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In the world of comfort food, few dishes can rival the warmth and satisfaction offered by a hearty bowl of creamy soup. Today, we're diving into a delightful recipe that brings together the richness of cheese tortellini, the earthy flavors of mushrooms, and the vibrant freshness of spinach: Creamy Parmesan Mushroom and Spinach Tortellini Soup. This dish is not only a feast for the senses but also a quick and wholesome meal that is perfect for any season.

Creamy Parmesan Mushroom and Spinach Tortellini Soup

A delightful twist on a classic dish.
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

8 ounces cremini mushrooms, sliced

4 cups vegetable broth

1 cup heavy cream

1 cup fresh spinach, roughly chopped

10 ounces cheese tortellini (fresh or frozen)

1 teaspoon Italian seasoning

½ teaspoon salt (to taste)

¼ teaspoon black pepper (to taste)

½ cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 2-3 minutes until softened. Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are golden brown and have released their moisture.

    Add the Broth and Seasoning: Pour in the vegetable broth and bring the mixture to a gentle simmer. Stir in the Italian seasoning, salt, and black pepper.

      Cook the Tortellini: Add the cheese tortellini to the pot and cook according to package instructions (usually around 3-5 minutes for fresh tortellini and about 7-10 minutes for frozen). Stir occasionally to prevent sticking.

        Make it Creamy: Once the tortellini is cooked, reduce the heat to low and slowly pour in the heavy cream, stirring gently to combine. Allow the soup to heat through but do not let it boil.

          Add Spinach and Cheese: Stir in the chopped spinach and grated Parmesan cheese until the spinach wilts and the cheese is melted and creamy. Taste the soup and adjust seasoning if necessary.

            Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread on the side for dipping.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings