Warm, creamy, and packed with flavor, this Creamy Mushroom Tortellini Soup is perfect for cozy evenings and weeknight dinners.

Scale

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

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes (optional)

2 tablespoons chopped fresh parsley

Grated Parmesan cheese for serving

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1. Heat olive oil and butter in a large pot over medium heat. Sauté onion and garlic until soft.

2. Add mushrooms and cook until golden brown.

3. Pour in broth and season with thyme, salt, pepper, and red pepper flakes. Simmer for 5 minutes.

4. Add tortellini and cook until tender.

5. Stir in heavy cream and simmer gently for 2–3 minutes.

6. Adjust seasoning as needed.

7. Serve garnished with parsley and Parmesan cheese.

For vegan variation, use plant-based cream and skip Parmesan. Can be made ahead by omitting tortellini until reheating.