Spinach and Mushroom Tortellini Soup
When the air begins to cool, soup season officially begins. There’s something soul-satisfying about a bubbling soup filling the kitchen with warmth. This Spinach and Mushroom Tortellini Soup comes together on the stove in about 30 minutes, from pan to bowl.
Some people might pull out their boots at the first slight cold front, I like to get out my stock pot. There is nothing as comforting and satisfying as a pot of soup bubbling away. This Spinach and Mushroom Tortellini Soup is sure to become a favorite. This creamy soup comes together from pot to bowl in 30 minutes making it a fantastic weeknight meal.
Soups On!
Soup is one of those magical creations that seems to instantly draw people to the kitchen. This soup comes together quickly thanks to refrigerated tortellini, the fresh pasta cooks in minutes and brings rich flavor with a single ingredient.
I love stocking my freezer with Giovanni Rana tortellini to make meals like this a breeze. The fresh pasta cooks in minutes and brings rich flavor and texture with a single ingredient.The fresh tortellini comes in a variety of flavors, making it easy to customize. Keep it vegetarian with a cheese-filled option, or pick one with meat.
In addition to customizing what flavor tortellini you like, have fun with the broth too. Keep is veggie forward with a vegetable broth, or use chicken broth. You can also add chicken to this dish to make it even more hearty.
Ingredients for Spinach and Mushroom Tortellini Soup
- Olive Oil & Unsalted Butter – A combination of the two adds richness to the base.
- Onion & Garlic
- Cremini Mushrooms (Baby Bella) – Earthy and meaty, these are the backbone of the soup.
- Salt, Pepper & Fresh Thyme
- All-Purpose Flour – Helps thicken the broth into that light, creamy texture.
- Broth or Vegetable Stock – Use vegetable stock to keep things plant-forward, or chicken broth for something richer.
- Water & Parmesan Rind (optional)
- Tortellini
- Heavy Cream
- Spinach
- Parmesan & Red Pepper Flakes, for serving
A Note on Mushroom Varieties
This soup is a great way to experiment with different types of mushrooms — try adding shiitake, chanterelle, or oyster mushrooms alongside or in place of the cremini for extra depth of flavor.
How to Make Spinach and Mushroom Tortellini Soup
I promised this souper supper would be ready in 30 minutes or less, so let’s get out the soup pot and break it down.
- Heat the olive oil and butter in a large pot over medium heat.
- Add the onion and sauté 3–4 minutes until translucent.
- Add the garlic and sauté until fragrant.
- Add the mushrooms and cook until slightly browned. Season with salt, pepper, and thyme.
- Add the flour, stirring until the mixture is fully coated; let it cook a couple of minutes.
- Slowly add the broth and water, stirring continuously; bring to a gentle boil, then reduce to a simmer.
- Add the parmesan rind, if using, and let simmer 10 minutes until slightly thickened.
- Add the tortellini and cook until tender, 2–3 minutes.
- Stir in the heavy cream.
- Add the spinach and stir to wilt.
- Serve with a sprinkle of parmesan and red pepper flakes, or toss on some croutons for crunch.
Tips for Success
- Have all of your veggies prepped and ready before you start — this is your mise en place.
- Hold off salting until after the mushrooms have browned a bit; salt draws out moisture and can prevent caramelization.
- If you like a deeper sear on your mushrooms, bump the heat up to medium-high for the last minute or two.
- Make sure everything is fully coated in flour before adding liquid, to avoid a raw-flour taste.
Variations
To make this soup vegan, skip the butter and heavy cream, use a dairy-free cream alternative, and opt for a plant-based tortellini. For extra heartiness, stir in a drained can of cannellini beans along with the spinach.
How to Store Spinach and Mushroom Tortellini Soup
Leftovers keep well in the fridge for up to 3 days in an airtight container. Reheat the soup gently over low heat, adding a splash of broth if the soup has thickened.
Are you looking for more quick dinner ideas? Check out my recipe for Italian Sausage Pot Pie. Now let’s make dinner!
Mushroom and Spinach Tortellini
Equipment
- stock pot
Ingredients
- 1/4 cup olive oil
- 2-3 garlic cloves, minced
- 1 onion, diced
- 2 cups baby bella mushrooms, sliced
- 1 tsp kosher salt
- 1/4 tsp black pepper
- fresh thyme
- 1 tbsp flour
- 2 cups broth vegetable or chicken
- 2 cups water
- Parmesan rind, optional
- 20 oz Giovanni Rana tortellini
- 1/4 cup heavy cream
- 2 cups baby spinach
- freshly grated parmesan and red pepper flakes for serving
Instructions
- Heat a large pot over medium heat with olive oil.
- Add the onions and sauté for 3-4 minutes until translucent.
- Add the garlic and continue to sauté until the garlic is fragrant and tender, another couple of minutes.
- Add the mushrooms and continue to cook until the mushrooms are slightly browned.
- Season with salt, pepper, and fresh thyme.
- Add the flour, stirring to fully coat the vegetables. Allow the flour to cook for a couple of minutes.
- Slowly add in the broth and the water, continuously stirring. Add the parmesan rind if using.
- Let the soup simmer for 10 minutes until slightly thickened.
- Add the tortellini and allow to cook until tender. It usually cooks within 2-3 minutes.
- Add the heavy cream and stir to combine.
- Add the spinach, stirring to wilt and incorporate.
- Allow to heat through.
- Serve with freshly grated parmesan and crushed red pepper flakes.
- Buen apetito!
How many servings in the Spinach and Mushroom Tortellini Soup recipe?
4 servings.