Get ready to fall in love with a bowl of pure comfort: Creamy Parmesan Mushroom and Spinach Tortellini Soup. This Italian-inspired soup is a cozy embrace on a chilly evening, brimming with pillowy cheese tortellini, earthy mushrooms, tender spinach, and a luxuriously creamy broth kissed with Parmesan. It’s everything you crave when you want a meal that feels like a hug, yet it’s so simple to make, you’ll want to put it in regular dinner rotation. Whether you’re looking for a hearty vegetarian main or a soul-warming starter, this soup delivers both flavor and satisfaction in every spoonful.
Ingredients You’ll Need
The magic of Creamy Parmesan Mushroom and Spinach Tortellini Soup lies in its straightforward ingredients, each one playing a vital role in shaping the soup’s luscious texture and crave-worthy taste. Here’s what you’ll need, along with a few tips to make each ingredient shine.
- Olive oil: Adds a rich base flavor and helps sauté the aromatics beautifully.
- Unsalted butter: Enhances the soup’s creamy mouthfeel and adds depth to the sautéed veggies.
- Onion (chopped): Brings a sweet, mellow backbone to the broth.
- Garlic (minced): Gives a fragrant, savory punch—don’t skimp!
- Cremini or white mushrooms (sliced): Offer earthy flavor and a satisfying, meaty bite.
- Dried thyme: Infuses the soup with subtle herbal warmth.
- Salt: Essential for drawing out all the flavors.
- Black pepper: Adds a gentle heat and rounds out the seasoning.
- All-purpose flour: Thickens the broth to that perfect, silky consistency.
- Low-sodium vegetable or chicken broth: The foundation of the soup’s savory flavor—choose your favorite!
- Half-and-half or heavy cream: Makes the broth rich and irresistibly creamy; use cream for extra indulgence.
- Refrigerated cheese tortellini: Brings cheesy, tender pasta goodness to every bite.
- Fresh spinach (chopped): Adds vibrant color and a pop of nutrition without overpowering the soup.
- Grated Parmesan cheese: Melts into the soup for a salty, nutty finish.
- Optional: Red pepper flakes: Sprinkle in for a gentle kick of heat if you love a little spice.
How to Make Creamy Parmesan Mushroom and Spinach Tortellini Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil and butter together in a large pot or Dutch oven over medium heat. Once the butter is melted and bubbly, toss in the chopped onion. Sauté for 3 to 4 minutes, stirring occasionally, until the onion is soft and translucent. This stage builds the flavor foundation, so let those onions get nice and sweet!
Step 2: Add Mushrooms, Garlic, and Seasonings
Next, stir in the minced garlic, sliced mushrooms, dried thyme, salt, and black pepper. Let everything cook together for about 5 to 6 minutes, until the mushrooms turn golden, their moisture has evaporated, and the aroma fills your kitchen. The combination of mushrooms and thyme is what takes this Creamy Parmesan Mushroom and Spinach Tortellini Soup from good to unforgettable.
Step 3: Thicken the Soup
Sprinkle the flour evenly over the mushroom mixture and stir well to coat. Cook for about a minute—this helps get rid of any raw flour taste and prepares the base for a perfectly thickened soup. Take your time with this step; a little patience pays off in silky results.
Step 4: Add Broth and Simmer
Slowly pour in the broth, whisking constantly to prevent any lumps. Bring the mixture to a gentle simmer, then let it cook for 5 to 7 minutes. The soup will start to thicken up a bit, setting the stage for a creamy, dreamy texture.
Step 5: Finish with Tortellini, Spinach, and Parmesan
Stir in the half-and-half (or heavy cream) and the cheese tortellini. Let everything simmer for another 4 to 5 minutes, or until the tortellini are perfectly tender and cooked through. Finally, add the chopped fresh spinach and grated Parmesan cheese. Stir gently until the spinach wilts and the cheese melts into the broth. Taste and adjust the seasoning, and if you like a touch of heat, sprinkle in some red pepper flakes.
How to Serve Creamy Parmesan Mushroom and Spinach Tortellini Soup
Garnishes
A steaming bowl of Creamy Parmesan Mushroom and Spinach Tortellini Soup deserves a finishing touch. I love to shower each serving with extra grated Parmesan and a sprinkle of freshly cracked black pepper. If you’re a fan of a little spice, a pinch of red pepper flakes adds a lovely kick. For a pop of color and freshness, a few torn basil leaves or a drizzle of good olive oil can make the bowl look irresistible.
Side Dishes
This soup is hearty enough to stand alone, but it also pairs beautifully with a hunk of crusty bread—think a rustic sourdough or a warm baguette, perfect for dunking. A simple green salad dressed with lemon and olive oil makes a light, refreshing contrast to the richness of the soup. If you’re feeling indulgent, garlic bread or a herby focaccia would be a dream alongside.
Creative Ways to Present
For a cozy dinner party, ladle the soup into wide, shallow bowls and top each with a Parmesan crisp or a swirl of basil pesto. For a casual family meal, serve it straight from the pot, letting everyone help themselves and add their favorite toppings. You can even serve Creamy Parmesan Mushroom and Spinach Tortellini Soup in mugs for a comforting lunch on the go!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), allow the soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to three days. The flavors meld beautifully as it sits, making it even more delicious the next day.
Freezing
While Creamy Parmesan Mushroom and Spinach Tortellini Soup is best enjoyed fresh, you can freeze it if needed. Keep in mind that the cream and tortellini may change texture slightly after thawing. For best results, freeze the soup without the tortellini and spinach, then add those fresh when reheating.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring often to prevent sticking. If the soup thickens too much in the fridge, add a splash of broth or cream to loosen it up. Microwave reheating works in a pinch—just use a lower power setting and stir halfway through for even warmth.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! If using frozen tortellini, simply add a few extra minutes to the simmering time to ensure they cook through. There’s no need to thaw them first—just drop them right in.
What’s the best way to make this soup lighter?
For a lighter version of Creamy Parmesan Mushroom and Spinach Tortellini Soup, swap the heavy cream or half-and-half for whole milk, or use a combination of milk and low-fat cream. You’ll still get a creamy texture, just with fewer calories.
Can I make this soup vegan?
Yes, you can adapt this soup for a vegan diet. Use vegan butter, plant-based cream, vegan Parmesan, and substitute your favorite vegan tortellini. Vegetable broth works perfectly as the base—just be sure to adjust seasonings to taste.
What other vegetables can I add?
This soup is very versatile! Try adding diced carrots, celery, or even kale for extra flavor and nutrition. Just add heartier veggies with the mushrooms so they have time to soften.
Can I make Creamy Parmesan Mushroom and Spinach Tortellini Soup ahead of time?
You can make the soup base ahead and store it in the fridge. When ready to serve, bring the soup back to a simmer, then add the tortellini and spinach right before serving so they stay perfectly cooked and fresh.
Final Thoughts
If you’re searching for a dinner that’s both comforting and impressive, give Creamy Parmesan Mushroom and Spinach Tortellini Soup a spot on your table. It’s a bowlful of joy that’s sure to gather everyone around for seconds. Try it soon and let this creamy, cheesy, veggie-packed soup win a place in your heart (and your recipe box)!
Print
Creamy Parmesan Mushroom and Spinach Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Non-Vegetarian
Description
This Creamy Parmesan Mushroom and Spinach Tortellini Soup is a comforting, hearty dish perfect for cozy dinners. Combining sautéed mushrooms, fresh spinach, and cheese tortellini in a rich Parmesan and cream broth, it’s an easy stovetop recipe that delivers bold Italian-inspired flavors with a creamy texture and satisfying depth.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 3 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Thickening & Liquid
- ¼ cup all-purpose flour
- 4 cups low-sodium vegetable or chicken broth
- 1 cup half-and-half or heavy cream
Main Components
- 9 oz refrigerated cheese tortellini
- 3 cups fresh spinach, chopped
- ½ cup grated Parmesan cheese
Optional
- Red pepper flakes for heat (optional)
Instructions
- Sauté Aromatics and Mushrooms: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic, sliced mushrooms, dried thyme, salt, and black pepper. Continue cooking for 5–6 minutes until the mushrooms are golden brown and their moisture has evaporated.
- Add Flour and Broth: Sprinkle the all-purpose flour over the mushroom mixture and stir thoroughly to evenly coat everything. Cook this mixture for 1 minute to eliminate the raw flour taste. Slowly pour in the vegetable or chicken broth while whisking continuously to prevent lumps from forming. Bring the liquid to a gentle simmer and let it cook for 5–7 minutes until the soup slightly thickens.
- Incorporate Dairy and Tortellini: Stir in the half-and-half (or heavy cream) followed by the refrigerated cheese tortellini. Allow the soup to simmer for 4–5 minutes, or until the tortellini are tender and fully cooked through.
- Finish with Spinach and Cheese: Add the chopped fresh spinach and grated Parmesan cheese to the pot. Stir continuously until the spinach wilts and the cheese fully melts into the soup. Taste and adjust seasoning as needed. If desired, sprinkle in red pepper flakes for a spicy kick.
- Serve: Ladle the hot soup into bowls and serve immediately. Optionally, garnish with extra Parmesan cheese and accompany with crusty bread for a complete meal.
Notes
- You can substitute with frozen tortellini; just add a few additional minutes to the cooking time until they are fully heated through.
- For a lighter soup, replace half-and-half or cream with whole milk.
- This recipe works well as a satisfying vegetarian main dish or as a hearty side soup.
- Feel free to adjust the amount of spinach or Parmesan to suit your taste preferences.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 360
- Sugar: 4g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg
