This mushroom tortellini soup is a comforting, hearty dish that brings together the earthy flavors of mushrooms with the richness of cheese-filled tortellini. Perfect for a chilly evening, this soup is easy to prepare yet feels indulgent, with its creamy broth, sautéed mushrooms, and fresh herbs. The addition of tender tortellini makes it a satisfying meal on its own. Whether you’re looking for a quick weeknight dinner or something to impress guests, this mushroom tortellini soup is sure to be a crowd-pleaser.
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 12 oz mushrooms (such as cremini or button), sliced
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 package (9 oz) refrigerated cheese tortellini
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (optional)
- Grated Parmesan cheese for serving
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the sliced mushrooms and thyme, cooking until the mushrooms are browned and have released their moisture, about 8-10 minutes.
- Pour in the broth and bring the soup to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
- Add the tortellini to the soup and cook according to the package instructions, usually about 5 minutes, until they are tender.
- Stir in the heavy cream and season the soup with salt and pepper to taste. Simmer for another 2 minutes to heat through.
- Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of grated Parmesan cheese if desired.
Enjoy a warm, hearty bowl of mushroom tortellini soup that is perfect for any cozy night in!
