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Creamy Parmesan Mushroom and Spinach Tortellini Soup

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Creamy Parmesan Mushroom and Spinach Tortellini Soup

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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

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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
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Reader Interactions

Comments

  3. 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

  9. 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

  12. 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. 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. 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

  23. 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

  29. 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

  32. 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

  34. 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

  39. 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

  45. 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

  46. 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

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