Creamy Cheese Tortellini + Mushroom Soup -The EASIEST one-pot creamy soup EVER! Loaded with Three Cheese Tortellini , Mushrooms and Spinach. {Vegetarian, Comfort Food, Under 300 cal/serving, Ready in under 30 mins.}
Sometimes you just need comfort food. Nothing else will do. It needs to be CREAMY and it needs to be CHEESY and it needs to somehow make you forget that { it has been raining for about a bizillion days in a row in Seattle} or { insert your own reason for needing some comfort}.
Normally this means you’re diving into something that’s full of fat and calories…but not today! This Creamy Cheese Tortellini + Mushroom soup will completely satisfy that need for comfort food but each serving is under 300 calories!
As if it couldn’t get any better…this soup can be made in one-pot in less than 30 mins!
I’m using fresh three cheese tortellini but you could easily substitute your favorite type of tortellini (wild mushroom, chicken and artichoke etc.) or even fresh ravioli ( more on Ravioli Soup here– also under 300 calories/serving).
One pot…creamy comfort food…ready in 30 mins. and under 300 calories ? Oh YES please!
Creamy Cheese Tortellini + Mushroom Soup
Ingredients
- 2 tsp butter or olive oil
- 1 medium onion diced
- 6 oz. cremini or white mushrooms, sliced
- 2 carrots peeled and sliced
- 2 cloves garlic chopped
- ½ tsp dried thyme
- ½ tsp red pepper flakes
- ¼ cup flour
- 6 cup chicken broth low sodium ( for vegetarian version use vegetable broth)
- 1 bay leaf
- 1 package fresh cheese Tortellini approx. 8-10 oz.
- ½ cup half and half or cream
- 2 cups fresh spinach
- salt & pepper to taste
- grated Parmesan cheese for topping optional
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, mushrooms , carrots and garlic. Cook , stirring occasionally, until the onions are translucent and the mushrooms and carrots are tender (approx. 10 min). Stir in thyme and red pepper flakes until fragrant (approx.1 min.).
- Whisk in flour until lightly browned (approx. 1 min). Add chicken stock and bay leaf, whisking constantly, until slightly thickened (approx. 5 min). Add tortellini and bring to a near boil, reduce heat and simmer until the tortellini is tender ( approx. 5 mins).
- Stir in half and half until heated through ( approx. 1-2 mins) . Remove from heat. and remove bay leaf. Add in spinach and stir until it begins to wilt. Season with salt and pepper to taste. Serve immediately .Garnish with grated Parmesan cheese.
Nutrition
Hi, Susan….that tortellini mushroom soup looks wonderful! 🙂 I love the flavor combination and those little tortellinis filled with cheese. Great recipe <3