Go Back
–+ servings
DSC 4648

Mushroom and Spinach Tortellini

This 30 minute meals is filled with pillowy tortellini, earthy mushrooms, and wilted spinach in a light and creamy broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Servings 4

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!

Notes

I used Giovanni Rana tortellini for this recipe. 
You can customize this soup to make it vegetarian by using vegetable broth and cheese tortellini. 
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!