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Creamy Mushroom Tortellini Soup Recipe

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4.7 from 57 reviews

This Creamy Mushroom Tortellini Soup is a comforting and hearty dish featuring sautéed onions and mushrooms in a rich tomato and herb-infused broth. Finished with fresh tortellini, creamy Parmesan, spinach, and a touch of balsamic vinegar, this soup delivers layers of flavor perfect for a cozy meal.

Ingredients

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Main Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, sliced into thin, short slivers
  • 8 ounces sliced mushrooms
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian herb blend
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons all-purpose flour
  • 30 ounces vegetable or mushroom broth
  • 1 teaspoon Mushroom Better Than Bouillon (optional)
  • 9 ounces fresh, refrigerated tortellini
  • 1/3 cup heavy cream
  • 1/4 cup finely grated Parmesan cheese
  • 4 ounces baby spinach, thinly sliced
  • 2 teaspoons balsamic vinegar
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Heat Olive Oil: Heat olive oil in a 4-quart Dutch oven or soup pot over medium heat until the surface shimmers, preparing the base for sautéing.
  2. Sauté Onions: Add the sliced onions and cook for about 8 minutes, stirring often to achieve very soft texture and a slight golden edge without burning.
  3. Cook Mushrooms: Add the sliced mushrooms, stir, cover the pot, and let them cook for 8 to 10 minutes until they release their liquids and soften.
  4. Add Tomato Paste and Herbs: Move onions and mushrooms to one side of the pot, pour a quick glug of oil on the cleared side, add tomato paste, smoked paprika, and Italian herbs; stir until fragrant, then combine with onions and mushrooms.
  5. Incorporate Flour: Sprinkle flour over the mixture and stir until very thick; add a splash of broth if too thick. Cook for 1-2 minutes to remove the raw flour taste.
  6. Add Broth and Bouillon: Pour in broth and optional Mushroom Better Than Bouillon; raise heat to medium-high, bring to a light boil, then simmer for 5 minutes to meld flavors.
  7. Cook Tortellini: Add fresh tortellini to the simmering soup, cooking per package instructions, approximately 5 minutes until tender.
  8. Finish with Cream, Cheese, and Spinach: Stir in heavy cream, grated Parmesan, and sliced baby spinach, mixing until the spinach wilts and soup turns creamy.
  9. Add Balsamic and Season: Stir in balsamic vinegar, taste and adjust salt if necessary, then season generously with freshly ground black pepper.
  10. Serve: Ladle soup into bowls and serve with extra Parmesan on the side for garnish and added flavor.

Notes

  • The Mushroom Better Than Bouillon is optional but adds extra depth to the mushroom flavor.
  • Adjust salt carefully since the bouillon can be salty.
  • Use fresh refrigerated tortellini for best texture; frozen or dried variations may require different cooking times.
  • Spinach can be substituted with kale or Swiss chard for a variation.
  • This soup is naturally vegetarian if the broth and bouillon used are vegetarian-friendly.

Find it online: https://yummelle.com/creamy-mushroom-tortellini-soup-recipe/