Description
This Creamy Parmesan Mushroom and Spinach Tortellini Soup is a warm, comforting bowl of goodness loaded with cheese tortellini, sautéed mushrooms, fresh spinach, and a rich Parmesan-infused broth. It’s the perfect 30-minute meal for cozy nights!
Ingredients
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- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms (cremini or button), sliced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1 package (20 oz) cheese tortellini (fresh or frozen)
- 2 cups fresh spinach, chopped
- 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
Instructions
- Sauté the aromatics: Heat olive oil and butter in a large pot over medium heat. Add onions and garlic, cooking until fragrant.
- Cook the mushrooms: Add mushrooms and sauté until tender, about 5 minutes.
- Simmer the broth: Pour in the broth, Italian seasoning, salt, black pepper, and red pepper flakes. Bring to a gentle boil.
- Add the tortellini: Stir in the tortellini and cook according to package instructions (typically 5-7 minutes).
- Make it creamy: Lower the heat, stir in heavy cream and Parmesan cheese. If a thicker consistency is desired, mix cornstarch with water and add to the soup.
- Add the spinach: Stir in fresh spinach and cook for 1-2 minutes until wilted.
- Serve hot, garnished with extra Parmesan and cracked black pepper.
Notes
- Swap heavy cream with half-and-half for a lighter version.
- Add cooked chicken or sausage for extra protein.
- Use frozen tortellini but adjust cooking time accordingly.
Nutrition
- Serving Size: 1 bowl
- Calories: ~420 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg