Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 4 cups vegetable broth
- 1 cup heavy cream
- 9 ounces cheese tortellini
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook for 3 to 4 minutes until softened. Stir in garlic and cook for 30 seconds.
- Add sliced mushrooms and cook for 6 to 8 minutes until browned.
- Pour in vegetable broth and Italian seasoning. Bring to a gentle boil.
- Add tortellini and cook according to package instructions, about 5 to 7 minutes.
- Lower heat and stir in heavy cream and chopped spinach. Cook for 2 minutes until spinach wilts.
- Season with salt and pepper. Stir in grated Parmesan until melted.
- Serve warm.
Notes
- For a lighter version, substitute half and half for heavy cream.
- Add extra broth when reheating if the soup thickens.
- Freeze without tortellini for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
Keywords: creamy mushroom tortellini soup, spinach tortellini soup, vegetarian tortellini soup, comfort food soup