Creamy Vegetarian Tortellini Soup with Mushrooms and Spinach Recipe

Introduction

This creamy vegetarian Tortellini Soup is a comforting and flavorful meal, perfect for chilly days. Packed with mushrooms, spinach, and cannellini beans, it offers a rich broth and tender tortellini for a satisfying bowl.

Ingredients

• 12oz / 340g tortellini of choice (porcini mushroom recommended)
• 11oz / 300g cremini mushrooms
• 1 can cannellini beans
• 4 cups vegetable broth (low sodium) plus 1 cup water
• 1 large onion
• 2 large garlic cloves
• 2 small-medium carrots
• 2 celery sticks
• 3 tablespoons tomato paste
• ½ cup milk of choice (unsweetened soy milk recommended)
• 2oz / 55g freshly grated parmesan cheese or vegan parmesan
• 3 cups chopped spinach
• 1 teaspoon oregano
• ½ teaspoon turmeric powder
• 2 tablespoons extra virgin olive oil
• Salt and black pepper to taste

Instructions

1. Step 1: Dice the onion, garlic, carrots, and celery into small cubes. Slice the cremini mushrooms.
2. Step 2: In a large pot, heat 1 tablespoon of olive oil and sauté the mushrooms until browned. Season with salt and pepper, then transfer them to a plate.
3. Step 3: Add another tablespoon of olive oil to the pot and sauté the diced onion, celery, and carrots until softened, about a few minutes.
4. Step 4: Stir in the garlic, turmeric powder, and tomato paste. Cook for 3-5 minutes to let the tomato paste caramelize and deepen in flavor.
5. Step 5: Blend the cannellini beans in a blender or food processor until smooth to create a puree.
6. Step 6: Pour in the vegetable broth, water, pureed cannellini beans, and oregano. Season with salt and pepper. Cover and simmer on low-medium heat for 15 minutes.
7. Step 7: Add the cooked mushrooms, chopped spinach, milk, and grated parmesan cheese to the pot. Stir gently to combine.
8. Step 8: Add the tortellini and cook according to the package instructions, typically 2-5 minutes, until tender.
9. Step 9: Serve the soup hot, garnished with extra parmesan, chopped parsley or basil, or red pepper flakes if desired. Enjoy your creamy tortellini soup!

Tips & Variations

• For a vegan version, substitute dairy parmesan with nutritional yeast or a vegan cheese alternative, and use a plant-based milk.
• You can swap cremini mushrooms with button or portobello mushrooms depending on availability and preference.
• Add fresh herbs like thyme or rosemary during simmering for extra aroma.
• If you prefer a thicker soup, reduce the added water or cook the soup uncovered for a few extra minutes.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if it thickens too much. Avoid freezing as the creaminess and texture of tortellini may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this soup?

Yes, frozen tortellini works well. Just add a minute or two to the cooking time as needed and cook until tender according to package directions.

Is this soup gluten-free?

Traditional tortellini contains gluten, but you can use a gluten-free tortellini to make this soup gluten-free. Always check labels to ensure all ingredients meet your dietary needs.

Creamy Vegetarian Tortellini Soup with Mushrooms and Spinach Recipe

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★★★★★

4.5 from 50 reviews

• Author: Lana
• Total Time: 35 minutes
• Yield: 5 servings 1x
• Diet: Vegetarian

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Description

This creamy vegetarian Tortellini Soup features tender tortellini, sautéed cremini mushrooms, and a flavorful blend of vegetables in a rich, creamy broth made with blended cannellini beans and soy milk. Enhanced with Parmesan cheese and aromatic spices, this comforting soup is packed with nutrients and perfect for a hearty, healthy meal in just 35 minutes.

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Ingredients

Scale 1x2x3x

Soup Base

• 4 cups low sodium vegetable broth
• 1 cup water
• 1 can (about 15 oz) cannellini beans
• 3 tablespoons tomato paste
• 1 teaspoon oregano
• ½ teaspoon turmeric powder
• Salt and black pepper to taste

Vegetables

• 11 oz (300 g) cremini mushrooms, sliced
• 1 large onion, diced
• 2 large garlic cloves, diced
• 2 small-medium carrots, diced
• 2 celery sticks, diced
• 3 cups chopped spinach

Other Ingredients

• 12 oz (340 g) tortellini of choice (porcini mushroom tortellini recommended)
• ½ cup unsweetened soy milk
• 2 tablespoons extra virgin olive oil
• 2 oz (55 g) freshly grated Parmesan cheese or vegan Parmesan

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Instructions

1. Prepare Vegetables: Dice the onion, garlic, carrots, and celery into small cubes. Slice the cremini mushrooms thinly to ensure even cooking.
2. Sauté Mushrooms: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the sliced mushrooms and cook until browned and tender, seasoning with salt and black pepper. Once done, transfer the mushrooms to a plate to set aside.
3. Sauté Base Vegetables: In the same pot, add another tablespoon of olive oil. Add diced onion, celery, and carrots. Sauté for several minutes until the vegetables soften and become fragrant.
4. Add Garlic and Spices: Incorporate the diced garlic, turmeric powder, and tomato paste into the pot. Fry for 3 to 5 minutes, stirring frequently, allowing the tomato paste to cook down and release its deep flavors.
5. Blend Beans: In a blender or food processor, puree the cannellini beans until smooth to create a creamy, thickening base for the soup.
6. Simmer Soup: Pour in the vegetable broth, water, blended cannellini beans, and oregano. Season with salt and black pepper to taste. Cover the pot with a lid and let the soup simmer on low to medium heat for 15 minutes to meld the flavors.
7. Finish Soup: Add the cooked mushrooms, chopped spinach, soy milk, and grated Parmesan cheese to the pot. Stir to combine evenly.
8. Cook Tortellini: Add the tortellini to the soup and cook according to the package instructions, generally 2 to 5 minutes, until al dente and heated through.
9. Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese, chopped parsley or basil, or a sprinkle of red pepper flakes for added flavor and visual appeal. Enjoy hot.

Notes

• You can substitute soy milk with any other plant-based milk or regular milk as preferred.
• If vegan, use vegan Parmesan cheese alternative or nutritional yeast.
• For added protein, consider adding extra beans or a sprinkle of toasted nuts on top.
• If you prefer a thinner broth, add more vegetable broth or water to adjust consistency.
• Feel free to swap in other greens such as kale or Swiss chard if spinach is unavailable.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: vegetarian tortellini soup, creamy tortellini soup, mushroom tortellini soup, Italian vegetarian soup, vegetable tortellini soup, easy creamy soup recipe