Make this homemade tortellini and mushroom soup for a comforting meal the whole family will love! Featuring tortellini, fresh vegetables, and Parmesan cheese, this soup is easy to make and certain to be a hit at the dinner table.

Tortellini Soup Recipe

Jess poses with tortellini soup ingredients.

Ingredients you will need:

  • 16 oz. portabella mushrooms, sliced
  • 1 onion, chopped
  • 8 oz. spinach
  • 1 C. Parmesan cheese
  • 2 T. extra virgin olive oil or butter
  • 1/4 C. flour
  • 1 C. milk
  • 1 C. white wine
  • 6 C. chicken or vegetable broth
  • 1 package frozen tortellini
  • 4 garlic cloves, chopped
  • 1 t. thyme
  • Salt and pepper to taste

First, chop onion and garlic cloves.

Jess chops garlic and onion with the Rada French Chef knife.

Cook onion and garlic in a pan with either extra virgin olive oil or butter.

Jess stirs onion and garlic with the Rada Non-Scratch School

Chop mushrooms and add to pot once onion and garlic have become translucent. Cook over medium-high heat. Add seasoning and thyme.

Jess stirs chopped mushrooms.

Add mixture consisting of 1 cup milk and 1/4 cup flour.

Jess adds milk and flour to soup.

Stir and allow time to cook.

Jess stirs soup to thicken it.

Add broth, white wine, and black pepper.

Jess adds vegetable broth to pan.

Add Parmesan cheese. Stir.

Jess adds Parmesan cheese to soup.

Add spinach. Stir.

Jess adds spinach to pan.

Add cheese tortellini and stir. Allow time to cook.

A pan of tortellini soup.

Serve and enjoy!

A bowl of tortellini soup.

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Tortellini Soup Video Recipe


Start Video Transcript

Hi there, Jess in the Rada Kitchen, thanks for joining me. Today we are going to make a creamy mushroom and tortellini soup. It’s comforting, delicious, and ready in no time. We’re going to start by prepping our vegetables.

First we’ll chop 4 garlic cloves. Then we’ll chop an onion to make the flavor base of our soup. For our chopped onion you can use white or red. I’m going to use a sweet red onion. I’m going to put it blossom side up. We’ll go back down the top and we’re going to use the whole onion for this.

We are going to start sweating our onion and garlic. You can add this to 2 tablespoons of extra virgin olive oil or butter. Then while we’re letting that cook we’ll slice some portabella mushrooms. I like the rich flavor.

Our garlic and onion has become translucent. To this we’re going to add those chopped mushrooms and cook them over medium-high heat. Then we’re going to add in some seasoning and thyme. I’m going to whisk in a cup of milk with about ¼ cup flour. This is going to be our thickening agent. Then we’ll cook off the flour flavor for a few minutes before we add the rest of our wet ingredients.

Now I’m going to add in 6 cups of veggie broth. Give it a stir. Then we’ll add white wine and black pepper and about half a cup of Parmesan cheese. Then stir it again. We are now ready for 8 to 10 ounces of fresh spinach. Put it in and give it a stir. And now for our cheese tortellini. We’ll let that cook and then it’s ready to serve.

So here we have our soup hot off the stove. This would pair perfectly with some crusty bread. Thanks so much for joining me today! Be sure to subscribe to our YouTube channel, and visit our website at

End of Video Transcript

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