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Three-Cheese Tortellini and Mushroom Soup is warm and satisfying, with cheesy pasta in every bite. Top it with freshly shaved Parmigiano Reggiano, and you’ll experience a wonderful umami taste sensation.
Mushroom Tortellini Soup
Soup is the perfect one-pot meal for busy nights when you’re short on time. I’ve included instructions for the Instant Pot and stovetop so you can cook it however you prefer. And if you think you don’t like mushrooms, you should still try making this easy Mushroom Tortellini Soup. Multiple readers commented that this dish changed their minds about the controversial vegetable! However, if you’re still unsure about mushrooms, swap them for a vegetable you like or try this Spinach Tortellini in Brodo recipe or my Sausage Tortellini Soup.
Why You’ll Love This Mushroom Tortellini Soup Recipe
- Healthy: Mushrooms have achieved superfood status, and with good reason. They contain essential vitamins and minerals, including heart- protecting copper, B vitamins, and antioxidants. These fabulous fungi come in many different varieties and are very versatile.
- Convenient: Cook it all in one pot for minimal cleanup.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian (if using vegetable broth–perfect for Meatless Mondays), gluten-free (if using GF tortellini)
If you make this simple mushroom tortellini soup recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Mushroom Tortellini Soup Ingredients
Earthy mushrooms and cheesy tortellini combine to make a comforting, hearty soup. See the recipe card for the exact measurements.
- Butter to saute the vegetables in
- Mirepoix: Saute celery, onion, and carrot with garlic to create a fragrant base for the soup.
- Liquid: Use reduced-sodium broth and water.
- Mushrooms: I like using shiitakes and baby bellas for the best umami flavor.
- Parmigiano Reggiano Rind is optional, but I recommend using it since it adds so much depth and flavor. Some supermarkets sell rinds; if not, just buy a block of parm and cut off the rind. Then, grate the Parmigiano Reggiano over your bowl before serving.
- Tortellini: I usually buy Buitoni Three Cheese Tortellini.
- Seasoning: Salt and black pepper to taste
How to Make Mushroom Tortellini Soup
I’ve included instructions for the stovetop and Instant Pot. The cooking process is similar, but the Instant Pot is a little faster. The recipe card below contains printable instructions.
- Mirepoix: Cook the carrots, celery, onion, and garlic in melted butter in a large pot on the stove or in the Instant Pot.
- Stovetop: Add the broth, water, mushrooms, and cheese rind to the pot, increase the heat, and bring to a boil. Once boiling, add salt and pepper, reduce the heat to low, and simmer for 20 minutes. Then, add the tortellini and cook according to the package directions.
- Instant Pot: Add the same ingredients to the IP and cook on high pressure for 10 minutes. Do a quick release (i.e., switch the valve from Seal to Vent). Then, add the tortellini, press “Saute,” and cook according to package directions.
- Serve: Remove the rind and top with Parmigiano Reggiano if desired.
Variations
- Vegetarian Tortellini Soup: Swap chicken broth for vegetable broth.
- Broth: Substitute bone broth for a protein boost. If the mushroom soup needs more seasoning, add a spoonful of Better Than Bouillon.
- Mushrooms: Use whatever kind you can find. White button mushrooms and portobellos would also work.
- Hate Mushrooms? Replace them with another veggie, like zucchini, bell peppers, or canned diced tomatoes. You could also double the carrots and celery.
- Greens: Add kale, Swiss chard, or spinach to this mushroom tortellini soup.
- Pasta: Use any flavor of tortellini, or swap it for ravioli. If you can’t eat gluten, find a gluten-free tortellini.
- Dairy-Free: Use regular pasta, like orecchiette, fusilli, or farfalle, and omit the rind.
- Protein: Add chicken breasts or thighs, ground turkey, or Italian sausage.
- Spice: Add some crushed red pepper.
- Parmesan Rind Tip: When I grate a parmesan wedge, I save the rind in my freezer, so I always have one to throw into soups and stews.
What to Serve with Mushroom Tortellini Soup
Pair this healthy mushroom tortellini soup with crusty bread and a simple arugula salad.
Storage
- Refrigerate the soup for 4 days. The tortellini can get mushy, so below are a few options for how to store it:
- Remove the tortellini from the broth and store them and the broth in separate containers.
- Cook the tortellini in a separate pot and add to individual servings of soup.
- Store everything together. If the pasta absorbs the liquid, you may need to add more broth or water when reheating.
- Freeze it for 3 months. Leave a little space in the containers since the liquid will expand once frozen. Defrost it in the fridge the day before eating it.
- Microwave or warm it on low heat on the stove.
More Tortellini Recipes You’ll Love
- Sausage Tortellini Soup
- Turkey Meatball Tortellini Soup with Spinach
- Tortellini Salad
- Spinach Tortellini Soup
- Chilled Italian Shrimp Tortellini Pasta Salad
Three Cheese Mushroom and Tortellini Soup
Three Cheese Tortellini and Mushroom Soup is warm and satisfying, with tortellini in every bite. Top this with some fresh shaved Parmigiano Reggiano and you’ll experience a wonderful unami taste sensation.
Yield: Servings
Serving Size: 1 1/2 cups
Ingredients
- 2 tsp butter
- 2 stalks of celery, chopped
- 1 small onion, chopped
- 1 carrot, peeled & chopped
- 2 cloves of garlic, minced
- 8 cups reduced sodium chicken broth, vegetable broth for vegetarians
- 2 cups water
- 5 oz shitaki mushrooms, sliced
- 8 oz baby bella mushrooms, sliced
- 1 small Parmigiano Reggiano rind, optional
- 9 oz three cheese tortellini, Buitoni
- salt to taste
- 1/2 tsp fresh ground pepper
- Parmigiano Reggiano, grated (optional for topping)
Instructions
- Stove top: In a large pot, melt the butter over medium-low heat. Add the celery, onion, carrot and garlic, cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
- Add the chicken broth, water, mushrooms, cheese rind and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste) and black pepper; stir to combine. Reduce heat to low, simmer until mushrooms are soft, about 20 minutes. Add tortellini and cook according to package directions for al dente.
- Once cooked, remove the rind, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired. Makes 12 cups.
Instant Pot:
- Press saute and melt the butter over medium-low heat. Add the celery, onion, carrot and garlic and cook until vegetables begin to soften, 5 minutes.
- Add the chicken broth, water, mushrooms and cheese rind, cook covered high pressure 10 minutes, then quick release, add the tortellini and press saute. Boil and cook according to package directions.
- Once the tortellini is cooked, remove the rind, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired. Makes 12 cups.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 1/2 cups, Calories: 137 kcal, Carbohydrates: 19 g, Protein: 7.5 g, Fat: 3.5 g, Saturated Fat: 1.5 g, Cholesterol: 13 mg, Sodium: 708.5 mg, Fiber: 2.5 g, Sugar: 4 g
