This creamy tomato tortellini soup is pure comfort. It’s made with tender mushrooms, fresh spinach, and a rich tomato broth finished with a splash of cream. It’s the kind of easy, cozy soup you make on a chilly day when only something warm, comforting, and deeply satisfying will do.

This soup is my ideal cold-day recipe – hearty (even without meat), rich, savory, and so easy to make. With just a few simple ingredients and a little simmer time, you’ll be cozying up with a warm bowl of goodness in no time.

Ingredients

Mushrooms: I like baby bella mushrooms, but you can use any variety you love. Chop them small so they melt into the soup and add great texture.
Tomato paste: The secret shortcut to big, rich flavor fast. Tomato paste gives the broth a deep, concentrated taste, like it simmered for hours.
Vegetable broth: I stick with veggie broth to keep things meatless, but chicken broth or even beef broth both work if you want to add a different flavor.
Tortellini: I use frozen cheese tortellini, but refrigerated works, too. Just follow the cook time on the package because the cook time may vary depending on the brand you use. The pasta cooks in the soup – no extra pot needed.
Heavy cream: A splash at the end balances the tomato paste and gives the broth a silky finish.
Fresh spinach
Italian seasoning
Salt and pepper
Olive oil

How to Make It

☑️ Brown the Mushrooms

First step, brown the mushrooms. It will take about 10 minutes or so for the mushrooms to release their moisture and then start to brown as the moisture cooks off. Add the salt, pepper, and Italian seasoning while they brown and give them a good stir every so often.

☑️ Cook the Spinach

Once they’re golden and meaty, add the onion, garlic, and spinach and – yes, you guessed it – stir until the spinach is wilted.

☑️ Simmer

Add the tomato paste and stir until the veggies are mixed into it. Add the broth and stir until the tomato paste has melted into the broth. Bring the broth to a simmer.

☑️ Cook the Tortellini

Once the broth is simmering, add the tortellini. Simmer the pasta in the soup until it’s tender. If you use frozen tortellini, it will only take a few minutes.

☑️ Make It Creamy and Serve!

Turn the heat off and stir in the creamy. Ladle into bowls and that’s it – enjoy your cozy tortellini soup.

More Pasta Soup Recipes

Creamy Mushroom Tortellini Soup

A cozy tomato tortellini soup loaded with mushrooms and spinach. It’s rich, hearty, and so easy to make.

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Author: April Anderson

Servings: cups (approximately)

Prep Time: 15

Cook Time: 30

Total Time: 45

Ingredients

1 tablespoon olive oil
8 ounces baby bella mushrooms chopped
½ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon Italian seasoning
1 small yellow onion chopped
4 large cloves garlic minced
10 ounces fresh spinach roughly chopped
1 (6-ounce) can tomato paste
1 (32-ounce) box vegetable broth
12 ounces frozen cheese tortellini
1/4 cup heavy cream

Instructions

Heat the olive oil in a large pot over medium-high heat. Add the chopped mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon Italian seasoning. Stir the mushrooms often until they are browned, about 10 minutes or so.
Add the onions, garlic, and chopped spinach to the pot. Stir until the spinach is wilted and then add the tomato paste. Stir the paste so it coats the other ingredients.
Pour the broth into the pot and stir until the tomato paste melts into the broth. Bring the soup to a simmer.
Once the soup is simmering, add the frozen tortellini. Simmer it in the soup for three to five minutes or until tender.
Take the pot off the heat and stir in the cream. Ladle into bowls and enjoy!

Notes

This soup is best when it’s made because the tortellini will continue to absorb the broth. If you store the leftovers they won’t be as soupy and the pasta will be too soft and almost mushy.

If you only want to serve half the soup, only cook half the tortellini. Store the leftover soup (without the pasta) in the refrigerator – it will keep for a few days. Heat it on the stove and, once it’s simmering, add the frozen tortellini.

This soup is delicious as it is, but it never hurts to add a sprinkle of fresh herbs (like parsley or basil) and grated Parmesan cheese to take it up a notch.