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
Scale
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.
