Creamy Mushroom and Spinach Tortellini Soup

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!

You know that soup is one of my greatest food loves. Besides mushrooms and pizza, of course! I could eat soup every day, and practically do once the weather turns cold. So, of course, my love for soup and mushrooms make me all warm and cozy. Which brings me to today’s latest (and greatest) dish.

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!

If you’re a mushroom and soup lover like I am, then this soup was made for you. And, really, this Creamy Mushroom and Spinach 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. 

What’s in Mushroom & Spinach Tortellini Soup? 

This mushroom, spinach and tortellini soup calls for a handful of basic ingredients. Here’s what you’ll need for this recipe: 

• Unsalted butter
• Baby bella mushrooms 
• Onion 
• Garlic
• Dried thyme
• Chicken broth
• Beef broth
• Fresh cheese tortellini
• Fresh spinach
• Milk

How to Make Mushroom & Spinach Tortellini Soup

1. Melt the butter in medium soup pot or sauce pan over medium heat.
   
   
2. Once the butter is melted, add the mushrooms, onion, garlic, thyme, salt, and pepper. Cook over medium heat until mushrooms start to caramelize. Then remove one cup of the mushrooms and set aside.
   
   
3. Stir in the broths and bring to a boil. Cover and simmer for 10 minutes.
   
   
4. Remove pot from heat. Using an immersion blender, blend soup until thickly pureed. 
   
   
5. Add tortellini and cook over low heat until tortellini is tender, about 4-5 minutes. Remove from heat. Whisk in milk and stir in reserved mushrooms and spinach. Serve immediately.
   
   

In no time, the hearty, thick, and comforting Creamy Mushroom and Spinach Tortellini Soup will wow your tastebuds. Whether you’re cooking for your family or just yourself, I promise this soup will not disappoint. It’s perfect for the season and made for soup and mushroom fanatics everywhere!

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. 

Tips for Making This Easy Tortellini Soup

• I used an immersion blender to blend the soup before adding the milk. While you don’t have to do this, it gives the soup that extra boost of flavor from the mushrooms and savory broth.
• I used the fresh kind of tortellini that you can find in your grocer’s refrigerated section, but frozen tortellini would work just as well, too.
• I made this a cheese tortellini soup, but you’re welcome to use any fresh tortellini flavor you’d like.  

Looking for more easy soup recipes? I’ve got you covered!

• Easy Black Bean Soup
• Creamy Tomato Tortellini Soup
• One Pot Chicken Fajita Soup
• One-Pot Lasagna Soup
• Easy Cheeseburger Soup

5 from 1 rating

Creamy Mushroom and Spinach Tortellini Soup

Yield: 4 servings

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

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!

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Ingredients

 

1x2x3x

• ▢ 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.