We don’t know how this always happens, but we always fall into the pattern or forgetting how delicious and versatile tortellini can be! We only ever think to make them as a traditional pasta dish, but really there are so many more options. Basically unlimited soup options and we are most excited about this one that we made the other week. Creamy parmesan spinach mushroom tortellini soup to be exact. This stuff is creamy, flavorful and delicious, and we can’t get enough.
Now, you might read that there’s spinach and mushrooms in this dish, but believe us when we say that those ingredients only enhance the flavor (and add nutrients) without making this seem like an overly-healthy dish that might not appeal to everyone…this soup is so yummy! Sauté your veggies to perfection, sprinkle in just a bit of flour to act as a thickener – and you add it to the veggies, sans liquid, so that it doesn’t clump – then in goes the white wine and veggie broth. Drop the noodles in and everything cooks together!
This is a breezy one-pot meal that is perfect for chilly days or busy weeknights. It’s got everything you could want, but hey, it would never hurt to throw together some garlic bread and call it a day. We have a couple picky eaters in our household, but no one was deterred by the veggies or the greens once they smelled how good this was and realized it had tons of cheesy pasta bites in it. You can’t go wrong!
Spinach Mushroom Tortellini Soup
35 minutes to prepare serves 8
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 (8 oz.) package cremini mushrooms, quartered or sliced
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons fresh thyme, stems removed
- 1 teaspoon dried sage
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon nutmeg
- 1/4 cup all-purpose flour
- 1/2 cup white wine
- 1 1/2 (32 oz.) cartons vegetable or low-sodium chicken broth
- 1 (8 oz.) package cheese tortellini (or spinach or meat)
- 3/4 cup parmesan cheese, grated, plus more for garnish
- 1 (10 oz.) package fresh spinach, roughly chopped
- 1/2 cup half-and-half
- kosher salt and freshly ground pepper, to taste
- Melt butter and olive oil in a large stock pot or Dutch oven over medium-high heat and sauté mushrooms and onion for 10-12 minutes, or until softened and onions are translucent.
- Season with salt and pepper, then add garlic and cook for 1-2 minutes, or until fragrant.
- Add thyme, sage, red pepper flakes and nutmeg, and stir to combine.
- Sprinkle flour in and cook for 2-3 minutes, or until veggies are thoroughly coated, then pour in white wine to deglaze pan.
- Pour in chicken broth and tortellini, then bring to a boil and cook for 7-9 minutes, or until tortellini is cooked and al dente.
- Reduce heat to low, then stir in spinach, parmesan cheese and half-and-half, cooking until spinach is wilted and cheese is melted.
- Transfer to bowls and serve hot!
Recipe adapted from Closet Cooking