Description
This creamy Parmesan mushroom and spinach tortellini soup is a comforting and flavorful dish perfect for any season. Featuring sautéed mushrooms, fresh spinach, tender cheese tortellini, and a rich cream base with savory Parmesan and Italian seasoning, it’s an easy one-pot meal ready in just 30 minutes.
Ingredients
Scale
Sautéed Vegetables
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced (white or cremini)
Broth & Pasta
- 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
- 1 (9 oz) package cheese tortellini (fresh or frozen)
Greens & Dairy
- 2 cups fresh spinach, roughly chopped
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
Seasonings & 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 onion and garlic and sauté for 2-3 minutes until softened. Add the mushrooms and cook for another 5-7 minutes until they release their moisture and become tender.
- Add the Broth and Simmer: Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 5 minutes to develop flavors.
- Cook the Tortellini: Add the tortellini to the pot and cook according to package instructions, usually 3-5 minutes for fresh tortellini or 6-8 minutes for frozen, ensuring they are tender and cooked through.
- Add the Spinach and Cream: Once the tortellini is cooked, stir in the chopped spinach and heavy cream. Allow the soup to simmer for an additional 2-3 minutes until the spinach wilts and the soup is heated through.
- Finish the Soup: Stir in the grated Parmesan cheese and Italian seasoning. Season with salt and black pepper to taste for a balanced, savory flavor.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley if desired. Serve immediately to enjoy the creamy texture and fresh flavors.
Notes
- You can substitute vegetable broth to make this soup vegetarian.
- Use fresh tortellini for a quicker cooking time, or frozen if preferred.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though it will be less creamy.
- Make sure to season to taste at the end since broth and Parmesan add saltiness.
- This soup keeps well in the fridge for up to 3 days; reheat gently to avoid curdling the cream.
