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
Scale
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
