Tortellini Soup with Tomatoes Mushrooms
Cozy, comforting, and bursting with flavor, Tortellini Soup with Tomatoes and Mushrooms is the ultimate go-to for busy weeknights or chilly evenings. This hearty soup combines tender cheese tortellini with earthy baby bella mushrooms, sweet diced tomatoes, and nutrient-packed spinach, all swimming in a fragrant Italian-seasoned broth. It’s quick to prepare with just 15 minutes of prep and a simmering time that fills your kitchen with irresistible aromas. A splash of optional heavy cream adds a luxurious touch, while a sprinkle of Parmesan cheese ties it all together. Perfect for serving up to six, this one-pot wonder is equal parts satisfying and soul-warming. Keywords: Tortellini soup recipe, tomato mushroom soup, easy tortellini soup, weeknight dinner ideas, spinach tortellini soup.
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Recipe Information
Ingredients
- 12 oz cheese tortellini (fresh or frozen)
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 8 oz baby bella mushrooms, sliced
- 14 oz canned diced tomatoes (with juice)
- 6 cups low-sodium vegetable or chicken broth
- 0.5 tsp crushed red pepper flakes
- 1 tsp dried Italian seasoning
- 3 cups fresh spinach leaves
- 0.5 cup heavy cream (optional)
- to taste salt
- to taste black pepper
- to taste grated Parmesan cheese (for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the sliced mushrooms and sauté for 5-7 minutes, until they release their liquid and begin to brown.
Pour in the canned diced tomatoes with their juice, along with the vegetable or chicken broth.
Stir in the crushed red pepper flakes and dried Italian seasoning. Season with salt and black pepper to taste.
Bring the soup to a gentle boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld together.
Increase the heat to medium and add the cheese tortellini to the pot. Cook according to the tortellini package instructions (typically 5-7 minutes for fresh or frozen).
Once the tortellini are cooked, stir in the fresh spinach leaves and cook for 1-2 minutes, until wilted.
If using, slowly stir in the heavy cream and allow the soup to warm through for another 2 minutes. Do not let it boil.
Remove the soup from heat and ladle into bowls. Garnish with grated Parmesan cheese and serve immediately.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5242 mg | 228% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 26.9 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 723 mg | 56% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2759 mg | 59% | |
*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.
