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Mushroom Tortellini Soup

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 (2 quarts)


  • 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


  • In a Dutch oven, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer.
  • Add broth and tomatoes; bring to a boil. Add tortellini; cook, uncovered, just until tortellini float (do not boil), 3-4 minutes. Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese.
Nutrition Facts
1-1/3 cups (calculated without cheese): 261 calories, 10g fat (3g saturated fat), 14mg cholesterol, 1084mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 10g protein.

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Average Rating:
  • Les
    Oct 22, 2018

    My wife loves it and couldn't get enough. She wanted me to make another batch after finishing off the soup.

  • anna1950
    Oct 8, 2016

    Love Taste of Home recipes!!

  • michyln
    Nov 1, 2014

    Loved it! I used chicken broth instead though

  • anahaddy
    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!!