• 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-friendlyvegetarian(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 InstagramTikTok, or Facebook!Earthy mushrooms and cheesy tortellini combine to make a comforting, hearty soup. See the recipe card for the exact measurements.

Seasoning: Salt and black pepper to taste

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.

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.

  1. Mirepoix: Cook the carrots, celery, onion, and garlic in melted butter in a large pot on the stove or in the Instant Pot.
  2. 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.
  3. 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.
  4. 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.

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.

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