If you crave a cozy, comforting bowl of something truly special, you are going to love this Creamy Parmesan Mushroom and Spinach Tortellini Soup Recipe. It’s the perfect marriage of tender cheese-filled tortellini swimming in a luscious, velvety broth enriched with earthy mushrooms, fresh spinach, and the irresistible sharpness of Parmesan cheese. Every spoonful delivers warmth, flavor, and a touch of elegance that transforms a simple soup into a heartwarming meal, ideal for chilly evenings or anytime you need a taste of home-cooked goodness.
Ingredients You’ll Need
This recipe keeps things delightfully straightforward with ingredients that are easy to find but each plays a vital role in building layers of flavor, texture, and color. From the aromatic garlic and sautéed mushrooms to the fresh brightness of spinach and creamy Parmesan, every component contributes something unique to this soup.
- 1 tablespoon olive oil: Provides a silky base to sauté your vegetables and infuses the first layer of flavor.
- 1 small onion, finely chopped: Adds gentle sweetness and depth once softened.
- 3 garlic cloves, minced: Brings a fragrant punch that complements the mushrooms beautifully.
- 8 oz mushrooms, sliced (white or cremini): Offers an earthy, meaty texture that enriches the soup.
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian): Forms the flavorful, comforting liquid foundation.
- 1 (9 oz) package cheese tortellini (fresh or frozen): Delivers chewy, cheesy bites that make this soup truly satisfying.
- 2 cups fresh spinach, roughly chopped: Adds vibrant color and fresh nutrients, wilting perfectly into the warm soup.
- 1 1/2 cups heavy cream: Creates an indulgently creamy texture that rounds out the flavors.
- 1 cup grated Parmesan cheese: The star cheese that brings sharpness and umami depth.
- 1 teaspoon Italian seasoning: A fragrant blend that ties all the ingredients together.
- Salt and black pepper, to taste: Essential seasonings to enhance every flavor.
- 1 tablespoon fresh parsley, chopped (optional, for garnish): Adds a fresh, herbal finishing touch.
How to Make Creamy Parmesan Mushroom and Spinach Tortellini Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating olive oil in a large pot over medium heat. Toss in the finely chopped onion and minced garlic, gently sautéing them until the onion softens and the garlic becomes fragrant—about 2 to 3 minutes. Next, add the sliced mushrooms and cook them for 5 to 7 minutes. This step allows the mushrooms to release their natural juices and develop a tender, deep flavor base for the soup.
Step 2: Add the Broth and Simmer
Pour in the chicken broth and bring everything to a gentle simmer. This liquid element is crucial—it marries the savory mushroom and aromatic onion flavors while creating a rich, warming foundation. Let it simmer for 5 minutes to allow the ingredients to meld beautifully.
Step 3: Cook the Tortellini
Now for the indulgent cheese tortellini: add it directly into the simmering broth. Fresh tortellini typically needs about 3 to 5 minutes, while frozen might take slightly longer, around 6 to 8 minutes. You’ll want to cook until the tortellini are tender yet still hold their shape, providing wonderfully chewy little pockets of cheesy goodness in every bite.
Step 4: Add the Spinach and Cream
Once the tortellini is just right, stir in the fresh spinach and pour in the heavy cream. The spinach will wilt quickly in the warmth, adding lovely green color and a mild, earthy note, while the cream enriches the broth into a velvety, luxurious texture. Let the soup simmer gently for another 2 to 3 minutes to meld these flavors perfectly.
Step 5: Finish the Soup
Finally, stir in the grated Parmesan cheese and sprinkle in the Italian seasoning. Season with salt and black pepper to taste. The Parmesan melts into the soup, infusing it with umami and a satisfying saltiness, while the seasoning enhances the herbal notes and balances the creaminess. Give it a good stir, and your soup is ready to enjoy!
Step 6: Serve
Ladle the rich, comforting soup into bowls and, if you like, garnish with a sprinkle of fresh parsley. This last touch adds a gentle brightness and a splash of color that makes every serving look as inviting as it tastes.
How to Serve Creamy Parmesan Mushroom and Spinach Tortellini Soup Recipe
Garnishes
Fresh parsley is a wonderful garnish for this soup, bringing a pop of herbal freshness and color. For a little extra indulgence, you can also sprinkle a bit of extra Parmesan or add a drizzle of good-quality olive oil on top. Cracked black pepper adds a subtle kick if you enjoy a bit of heat.
Side Dishes
This soup shines on its own but pairs beautifully with a crusty baguette or garlic bread to soak up every creamy drop. A light side salad with a tangy vinaigrette can offer a crisp contrast to the soup’s rich textures and flavors.
Creative Ways to Present
Serve the soup in shallow, wide bowls to show off the colorful spinach and plump tortellini. For a cozy dinner party, consider mini bread bowls for an extra fun presentation. A dusting of smoked paprika or a few red pepper flakes can add a surprising yet delicious twist.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it rests, making leftovers a cozy treat. Just give it a good stir before reheating.
Freezing
Freezing this soup is possible but with a small caveat: cream-based soups can sometimes separate when frozen and thawed. To avoid this, freeze the soup without the cream and spinach, then add those fresh when you reheat.
Reheating
Gently reheat the soup on the stove over low to medium heat, stirring occasionally. If you froze the soup without cream and spinach, add those ingredients fresh while warming until the spinach wilts and the soup is heated through. This keeps the texture and flavor vibrant.
FAQs
Can I use a different type of pasta instead of tortellini?
Absolutely! While cheese tortellini is the classic choice here, you can substitute with ravioli or even small pasta shapes like mini shells. Just adjust the cooking time accordingly to ensure the pasta cooks through without overcooking.
Is there a vegetarian version of this soup?
Yes, simply swap the chicken broth for a vegetable broth. The blend of mushrooms, spinach, and Parmesan still delivers rich, savory flavors that make this recipe just as comforting without any meat.
Can I make this soup dairy-free or vegan?
For a dairy-free version, use coconut milk or cashew cream instead of heavy cream and choose a dairy-free Parmesan alternative or nutritional yeast for the cheese flavor. Keep in mind this will change the flavor profile but still yield a creamy, delicious soup.
How do I prevent the soup from becoming too thick?
If the soup thickens too much while simmering, simply add a splash of extra broth or water to loosen it up. Stir well to keep that perfect creamy consistency without becoming heavy or gloopy.
Can I prepare parts of this recipe in advance?
Definitely! You can sauté the mushrooms, onion, and garlic ahead of time and store them in the fridge. When ready to cook, just add broth and follow the remaining steps. This can save prep time on busy days.
Final Thoughts
This Creamy Parmesan Mushroom and Spinach Tortellini Soup Recipe is one of those dishes that feels like a warm hug in a bowl, perfect for sharing or savoring solo. The ease of preparation combined with deep, comforting flavors makes it a new favorite you’ll want to return to again and again. Go ahead and give it a try—you won’t regret diving into this deliciously creamy, mushroomy, cheesy bliss!
Print
Creamy Parmesan Mushroom and Spinach Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
A rich and comforting Creamy Parmesan Mushroom and Spinach Tortellini Soup that combines tender mushrooms, fresh spinach, and cheesy tortellini in a flavorful creamy broth, perfect for a quick and satisfying meal in just 30 minutes.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced (white or cremini)
- 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
Main Ingredients
- 1 (9 oz) package cheese tortellini (fresh or frozen)
- 2 cups fresh spinach, roughly chopped
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
Seasonings and Garnish
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic and sauté for 2-3 minutes until the onion softens and becomes translucent. Add the sliced mushrooms and cook for an additional 5-7 minutes until they release their moisture and become tender.
- Add the Broth and Simmer: Pour in the low-sodium chicken or vegetable broth. Bring the mixture to a simmer and let it cook gently for 5 minutes to meld the flavors together.
- Cook the Tortellini: Add the cheese tortellini to the pot. Cook according to package instructions, typically 3-5 minutes if fresh or 6-8 minutes if frozen, until the tortellini are tender and cooked through.
- Add the Spinach and Cream: Stir in the roughly chopped fresh spinach and heavy cream. Allow the soup to simmer for another 2-3 minutes until the spinach wilts completely and the soup is heated through, developing a creamy consistency.
- Finish the Soup: Stir in the grated Parmesan cheese and Italian seasoning. Season to taste with salt and freshly ground black pepper, mixing well to combine all flavors perfectly.
- Serve: Ladle the hot soup into serving bowls and garnish with freshly chopped parsley if desired. Serve immediately to enjoy the soup at its creamiest and most flavorful.
Notes
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Fresh tortellini cooks faster than frozen; watch carefully to avoid overcooking.
- Heavy cream can be substituted with half-and-half for a lighter option, but the soup will be less rich.
- Parmesan cheese adds saltiness; adjust salt accordingly.
- For a dairy-free version, omit cream and Parmesan or use dairy-free alternatives.
