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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!
We’re finally nearing the end of February and I’ve got the warmest and coziest recipe for you!
After spending last week in New York City (check out Instagram for more highlights of my trip!), I’m ready for some good, old-fashioned comfort food. Not that NYC didn’t have some delicious food, because it sure did and I’m already planning my next visit back (NYC is my most favorite place on earth).
But, before we get into the good stuff, can I just talk about my love of mushrooms?
If you’ve been hanging around here long enough, you may remember me talking about the good ‘ole days, back when I was in college years and years ago. See, back then, I kind of lacked domestic skills, and my friends made fun of me for it. My version of ‘cooking’ was cracking open a can of soup and heating it in the microwave, or toasting a bagel for a sandwich.
But, when I felt like testing out my culinary skills a bit more, I often opted for mushrooms. I would melt some butter in a skillet, add some salt and pepper, and saute those mushrooms until golden and caramelized. And that’s it! Those mushrooms would be my dinner. In fact, I’m embarrassed to admit that I ate the whole container of mushrooms myself. In one sitting. Yep…I was that addicted to mushrooms back then.
Nowadays, not much as changed mushroom-wise (I still L-O-V-E them), but luckily, my domestic skills have greatly improved. I can clean and cook with the best of them! Organizing and cleaning is the name of my game, as is finding my way around the kitchen (thus the food blog, right?).
And mushrooms. Well, I’m hoping you know by now that mushrooms will forever be my most favorite vegetable. I try to sneak them into practically everything!
From this Creamy Sausage and Mushroom Rigatoni, Garlic Parmesan Gnocchi with Mushrooms, Basil Pesto Pasta with Broccoli and Mushrooms, Garlic Parmesan Pasta with Spinach and Mushrooms, and Cranberry Edamame and Mushroom Quinoa Bowl, to those Roasted Mushrooms with Rosemary and Garlic and this Mushroom Wild Rice Pilaf. There are plenty more mushroom recipes around here, but that’s just naming a few…whew!
Now, onto soup. You also 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?
I adapted this soup from my Easy Cream of Mushroom Soup recipe that I shared over two years ago. In fact, it was the third recipe of the 30-Minute Thursday series. Can you believe I’ve shared a 30 Minute Thursday meal with you once a month for the past two years?!
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
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Melt the butter in medium soup pot or sauce pan over medium heat.
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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.
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Stir in the broths and bring to a boil. Cover and simmer for 10 minutes.
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Remove pot from heat. Using an immersion blender, blend soup until thickly pureed.
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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
Creamy Mushroom and Spinach Tortellini Soup
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.
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