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
A creamy Italian-inspired soup with tender cheese tortellini and earthy mushrooms. Family favorite.
Nutrition per serving
365 Calories
14g Protein
38g Carbs
18g Fat
4g Fiber
Ingredients
Instructions
- . Sauté mushrooms until golden.
- . Add broth and bring to boil.
- . Cook tortellini in broth.
- . Add cream and spinach. Serve.
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.