Description
This Creamy Parmesan Mushroom and Spinach Tortellini Soup is a comforting and hearty dish perfect for cold days. It features tender cheese tortellini cooked in a flavorful broth enriched with sautéed mushrooms, fresh spinach, and a creamy Parmesan finish. Easy to make and packed with savory, earthy flavors, this soup is an ideal meal for mushroom lovers seeking warm comfort food.
Ingredients
Main Ingredients
- 2 tablespoons butter or oil
- 8 ounces mushrooms, quartered or sliced
- 1 onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup flour (rice flour for gluten free)
- 1/2 cup white wine (or broth)
- 6 cups vegetable broth or chicken broth
- 8 ounces cheese tortellini (gluten free for gluten free)
- 1/2 cup parmigiano reggiano (parmesan), grated
- 10 ounces baby spinach, coarsely chopped
- 1/2 cup cream or milk
- Salt and pepper to taste
Instructions
- Sauté Mushrooms and Onion: Melt the butter in a pan over medium-high heat, add the quartered or sliced mushrooms and diced onion, and cook until the mushrooms release their liquids and the liquid evaporates, about 10-15 minutes.
- Add Garlic, Thyme, and Flour: Stir in the chopped garlic, thyme, and flour; continue cooking while stirring until the flour turns a light golden brown, about 2-3 minutes.
- Deglaze with Wine: Pour in the white wine (or broth) to deglaze the pan, scraping up any browned bits for extra flavor.
- Add Broth and Tortellini: Stir in the vegetable or chicken broth and add the cheese tortellini. Bring the soup to a boil, then reduce heat and simmer until the tortellini is tender, about 10 minutes.
- Finish with Parmesan, Spinach, and Cream: Stir in the grated Parmesan until melted, then add the chopped baby spinach and allow it to wilt. Finally, pour in the cream or milk, season with salt and pepper to taste, and remove from heat before serving.
Notes
- For extra mushroom flavor, add 1 ounce dried mushrooms along with the fresh ones.
- Cook mushrooms longer for caramelization to deepen their flavor.
- Roasting mushrooms instead of sautéing offers even richer taste.
- Frozen spinach can be used as a substitute for fresh spinach.
- Spinach tortellini can replace cheese tortellini for variation.
- To add umami, mix 1 tablespoon white miso paste into some hot broth and stir into soup after removing from heat; reduce added salt accordingly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
