Description

This Creamy Parmesan Mushroom and Spinach Tortellini Soup is a rich and comforting meal perfect for cozy evenings. Featuring sautéed baby bella mushrooms, fresh spinach, and tender cheese tortellini, all simmered in a luscious Parmesan-infused cream broth, it blends hearty flavors with creamy textures for a satisfying vegetarian soup.

Ingredients

Soup Base

2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
8 ounces baby bella mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon black pepper
4 cups vegetable broth

Main Ingredients

1 (9-ounce) package refrigerated cheese tortellini
3 cups baby spinach
1 cup heavy cream
1 cup grated Parmesan cheese
Salt to taste

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Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, taking care not to burn it.
Cook Mushrooms: Add sliced baby bella mushrooms to the pot and cook for 6–8 minutes until they release their moisture and turn golden brown.
Season: Sprinkle in dried thyme, dried basil, crushed red pepper flakes (if using), and black pepper. Stir well to combine the flavors with the mushrooms.
Add Broth and Boil: Pour in the vegetable broth and bring the mixture to a boil over high heat.
Cook Tortellini: Add the refrigerated cheese tortellini to the boiling broth and cook according to package instructions, usually 3–5 minutes until tender.
Finish Soup: Reduce heat to low and stir in the baby spinach, heavy cream, and grated Parmesan cheese. Let the soup simmer gently for 3–4 minutes until the cheese melts and the soup becomes creamy.
Season and Serve: Taste the soup and add salt as needed. Serve warm for a comforting and hearty meal.

Notes

For extra protein, add cooked chicken pieces to the soup during the final simmer step.
To make the soup lighter, substitute half-and-half for the heavy cream.
Fresh herbs can be used instead of dried herbs if available to enhance flavor.