When the air begins to cool, soup season officially begins. There’s something soul satisfying about a pot of soup. The way it perfumes the air, the comfort of that warm bowl, and that first spoonful with the burst of flavors. This Spinach and Mushroom Tortellini Soup is the perfect addition to your soup repertoire.
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 recipe is sure to become a favorite. This creamy soup comes together from pot to bowl in 30 minutes making it a fantastic weeknight meal.
Soup is one of those magical creations that seems to instantly draw people to the kitchen. The combination of vegetables and herbs simmering in rich broth creates a heady aroma that makes the home smell incredible. Served with a side of crusty bread for dipping, it’s the perfect one pot meal.
This Spinach and Mushroom Tortellini Soup comes together quickly in part to using refrigerated tortellini. 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 this soup to you and your family’s preferences. You can keep it vegetarian by choosing 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.
Simmering Your 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.
- The most time intense part of this quick cooking meal is the chopping and slicing of your vegetables. Have all of your prep work done to make this even faster. This is called your mis en plas, or everything in place.
- Hold off salting your vegetables until after you add your mushrooms and allow them to brown a little. Salt draws out the liquid from vegetables and doesn’t allow them to get that caramelization as easily.
- Make sure all of your vegetables are fully coated in the flour and allow the flour too cook for several minutes before adding your liquid. This will both help cook out that flour taste and also help everything incorporate more smoothly.
- Slowly add in your liquid and continually stir. You want to create that smooth luxurious texture and not have lumps.
- Soup is all about building layers of flavor. I love to add the rind of my parmesan to the broth. When you get to the end, just put them in a freezer bag and freeze. They add a meaty, nutty depth to everything from soups to your marinara sauces.
- The tortellini is a fresh pasta and cooks up in minutes. Add it just before serving. This also holds true with the spinach. The residual heat will instantly wilt the greens.
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
- stock pot
- 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
- 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!