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Mushroom Tortellini Soup Recipe
Mushroom Tortellini Soup Recipe photo by Taste of Home

Mushroom Tortellini Soup Recipe

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This colorful veggie soup gets all bulked up thanks to cheesy tortellini. It's a real comfort on a cold or rainy day. —Jen Lucas, Baldwinville, Massachusetts
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 2 tablespoons olive oil
  • 1/2 pound sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
  • 1 package (19 ounces) frozen cheese tortellini
  • 2 cups fresh baby spinach, coarsely chopped
  • 1/8 teaspoon pepper
  • Shredded Parmesan cheese, optional

Nutritional Facts

1-1/3 cups (calculated without cheese) equals 261 calories, 10 g fat (3 g saturated fat), 14 mg cholesterol, 1084 mg sodium, 32 g carbohydrate, 3 g fiber, 10 g protein.


  1. In a Dutch oven, heat oil over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
  2. Add broth and tomatoes; bring to a boil. Add tortellini; cook, uncovered, 3-4 minutes or just until tortellini float (do not boil). Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese. Yield: 6 servings.
Originally published as Mushroom Tortellini Soup in Simple & Delicious August/September 2014

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Reviewed Nov. 1, 2014

"Loved it! I used chicken broth instead though"

Reviewed Aug. 2, 2014

"This was delicious! My husband called it 'restaurant quality'!

I used fresh tomatoes, basil, parsley and sage out of the garden! Yum!!"

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