Description
This creamy Parmesan mushroom and spinach tortellini soup is a comforting, hearty dish perfect for cozy dinners. Featuring sautéed mushrooms and onions in a rich broth, finished with tender cheese tortellini, fresh spinach, and a luscious Parmesan cream sauce, it balances earthy flavors with creamy texture for a satisfying meal.
Ingredients
Main Ingredients
- 2 tablespoons butter or oil
- 8 ounces mushrooms, quartered or sliced
- 1 onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup flour (rice flour for gluten free)
- 1/2 cup white wine (or broth)
- 6 cups vegetable broth or chicken broth
- 8 ounces cheese tortellini (gluten free for gluten free)
- 1/2 cup parmigiano reggiano (parmesan), grated
- 10 ounces baby spinach, coarsely chopped
- 1/2 cup cream or milk
- Salt and pepper to taste
Instructions
- Sauté Mushrooms and Onions: Melt the butter in a pan over medium-high heat, add the mushrooms and diced onion, and cook until the mushrooms release their liquids and the liquid evaporates, approximately 10-15 minutes. This step builds a deep, savory base flavor for the soup.
- Add Garlic, Thyme, and Flour: Stir in the chopped garlic, thyme, and flour. Cook while stirring until the flour begins turning a light golden brown, about 2-3 minutes, which helps thicken the soup later on.
- Deglaze the Pan: Pour in the white wine (or broth) and use it to deglaze the pan, scraping up any browned bits stuck to the bottom. This adds a rich depth to the broth.
- Add Broth and Tortellini: Pour in the vegetable or chicken broth along with the cheese tortellini. Bring everything to a boil, then reduce the heat and let simmer until the tortellini is tender, about 10 minutes.
- Finish the Soup: Stir in the grated Parmesan cheese and allow it to melt. Add the coarsely chopped baby spinach and cook just until it wilts. Incorporate the cream or milk, season with salt and pepper to taste, and then remove the soup from heat to preserve its creamy texture and bright flavors.
Notes
- Use gluten-free flour and tortellini if making this recipe gluten-free.
- For a lighter version, substitute cream with milk or use half-and-half.
- You can replace white wine with additional broth if preferred or for a non-alcoholic option.
- Adjust salt and pepper based on the saltiness of your broth and Parmesan cheese.
- To make it vegetarian, ensure the broth is vegetable-based and tortellini contains no meat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
