I fell in love with this soup on a rainy weeknight when all I wanted was something simple, cozy, and made in one pot. Creamy Spinach Mushroom Tortellini Soup is exactly that: tender cheese tortellini swimming in a silky broth with earthy mushrooms, bright fresh spinach, and a hit of Parmesan. It’s fast enough for a weeknight and special enough to serve company — and it comes together with pantry-friendly ingredients you probably already have.
Why you’ll love this dish
This soup hits the comfort-food sweet spot: creamy, savory, and satisfying without hours of fuss. It’s a one-pot meal that’s both kid-friendly and grown-up, making it ideal for busy families and for people who want a hearty soup without complicated steps. Use it as a quick dinner, a light lunch with crusty bread, or a starter for a cozy dinner party.
“Perfectly creamy with a mushroom-forward flavor — my new go-to for quick weeknight comfort.” — a taste-test note
If you like simple, veggie-forward soups, you might also enjoy this butternut squash and lentil soup for another healthy, comforting option.
The cooking process explained
This recipe is straightforward: sauté aromatics and mushrooms, add broth and tortellini, then finish with spinach and cream. Here’s the quick flow so you know what to expect before you start:
- Soften onion in olive oil until translucent.
- Brown mushrooms with garlic for depth.
- Add vegetable broth and simmer.
- Cook tortellini in the simmering broth.
- Stir in fresh spinach and heavy cream, season, and finish with Parmesan.
What you’ll need
- 1 package cheese tortellini (fresh or refrigerated; frozen works but may need extra cooking time)
- 1 cup fresh spinach (baby spinach is easiest; replace with 1/2 cup chopped kale if desired)
- 1 cup sliced mushrooms (cremini or white button; shiitake adds a deeper flavor)
- 1 onion, chopped (yellow or white)
- 3 cloves garlic, minced
- 4 cups vegetable broth (or use chicken broth for more savory depth)
- 1 cup heavy cream (substitute half-and-half for lighter soup; for vegan, use unsweetened cashew cream)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Parmesan cheese for serving (optional: Pecorino Romano or nutritional yeast for vegan)
Notes on ingredients: use high-quality tortellini for best texture. If using frozen tortellini, check package directions and add a minute or two to cooking time. If you want a lower-fat version, omit heavy cream and stir in 4 oz of softened cream cheese at the end for creaminess without as much fat.
Directions to follow
- Heat the oil: Warm 1 tablespoon olive oil in a large pot over medium heat.
- Cook the onion: Add the chopped onion and sauté until translucent, about 4–5 minutes. Stir occasionally.
- Add garlic and mushrooms: Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms release their liquid and become tender and slightly browned, about 6–8 minutes.
- Add broth: Pour in 4 cups of vegetable broth and bring the pot to a gentle simmer. Scrape any browned bits from the bottom for extra flavor.
- Cook tortellini: Add the cheese tortellini and cook according to the package instructions (usually 3–5 minutes for fresh tortellini; frozen may take longer). Stir occasionally to prevent sticking.
- Finish with spinach and cream: When the tortellini are almost done, stir in 1 cup fresh spinach and 1 cup heavy cream. Heat until the spinach wilts and the soup is hot but not boiling.
- Season and serve: Taste and season with salt and pepper. Ladle into bowls and top with grated Parmesan cheese.
Best ways to enjoy it
Serve this soup hot with a crunchy, buttery garlic bread or a simple green salad. A wedge of lemon on the side brightens the cream and mushrooms just before eating. For a heartier meal, pair it with roasted vegetables or a slice of sourdough. If you like contrast, a crisp white wine (Pinot Grigio or Sauvignon Blanc) complements the creaminess nicely.
Try pairing it with another cozy soup if you’re serving a buffet-style meal — it contrasts well with roasted tomato soups like this Creamy Roasted Tomato Soup.
How to store & freeze
- Refrigerator: Cool the soup to room temperature (no longer than 2 hours), then transfer to airtight containers. Store for up to 3–4 days.
- Reheat: Gently reheat on the stovetop over low-medium heat until steaming. Stir often; add a splash of broth or water if it thickens. Reheat to an internal temperature of 165°F (74°C).
- Freezing: Creamy soups can separate when frozen. For best results, freeze the soup without the cream. Cool, freeze in airtight containers for up to 2 months, then thaw in the fridge and stir in fresh cream when reheating. If already mixed with cream, freeze in small portions and expect slight texture changes; whisk vigorously when reheating.
Food safety tip: always refrigerate within 2 hours to prevent bacterial growth.
Helpful cooking tips
- Don’t overcrowd the pan: sauté mushrooms in a single layer when possible so they brown instead of steaming.
- Use fresh tortellini for best texture: it cooks quickly and stays tender. If you use dried or frozen, follow package timing.
- Keep heat moderate once cream is added: boil can cause the cream to separate. Warm through gently.
- Boost flavor: add a splash of white wine while sautéing mushrooms, or a teaspoon of Dijon mustard when you add cream for a subtle tang.
- Salt gradually: because tortellini and Parmesan are salty, taste before adding much salt.
Flavor swaps
- Add protein: stir in shredded rotisserie chicken or cooked Italian sausage for a heartier bowl.
- Make it vegan: use dairy-free tortellini (or omit pasta), swap heavy cream for cashew cream, and use nutritional yeast for a cheesy note.
- Change greens: swap spinach for baby kale or chard (sturdier greens may need a minute longer to wilt).
- Spice it up: add red pepper flakes while sautéing garlic for heat.
- Cheese variations: finish with Pecorino Romano for a sharper bite.
Helpful answers
Q: Can I use frozen spinach?
A: Yes. Use about 1/2 cup frozen chopped spinach (thawed and squeezed dry) in place of 1 cup fresh. Add it a little earlier so it fully warms through.
Q: Can I make this ahead for meal prep?
A: Yes—refrigerate up to 3 days. For freezing, omit cream and add fresh cream when reheating to keep texture smooth.
Q: What if my tortellini overcooks and falls apart?
A: If that happens, the soup will be thicker and more stew-like. Add a bit more broth and stir gently. Next time, drain cooked tortellini and add it to the pot just before serving if you want tighter control.
Q: Is this vegetarian?
A: The base recipe is vegetarian if you use vegetable broth and cheese tortellini. For strict vegetarians, check the tortellini for animal rennet.
Q: Can I make it lighter?
A: Substitute half-and-half for heavy cream, or use 4 oz softened cream cheese mixed with a cup of milk for creaminess with less fat.
Conclusion
If you want another mushroom-and-spinach tortellini take with slightly different seasonings, check out this Creamy Parmesan Mushroom and Spinach Tortellini Soup – Closet Cooking for a related recipe and additional inspiration.
Creamy Spinach Mushroom Tortellini Soup
Ingredients
Method
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 4–5 minutes. Stir occasionally.
- Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms release their liquid and become tender and slightly browned, about 6–8 minutes.
- Pour in 4 cups of vegetable broth and bring the pot to a gentle simmer. Scrape any browned bits from the bottom for extra flavor.
- Add the cheese tortellini and cook according to the package instructions (usually 3–5 minutes for fresh tortellini; frozen may take longer). Stir occasionally to prevent sticking.
- When the tortellini are almost done, stir in 1 cup fresh spinach and 1 cup heavy cream. Heat until the spinach wilts and the soup is hot but not boiling.
- Taste and season with salt and pepper. Ladle into bowls and top with grated Parmesan cheese.