My cookbook is here! 
This mushroom and spinach tortellini soup is creamy, delicious and so easy to make! There is no heavy cream in this recipe because you will puree the soup to make it creamy!
This one pot mushroom and spinach tortellini soup is the ultimate shortcut to a gourmet weeknight dinner. By sautéing earthy mushrooms, onions, and garlic directly in the pot before simmering them in a savory blend of vegetable broth, water, and a splash of soy sauce, you build a deep, umami-rich foundation without the need for multiple pans.
What sets this recipe apart is the clever technique used to achieve a velvety texture without heavy cream.
This creates a thick, luxurious “cream of mushroom” consistency that naturally coats the cheese tortellini as they cook. It’s a brilliant way to cut down on fat while maximizing the concentrated mushroom flavor in every spoonful.
To finish, you simply drop in the cheese tortellini and a few handfuls of fresh spinach during the last few minutes of cooking. The pasta emerges tender and pillowy, while the spinach wilts into vibrant green ribbons that cut through the richness of the soup.
If you like this recipe, you will also love my Tuscan Tortellini Mushroom + Sausage Soup or my Easy Roasted Onion + Mushroom Soup.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Creamy Mushroom + Spinach Tortellini Soup
Equipment
Ingredients
- 3 tbs olive oil
- 2 tbs butter
- 1 large onion, diced
- 4 cloves garlic, minced
- 24 oz (0.70 kg) mushrooms, cleaned + sliced
- 1/4 cup (30 g) flour
- 1 tsp salt
- 3/4 tsp each garlic powder + onion powder
- 4 cups (0.95 l) low sodium vegetable broth
- 4 cups (0.95 l) water
- 1 tbs low sodium soy sauce
- 1 tbs fresh thyme
- black pepper, to taste
- 18 oz (0.50 kg) cheese tortellini
- 2 handfuls baby spinach, rough chop
- Optional Garnish: grated parmesan cheese + drizzle olive oil
Instructions
- Heat the olive oil and melt the butter in a large pot over medium heat. Sauté the onions for 4-5 minutes. Stir in the garlic for 30 seconds. Next, sauté the mushrooms for 8-10 minutes. Sprinkle on the flour and stir to coat all. Stir in the salt, garlic powder, onion powder. Add in the broth 1 cup at a time stirring constantly. Mix in the water, soy sauce, thyme, black pepper. Bring to a boil, lower the heat to low and simmer, cover the pot and cook for 20 minutes, stirring occasionally.
- Transfer about 2 cups of the soup to a mini blender or food processor to puree. Add it back to the pot and mix to combine. Add the tortellini to the pot, bring to a boil, simmer the heat, cover and cook for 6-7 minutes stirring occasionally (as per package instructions). Lastly, remove from the burner and stir in the spinach.
- Garnish with freshly grated parmesan, olive oil drizzle and black pepper.
Notes
- Store leftovers in an airtight container in your fridge for up to 3 days.
- You can use chicken broth instead of vegetable broth – this is what I do!
- You can use gluten free flour, arrowroot powder, tapioca starch or corn starch instead of regular flour.