Creamy Mushroom 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!

Creamy Mushroom Tortellini Soup

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!

Course Main Course, Soup

Cuisine American

Keyword mushroom tortellini soup

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 334

Author Gayle

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%)

Get Recipe Ingredients

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.

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