Mushroom Tortellini Spinach Tomato Soup
Dive into a bowl of comfort with this hearty Mushroom Tortellini Spinach Tomato Soup, a delightful one-pot recipe perfect for cozy weeknights! Bursting with flavor, this soup features tender cheese tortellini, earthy mushrooms, and vibrant spinach, all swimming in a rich tomato-based broth seasoned with Italian herbs and a hint of garlic. Quick to prepare in just 35 minutes, it combines fresh and pantry-staple ingredients like canned diced tomatoes, vegetable broth, and a touch of tomato paste for a beautifully balanced taste. Garnish with freshly grated Parmesan cheese and optional red pepper flakes for extra heat, and you'll have a restaurant-worthy meal that’s perfect for family dinners or meal prep. This vegetarian-friendly dish promises bold flavors and satisfying textures in every spoonful!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 8 ounces, sliced mushrooms
- 6 cups vegetable broth
- 14.5 ounces, canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 10 ounces, fresh or frozen cheese tortellini
- 3 cups fresh spinach
- 0.25 cup, grated (for garnish, optional) Parmesan cheese
- 0.25 teaspoon (optional, for some heat) red pepper flakes
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced mushrooms to the pot and sauté until they release their moisture and begin to brown, about 5-6 minutes.
Pour in the vegetable broth, canned diced tomatoes (with their juice), and tomato paste. Stir to combine.
Season the soup base with Italian seasoning, salt, black pepper, and optional red pepper flakes.
Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10 minutes to allow the flavors to meld.
Add the tortellini to the pot and cook according to the package instructions, usually 4-6 minutes for fresh tortellini or slightly longer for frozen.
During the last 2 minutes of cooking, stir in the fresh spinach until wilted.
Taste the soup and adjust seasoning if needed.
Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 12.4 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1182 mg | 25% | |
*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.
