Spinach and Mushroom Tortellini Soup

by @uncomplicatedchef
4 serving
35 min

As the weather is cooling down the soup season began. Who doesn't like a nice cozy bowl of soup for dinner. With some fresh bread on the side and guaranteed you will be so warm and happy. This tortellini soup with mushroom and spinach it's quite easy to make and so comforting and delicious! The house smells amazing from the garlic and thyme. I always buy tortellini on a BOGO deal, therefore I can stock them in my freezer and make quick and easy dinner in no time. Like this one, one pot meal, literally ready in 30 minutes. A creamy soup loaded with pillowy tortellini and vegetables. The broth will taste delicious and tortellini will soak up all those flavors. Feel free to add chicken to this recipe as per your taste. Leave a comment if you make it! Enjoy!

Spinach and Mushroom Tortellini Soup
Recipe details
  • 4  serving
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 1 onion diced
  • 2-3 garlic cloves minced
  • 2 cups of slices Bella mushrooms
  • 1 tsp of sea salt
  • 1/4 tsp of black pepper
  • Fresh thyme
  • 1 tbsp of flour
  • 2 cups of broth
  • 2 cups of water
  • Parmesan rind (optional)
  • Tortellini @giovannirana 20 oz
  • 1/4 cup heavy cream
  • 2 cups of baby spinach
  • 1/4 cup olive oil

Sauté onion with olive oil until translucent.
Add minced garlic and keep sautéing.
Add mushrooms into the pan and keep sautéing for a few minutes.
Season with salt, black pepper, and add fresh thyme.
Add the flour and keep mixing until vegetables are coated.
Add broth and water into the pan and let it simmer for 10 minutes. Add the parmesan rind (optional)
Add tortellini and let it simmer until tortellini are cooked.
Add heavy cream.
Add spinach in the end. Combine well and serve warm.
Serve with parmesan and red pepper flakes.
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  • Rose Gabor Rose Gabor on Dec 09, 2020

    What kind of broth do you use

  • Shannon Shannon on Dec 10, 2020

    I prepared this soup tonight for dinner. Definitely a winner! Used chicken herb stuffed fresh tortellini and 4 cups of broth no water. Added some chicken base to up the flavor. Very delicious with a hint of cream instead of a full on cream soup. Might try using mushroom ravioli next.