply
    • kevin says

      September 1, 2019 at 9:22 am

      I’m glad you like it! You can make it a day ahead!!

      Reply
  55. Casey says

    January 6, 2020 at 7:53 pm

    Just made this recipe and loved it! I made a few small alterations:
    – I only had 4 cups of chicken broth, so that’s all I used.
    – I just kept eyeballing the parmesan cheese and probably used more than called for – I used a combo of pre-grated parmesan and shredded cheese. The shredded cheese made it a little cheesier.
    – I used probably 1.5 times the tortellini just because i like tortellini in every bite 🙂
    – I also probably used a little more milk than called for. I just kept pouring until the color was close to the picture.

    The result is definitely soupier than creamy, but as someone who likes really think, cheesy recipes, it was really good!

    Reply
  56. Jackie says

    January 31, 2021 at 11:46 am

    This soup was amazing! I added a little bit more Parmesan but other than that followed the recipe! Yum!

    Reply
  57. Jen says

    May 3, 2021 at 8:05 pm

    Yikes. Followed the recipe exactly and my tortellini were bloated and over cooked and the soup was very watery.

    Reply
  58. Dorothy says

    January 30, 2022 at 9:09 pm

    Wow, one of the best soups I’ve made in a while! And relatively easy! I did add a lb of mild Italian sausage and about a cup of chopped reconstituted dried mushrooms. So delish!! As usual that seemed like so much spinach but of course it wasn’t after it cooked down. Yum yum!!

    Reply
  59. Patti says

    March 29, 2022 at 8:35 pm

    Oh my, this soup is fantastic! I found it by googling mushrooms, spinach and gnocch, because I had mushrooms and spinach that had to be used. I caramelized the mushrooms first, bringing them to a deep dark brown and flavorful. I then removed them to cook the onions. I followed the recipe exactly It was all eaten up the first night, no leftovers for lunch. I’ll definitely make this again and again.

    Reply
  60. Yve Betar says

    August 17, 2022 at 1:40 pm

    I wish people would only comment if they have tried the recipe! “This looks so good!” is not a helpful comment.

    Reply
  61. Emily says

    November 27, 2022 at 8:23 pm

    So good! Added a pound of ground Italian sausage and it turned out amazing.

    Reply

Trackbacks

  1. 20 Tortellini Recipes For Family Dinner | Chief Health says:
    October 6, 2018 at 7:53 pm

    […] From: ClosetCooking […]

    Reply
  2. Roasted Butternut Squash Creamy Goat Cheese Pasta + Weekly Menu says:
    December 17, 2018 at 1:35 pm

    […] Tuesday: Creamy Parmesan Mushroom and Spinach Tortellini Soup […]

    Reply
  3. Green Chile Potato Soup - So Creamy! ~ Macheesmo says:
    January 20, 2019 at 9:02 am

    […] Creamy Parmesan Mushroom Soup from Closet Cooking […]

    Reply
  4. 20 Creative Pasta Recipes to Try says:
    March 22, 2019 at 9:18 am

    […] via Closet Cooking […]

    Reply
  5. 30 Tortellini Soups To Blow Your Taste Away - Recipes says:
    September 26, 2019 at 11:16 pm

    […] Full recipe here. […]

    Reply
  6. Recipes I’m Using This Week – Awful Carnival says:
    May 26, 2020 at 10:58 am

    […] have to admit I cheated on this one by using bullion cubes instead of homemade stock. My excuse is that this was the first time I was […]

    Reply
  7. The Organized Life, November Paint Bucket | The Painted Apron says:
    November 1, 2020 at 7:00 am

    […] Creamy Mushroom & Spinach Tortellini Soup from Closet Cooking […]

    Reply
  8. The Organized Life, December Paint Bucket | The Painted Apron says:
    November 29, 2020 at 7:00 am

    […] put my own spin Creamy Mushroom & Spinach Tortellini Soup from Closet Cooking by adding sausage […]

    Reply
  9. What I Have Been Cooking – Awful Carnival says:
    February 15, 2021 at 10:45 am

    […] recipe is even easier, but it wasn’t as good as it could have been. This is where the laziness comes […]

    Reply
  10. Creamy Parmesan Mushroom and Spinach Tortellini Soup | Finding Inspiration says:
    January 5, 2022 at 8:02 am

    […] Creamy Parmesan Mushroom and Spinach Tortellini Soup(Adapted from Closet Cooking) […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.