Description
Savor a bowl of Spinach Mushroom Tortellini Soup, filled with earthy mushrooms, vibrant spinach, and cheesy tortellini. Perfect for a quick, comforting meal!
Ingredients
Scale
- 1 tablespoon olive oil
- 8 ounces baby bella mushrooms (chopped)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 small yellow onion (chopped)
- 4 large cloves garlic (minced)
- 10 ounces fresh spinach (roughly chopped)
- 1 (6-ounce) can tomato paste
- 1 (32-ounce) box vegetable broth
- 12 ounces frozen cheese tortellini
- ¼ cup heavy cream
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Sauté chopped mushrooms with salt, pepper, and Italian seasoning for about 10 minutes.
- Add chopped onion and minced garlic; cook until onions are translucent, about 5 minutes.
- Mix in roughly chopped spinach and let wilt.
- Add tomato paste, stirring to coat the vegetables, then pour in vegetable broth and simmer.
- Toss in frozen tortellini, cooking until tender, around 3 to 5 minutes.
- Stir in heavy cream and serve.
Notes
For a vegan version, swap cheese tortellini with a vegetable variety and heavy cream with coconut cream.
Store leftovers in an airtight container for up to 4 days in the refrigerator, or freeze for up to 3 months.
Do not overcook the tortellini in the soup to avoid mushiness.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg