Description
A rich and comforting Creamy Parmesan Mushroom and Spinach Tortellini Soup featuring tender mushrooms sautéed with garlic and onions, complemented by cheesy tortellini and fresh spinach in a creamy Parmesan broth. Perfect for a quick and satisfying weeknight meal.
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
Dairy & Seasonings
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 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, sautéing for 2-3 minutes until softened and fragrant. Add the sliced mushrooms and continue cooking for another 5-7 minutes until they release their moisture and become tender.
- Add the Broth and Simmer: Pour in the low-sodium chicken broth. Bring the mixture to a gentle simmer and let it cook for 5 minutes to meld flavors.
- Cook the Tortellini: Add the cheese tortellini to the pot. Cook according to package instructions, which is generally 3-5 minutes for fresh tortellini 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 an additional 2-3 minutes until the spinach wilts and the soup is heated evenly.
- Finish the Soup: Stir in the grated Parmesan cheese and Italian seasoning. Season with salt and freshly ground black pepper to taste, adjusting for your preferred flavor balance.
- Serve: Ladle the creamy soup into bowls and, if desired, garnish with freshly chopped parsley. Serve immediately and enjoy a warm, hearty meal.
Notes
- Use vegetable broth to make this soup vegetarian-friendly.
- For a lighter version, substitute heavy cream with half-and-half or milk, though it will be less creamy.
- Fresh tortellini cooks faster than frozen, so adjust cooking times accordingly.
- Adding fresh herbs like basil or thyme can enhance the flavor.
- This soup pairs well with crusty bread or a simple side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
