Mushroom and Tortellini Soup
Cozy up with a bowl of this rich and creamy Mushroom and Tortellini Soup, a comforting blend of earthy cremini mushrooms, tender cheese-stuffed tortellini, and a savory broth kissed with hints of garlic, thyme, and fresh parsley. Perfect for busy weeknights or a hearty weekend lunch, this one-pot wonder is ready in under 45 minutes and features a luscious splash of heavy cream for an indulgent finish. Top each bowl with freshly grated Parmesan for an extra layer of flavor, and enjoy this soul-warming dish with a crusty baguette or side salad. It's the ultimate recipe to satisfy your cravings for both simplicity and gourmet flair!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 450 grams cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 6 cups chicken or vegetable broth
- 400 grams cheese tortellini (fresh or refrigerated)
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 0.25 cup grated Parmesan cheese (for garnish, optional)
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil and butter in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes soft and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced mushrooms to the pot and sauté for 6-8 minutes until the mushrooms release their moisture and are golden brown.
Sprinkle the dried thyme over the mushrooms and mix well.
Pour in the chicken or vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to a simmer and let the soup cook for 10 minutes to allow the flavors to meld.
Add the cheese tortellini to the pot and cook according to the package instructions, usually about 7-9 minutes, until the tortellini is tender.
Stir in the heavy cream and cook for an additional 2-3 minutes until the soup is warmed through.
Taste the soup and season with salt and black pepper as needed.
Remove from heat and stir in the chopped fresh parsley.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve immediately.
Nutrition Facts
Calories |
3041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.3 g | 238% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 10146 mg | 441% | |
| Total Carbohydrate | 239.7 g | 87% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 24.8 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1409 mg | 108% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2620 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
