Mushroom Tortellini Soup

• 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  mushroomtortellini soup recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!Earthy mushrooms and cheesy tortellini combine to make a comforting, hearty soup. See the recipe card for the exact measurements.

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.