Creamy Mushroom Tortellini Soup

 

Creamy Mushroom Tortellini Soup

Ingredients

1 tablespoon olive oil

1 medium onion, thinly sliced into short slivers

8 ounces mushrooms, sliced

2 tablespoons tomato paste

1 teaspoon Italian herb blend

½ teaspoon smoked paprika

2 tablespoons all-purpose flour

30 ounces vegetable or mushroom broth

1 teaspoon Mushroom Better Than Bouillon (optional, for deeper flavor)

9 ounces fresh, refrigerated cheese tortellini

⅓ cup heavy cream

¼ cup finely grated Parmesan cheese

4 ounces baby spinach, thinly sliced

2 teaspoons balsamic vinegar

Kosher salt, to taste

Freshly ground black pepper, to taste

Instructions

1. Sauté the Onions

Heat the olive oil in a 4-quart Dutch oven or soup pot over medium heat until shimmering.

Add the sliced onions and cook for about 8 minutes, stirring frequently.

Reduce the heat if they begin to brown too quickly—they should become very soft and just start turning golden, not dark.

2. Cook the Mushrooms

Add the sliced mushrooms to the pot.

Sauté for 8–10 minutes, or until they release their moisture and begin to soften.

Covering the pot for a few minutes will help speed up this process.

3. Build the Flavor Base

Push the onions and mushrooms to one side of the pot.

Drizzle a small splash of oil into the cleared space and add the tomato paste, Italian herbs, and smoked paprika.

Stir the tomato paste mixture until fragrant, then combine it with the onions and mushrooms.

4. Add the Flour

Sprinkle the flour evenly over the mixture and stir until everything thickens.

If the mixture becomes too thick to stir, add a small splash of broth.

Cook for 1–2 minutes to eliminate the raw flour taste.

5. Add the Broth

Pour in the broth along with the Mushroom Better Than Bouillon, if using.

Increase the heat to medium-high and bring the soup to a gentle boil.

Simmer for 5 minutes to allow the flavors to develop.

6. Cook the Tortellini

Add the fresh tortellini and adjust the heat to maintain a steady simmer.

Cook according to package instructions—usually about 5 minutes—until the pasta is tender.

7. Make It Creamy

Stir in the heavy cream, grated Parmesan, and sliced spinach.

Mix until the spinach has wilted and the soup becomes rich and creamy.

8. Finish and Season

Add the balsamic vinegar and taste the broth.

Season with salt only if needed—bouillon may already provide enough saltiness.

Finish with freshly ground black pepper and serve with extra Parmesan on the side.