Creamy Parmesan Mushroom and Spinach Tortellini Soup

OUSSA


 

"A Comforting, Cheesy Bowl of Perfection!"

This Creamy Parmesan Mushroom and Spinach Tortellini Soup is a hearty, satisfying meal that combines tender tortellini, earthy mushrooms, and vibrant spinach in a creamy, cheesy broth. It’s the perfect dish for a cozy night in or when you want something warm and comforting without too much fuss.

Ingredients

For the Base:

  • 2 tablespoons olive oil or unsalted butter – For sautéing.
  • 1 medium onion, finely chopped – Adds sweetness and depth to the soup.
  • 3 garlic cloves, minced – Enhances the flavor with aromatic warmth.
  • 2 cups mushrooms, sliced – Cremini or button mushrooms work beautifully for a rich, earthy flavor.

Broth and Seasonings:

  • 4 cups chicken or vegetable broth – The savory base of the soup.
  • 1 cup heavy cream – Makes the soup rich and creamy.
  • 1 teaspoon dried thyme – Adds an earthy, herbal note.
  • Salt and freshly ground black pepper, to taste – Essential for balancing flavors.

For the Tortellini and Add-ins:

  • 2 cups fresh or refrigerated cheese tortellini – The star of the dish, adding a tender, cheesy bite.
  • 2 cups fresh spinach, roughly chopped – Adds a pop of color and a healthy touch.
  • 1/2 cup grated Parmesan cheese – For a cheesy, savory finish.

How to Make Creamy Parmesan Mushroom and Spinach Tortellini Soup

  1. Sauté the Vegetables:

    • Heat olive oil or butter in a large pot over medium heat.
    • Add the chopped onion and sauté for 3–4 minutes, until softened.
    • Stir in the garlic and cook for an additional minute, until fragrant.
    • Add the sliced mushrooms and cook for 5–7 minutes, until browned and tender.

  2. Build the Broth:

    • Pour in the chicken or vegetable broth and bring it to a gentle boil.
    • Stir in the dried thyme, salt, and black pepper.

  3. Cook the Tortellini:

    • Add the tortellini to the pot and cook according to the package instructions (usually 5–7 minutes).

  4. Add the Cream and Spinach:

    • Reduce the heat to low and stir in the heavy cream.
    • Add the chopped spinach and cook for 2–3 minutes, until wilted.

  5. Finish with Parmesan:

    • Stir in the grated Parmesan cheese until it melts into the broth, creating a creamy, cheesy consistency.

  6. Serve and Enjoy:

    • Ladle the soup into bowls and garnish with additional Parmesan cheese and freshly ground black pepper. Serve with crusty bread or a side salad for a complete meal.

Why You’ll Love This Recipe

  • Rich and Creamy: The heavy cream and Parmesan create a luxurious texture that’s irresistible.
  • Hearty and Satisfying: Tortellini, mushrooms, and spinach make this soup a complete meal.
  • Quick and Easy: Ready in under 30 minutes, it’s perfect for busy weeknights.
  • Customizable: Swap cheese tortellini for your favorite flavor or add protein like grilled chicken or sausage.

Pro Tips for Success

  1. Don’t Overcook the Tortellini: Add it towards the end to keep it tender and not mushy.
  2. Use Fresh Parmesan: Grate it yourself for the best flavor and a smooth, creamy texture.
  3. Reheating Leftovers: This soup thickens as it cools. Add a splash of broth or cream when reheating to adjust the consistency.
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