This Mushroom Tortellini Soup is made in one pot and ready in just 30 minutes. Packed with fresh mushrooms, cheese tortellini, and baby spinach, this soup is creamy, comforting, and will warm you right up!

You’ll also love this creamy tortellini tomato soup!

A white soup bowl of tortellini soup with mushrooms.

This creamy mushroom tortellini soup is made in one pot and ready in just 30 minutes. It’s hearty and comforting, and it’s made with fresh mushrooms, baby spinach, and cheese tortellini.

If you’re a mushroom lover like I am, then this soup was made for you. And, really, this tortellini soup couldn’t be any easier to whip up. But, you knew that was coming, right?

Everything gets thrown into one pot, which makes clean-up easy breezy. There’s no cream in this soup, only a splash of milk to get that creamy texture just right. 

Why You’ll Love This Recipe:

  • One Pot: The soup is made in just one post, which means you can spend more time at the dinner table and less time cleaning dishes!
  • Fast and Easy: This creamy soup recipe takes just 30 minutes to prepare from start to finish.
  • Customizable: I used baby spinach and cheese tortellini, but you may use your favorite leafy greens and any kind of tortellini.
  • Comfort Food: The creamy broth, cheesy tortellini, and hearty mushrooms make this a soup that the whole family will love!
An overhead view of a bowl of mushroom and tortellini soup.

Ingredients:

  • Unsalted Butter: I prefer sautéing the vegetables in butter for added richness.
  • Mushrooms: I used baby bella mushrooms, but you may use any kind you like.
  • Onion: You’ll need half of a large yellow onion or 1 small one.
  • Garlic: You can replace the 2 teaspoons of fresh minced garlic with 1/2 teaspoon garlic powder.
  • Spices: I used a blend of dried thyme, salt, and pepper.
  • Broth: This recipe calls for a blend of chicken broth and beef broth, which creates a rich and complex-tasting soup.
  • Cheese Tortellini: Look for fresh cheese tortellini, which are sold in the refrigerated section of the grocery store.
  • Spinach: I prefer fresh baby spinach, but you may also use frozen spinach that’s been thawed and drained well.
  • Milk: I used 2% milk, but any type of milk (dairy or non-dairy) will work. Just make sure to use something unsweetened and unflavored.

How to Make:

  • Sauté the vegetables: Melt the butter in a soup pot, then add the mushrooms, onion, and spices. Cook until the mushrooms start to brown. Remove 1 cup of the mushrooms for later.
  • Add the broths: Bring the mixture to a boil, reduce the heat, then simmer for 10 minutes.
  • Blend until smooth: I like to use an immersion blender for this.
  • Cook the tortellini: Add the cheese tortellini to the soup and cook until tender.
  • Finish the soup: Whisk in the milk, return the reserved 1 cup of mushrooms to the pot, and stir in the spinach.

How to Store:

Leftover mushroom and tortellini soup will last up to 5 days in the fridge, noting that the tortellini will soften over time. I don’t recommend freezing this soup.

Can I Add Other Veggies? 

Of course! Sauté any aromatics or veggies you’d like and blend them up to make the base of the soup. 

A bowl of creamy mushroom tortellini soup.

What to Serve with Mushroom Tortellini Soup:

Pair your soup with a simple green side salad, like this apple cranberry pecan salad.

We also love serving air fryer garlic bread or cheese pesto rolls on the side for dipping.

Recipe Variations:

  • Tortellini: I used fresh tortellini, but frozen tortellini work too (increase the cook time by a few minutes). You can also use a different flavor of tortellini than I did.
  • Spinach: Use any leafy green you prefer, such as kale (leaves only) or swiss chard.
  • Gluten-Free: Keep this recipe gluten-free by using your favorite gluten-free fresh tortellini.
  • Make Ahead: If you plan on having leftovers, cook and store the tortellini separately to prevent it from softening in the soup broth. Add your desired amount of tortellini to your bowl when reheating the soup.

Looking for Recipes Using Tortellini? I’ve Got You Covered!

This Creamy Mushroom and Spinach Tortellini Soup is made in one pot and ready in just 30 minutes. Packed with fresh mushrooms, cheese tortellini, and baby spinach, this soup is creamy, comforting, and will warm you right up!
5 from 1 rating

Creamy Mushroom Tortellini Soup

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
This creamy mushroom tortellini soup is made in one pot and ready in just 30 minutes. Packed with fresh mushrooms, cheese tortellini, and baby spinach, this soup is creamy, comforting, and will warm you right up!
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Ingredients
 

  • 3 tablespoons unsalted butter
  • 16 ounces baby bella mushrooms
  • ½ yellow onion, diced
  • 2 teaspoons minced garlic
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups low-sodium chicken broth
  • 2 cups beef broth
  • 8 ounces fresh cheese tortellini, (see note below)
  • 2 cups fresh baby spinach
  • ½ cup milk, any kind (I used 2%)

Instructions
 

  • Melt butter in medium soup pot or sauce pan over medium heat.
  • Once butter is melted, mushrooms, onion, garlic, thyme, salt, and pepper. Cook over medium heat until mushrooms start to caramelize, about 5 minutes. Then remove one cup of the mushrooms and set aside.
  • Stir in chicken and beef broths and bring to a boil. Cover and simmer for 10 minutes.
  • Remove pot from heat. Using an immersion blender, blend soup until thickly pureed. If you do not have an immersion blender, pour soup into a regular blender and mix until pureed. Then pour back into pot.
  • Add tortellini and cook over low heat until tortellini is tender, about 4-5 minutes. Remove from heat. Whisk in milk and stir in mushrooms and spinach. Serve immediately.

Notes

Tortellini: You can find fresh tortellini in the refrigerated section of your grocery store, usually near the pesto sauce and grated Parmesan cheeses. If you prefer to use frozen tortellini, increase cooking time by 3-5 minutes, or until tender.
Serving: 1g, Calories: 334kcal, Carbohydrates: 35g, Protein: 17g, Fat: 16g, Saturated Fat: 8g, Cholesterol: 47mg, Sodium: 1052mg, Potassium: 818mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1718IU, Vitamin C: 6mg, Calcium: 170mg, Iron: 3mg
Cuisine: American
Course: Main Course, Soup
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.