Smart Recipe Kitchen

2026-05-01

This creamy mushroom spinach tortellini soup is a practical cold-weather dinner that feels generous without being difficult. Store-bought tortellini keeps it easy, mushrooms add depth, and a little cream rounds out the broth. Serves 4 to 6.

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 5 cups chicken or vegetable broth
• 9 ounces refrigerated cheese tortellini
• 3 cups baby spinach
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan

Instructions:

1. Heat the butter and olive oil in a soup pot over medium heat. Add the mushrooms and cook 6 minutes until browned.
2. Add the onion and cook 4 minutes until softened. Stir in the garlic, salt, pepper, and thyme for 30 seconds.
3. Pour in the broth and bring to a gentle boil.
4. Add the tortellini and cook according to package timing, usually 4 to 5 minutes.
5. Stir in the spinach until wilted.
6. Reduce the heat to low and add the cream and Parmesan. Stir until combined, then serve.

Why it works:

The mushrooms give the broth a savory base, and the tortellini makes the soup substantial enough for dinner.

Timing:

Prep 10 minutes, cook 22 minutes, total about 32 minutes.