Deliciously Cozy Mushroom Tortellini Soup
A comforting and hearty soup featuring soft tortellini, mushrooms, and spinach, perfect for chilly nights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces Mushrooms (can substitute with shiitake or portobello)
- 4 cups Vegetable Broth (can use chicken broth for a richer taste)
- 1 cup Heavy Cream (can swap in half-and-half or plant-based cream)
- 12 ounces Tortellini (fresh or frozen varieties work great)
- 1 medium Onion (can substitute with shallots)
- 2 cloves Garlic (use fresh minced garlic for best results)
- 2 cups Spinach (kale or Swiss chard are excellent substitutes)
- 1/2 cup Parmesan Cheese (can use nutritional yeast for vegan option)
- 2 tablespoons Olive Oil (can substitute with any neutral cooking oil)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic; sauté until the onion is translucent.
- Toss in the mushrooms and cook until tender and browned.
- Pour in the vegetable broth and bring to a simmer.
- Stir in the heavy cream and allow it to heat through.
- Add tortellini, cooking until tender (about 3-5 minutes).
- Stir in the spinach until wilted.
- Mix in the Parmesan cheese and season with salt and pepper to taste.
Notes
Best served hot with a sprinkle of extra parmesan. Pair with crusty bread or a fresh green salad.