Mushroom tortellini soup is everything you want in a weeknight dinner - quick to make, absolutely delicious, and satisfying enough to be a complete meal. Plump cheese-filled tortellini swim in a creamy mushroom broth with wilted spinach.
This is the kind of soup that kids and adults alike will devour. It comes together in 30 minutes using store-bought tortellini, making it perfect for busy evenings when you need comfort food fast.
Tortellini Options
- Cheese: Classic choice
- Spinach and ricotta: More vegetables
- Meat-filled: Heartier option
- Fresh or frozen: Both work well
Make It Richer
- Add Parmesan to broth
- Drizzle truffle oil
- Stir in mascarpone
- Top with crispy pancetta
Serving Suggestions
- Fresh Parmesan
- Crusty Italian bread
- Fresh basil
- Family weeknight dinner
Mushroom Tortellini Soup
Creamy soup with cheese tortellini and mushrooms.
Nutrition per serving
365Calories
14gProtein
38gCarbs
18gFat
4gFiber
5gSugar
Ingredients
Instructions
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Sauté mushrooms. Melt butter in a large pot over medium-high heat. Add mushrooms and cook 8 minutes until golden. Add onion and cook 4 minutes. Add garlic and cook 1 minute.
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Add broth. Pour in broth and bring to a boil.
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Cook tortellini. Add tortellini and cook according to package directions (usually 3-5 minutes for fresh, 7-9 for frozen).
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Finish. Reduce heat. Stir in cream and spinach. Cook 2 minutes until spinach wilts. Season with salt and pepper. Serve with Parmesan.
Recipe Notes
- Vegetarian: Use vegetable broth.
- Add protein: Include cooked chicken or Italian sausage.
- Store separately: Keep tortellini in broth separately to prevent sogginess.
- Storage: Refrigerate 3 days. Tortellini will absorb liquid.
