Italian-Style Creamy Mushroom Tortellini Soup

Warm, comforting, and packed with flavor, this Creamy Mushroom Tortellini Soup is the ultimate cozy meal. Filled with tender cheese tortellini, earthy mushrooms, and a rich, creamy broth, every spoonful is pure comfort. Perfect for chilly evenings, weeknight dinners, or when you want a satisfying yet quick-to-make meal.

Why You’ll Love This Recipe

• Rich, creamy, and deeply satisfying
• Cheese tortellini cooks quickly, making weeknight dinners easy
• Full of umami flavor from mushrooms and garlic
• Perfect for cold weather or as a hearty lunch
• Can be made ahead and reheated without losing flavor

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 10 ounces cremini mushrooms, sliced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 9 ounces cheese tortellini (fresh or frozen)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley, for garnish
• Grated Parmesan cheese for serving

Step-by-Step Instructions

1. Sauté Aromatics: Heat olive oil and butter in a large pot over medium heat. Add onion and garlic, sauté until soft and fragrant, about 3–4 minutes.
2. Cook Mushrooms: Add sliced mushrooms to the pot. Sauté until mushrooms release their moisture and become golden brown, about 6–8 minutes.
3. Add Broth and Seasonings: Pour in broth, then add thyme, salt, pepper, and red pepper flakes (if using). Bring to a gentle boil, then reduce heat to simmer for 5 minutes to let flavors meld.
4. Cook Tortellini: Add cheese tortellini to the pot and cook according to package instructions until tender, usually 3–5 minutes for fresh tortellini.
5. Add Cream: Lower the heat and stir in the heavy cream. Simmer gently for 2–3 minutes until the soup is creamy and slightly thickened. Do not boil after adding cream.
6. Adjust Seasoning: Taste and adjust salt, pepper, or herbs as needed.
7. Serve: Ladle soup into bowls and garnish with chopped parsley and freshly grated Parmesan cheese.

Tips & Variations

• Mushroom variety: Use a mix of cremini, shiitake, or portobello for deeper flavor.
• Dairy-free option: Substitute coconut milk or cashew cream for heavy cream.
• Add protein: Include cooked chicken, turkey sausage, or bacon bits for a heartier soup.
• Make it spicy: Increase crushed red pepper flakes or add a dash of hot sauce.
• Make ahead: Prepare soup base without tortellini and store refrigerated; add tortellini when reheating.

Storage & Freezer Instructions

• Refrigerate: Store in an airtight container for up to 3 days. Reheat gently on the stove.
• Freeze: The soup can be frozen without tortellini for up to 2 months. Add fresh tortellini when reheating to prevent texture issues.
• Reheating tips: Warm gently over low heat, stirring occasionally. Add a splash of broth or cream if needed.

Serving & Pairing Ideas

• Serve with a crusty baguette or garlic bread for dipping.
• Top with freshly grated Parmesan and extra parsley.
• Pair with a simple green salad or roasted vegetables.

Frequently Asked Questions

Can I use frozen mushrooms?

Yes, but thaw and drain them first to avoid excess water diluting the soup.

What kind of tortellini works best?

Fresh or frozen cheese tortellini works perfectly. Avoid dried tortellini unless cooked separately.

Can I make this soup vegan?

Yes! Use plant-based cream and vegetable broth, and skip the Parmesan or use vegan cheese.

How do I prevent the soup from splitting when adding cream?

Add cream slowly over low heat, avoid boiling, and stir gently to combine.

Ready to Make It?

This Creamy Mushroom Tortellini Soup is warm, satisfying, and packed with flavor. Perfect for busy nights or cozy evenings, it’s a recipe your whole family will love. Try it today and enjoy comfort in every spoonful!

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