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Tortellini Spinach and Mushroom Soup

Creamy Tortellini Spinach and Mushroom Soup for Cozy Nights

This Creamy Tortellini Spinach and Mushroom Soup is a comforting dish perfect for chilly nights, packed with nourishing ingredients.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 cups
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 8 cups Baby Spinach Freshness and nutrition; substitute with kale for a different texture.
  • 1 cup Finely Chopped Yellow Onion Base flavor and sweetness; white onion is a good alternative.
  • 4 cloves Garlic Cloves (minced) Adds aroma and seasoning; garlic powder can be used if fresh garlic is unavailable.
  • 1 tablespoon Butter For sautéing vegetables, adding richness; can be swapped with olive oil for a lighter option.
  • 1 teaspoon Black Pepper Enhances flavor; adjust according to taste.
  • 1 teaspoon Salt Essential for balancing flavors; use sea salt or kosher salt as preferred.
  • 6 cups Vegetable or Chicken Broth Provides depth and liquid base; homemade or low-sodium varieties work well.
  • 1 cup Half and Half Adds creaminess to the soup; substitute with whole milk for a lighter version.
  • 1/2 teaspoon White Pepper Mild heat and flavor; black pepper is an acceptable substitute.
  • 1 tablespoon Italian Seasoning Herb flavor blend for added aroma; oregano and basil can be used individually.
  • 1 teaspoon Thyme Brings earthy flavor; dried thyme is an alternative.
  • 1 teaspoon Garlic Powder Enhances garlic flavor; omit if not desired.
  • 1 package Frozen Cheese Tortellini Main component that adds heartiness; fresh or dried tortellini may require cooking adjustments.
  • 8 ounces Sliced Mushrooms (White Button) Contributes earthiness and texture; portobello or cremini mushrooms can provide deeper flavor.
  • 1/2 cup Grated Parmesan Cheese A finishing touch that adds flavor and texture; nutritional yeast is a great vegetarian substitution.

Equipment

  • Slow Cooker
  • Skillet

Method
 

Step-by-Step Instructions
  1. Melt a tablespoon of butter in a large skillet over medium heat. Add the finely chopped yellow onion and minced garlic, sauté for about 3–5 minutes until translucent.
  2. Add the sliced mushrooms, stirring for another 3–4 minutes until softened. Then, add the baby spinach, salt, and black pepper, cooking for 2–3 minutes until wilted.
  3. Transfer the sautéed mixture into a slow cooker and scrape up any bits stuck to the skillet. Set the slow cooker to low.
  4. Pour in 6 cups of broth and 1 cup of half and half. Sprinkle in the white pepper, Italian seasoning, thyme, and garlic powder, stirring gently.
  5. Fold in the frozen cheese tortellini, ensuring they are submerged. Set the slow cooker to high and cook for about 3 hours.
  6. For a thicker consistency, whisk together 1/3 cup of flour with 1 cup of milk and add this mixture to the soup during the last 30 minutes.
  7. Once the tortellini is tender, taste the soup and adjust seasoning. Ladle into bowls and finish with grated Parmesan cheese.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 750mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. You may freeze the soup for up to a month without the tortellini.

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