Recipe Box, Spinach & Cheese Tortellini Soup with Parmesan, Sausage, and Mushrooms

I have been all about soup lately,

and this one is truly a complete and satisfying meal in a bowl!

This soup has 2 kinds of tortellini, fresh mushrooms and spinach,

sausage and Parmesan cheese,

in a lovely wine laced broth seasoned with roasted garlic and onions

Serve it with a nice piece of crusty bread for soaking up every last drop!

Chop the onion and brown the sausage and you are half way there!

Melt butter in a heavy soup pot or Dutch oven

and cook the onions and mushrooms until softened

Squeeze roasted garlic from garlic paper shell

Stir in flour, thyme and cook, stirring,

until the flour starts to turn a light golden brown, about 2-3 minutes

Add the wine and deglaze the pan

Add sausage and roasted garlic to pot

Add broth

I used a family size package containing both spinach and cheese tortellini

and low sodium chicken broth

Add the tortellini into the broth, it will soften as the soup simmers

Add Parmesan, and spinach and let it wilt down into soup

Add milk or cream* and season to taste

{I used 2% milk so it wasn’t very creamy,

if you want a creamier result use cream}

All done!

Serve it up topped with more freshly grated Parmesan

This recipe was adapted from Closet Cooking

Spinach & Cheese Tortellini Soup with Parmesan, Sausage & Mushrooms

Prep Time 20 minutes
Cook Time 40 minutes
roasted garlic 1 hour
Course Main Course, Soup
Cuisine American, Italian
Servings 4


  • 2 tablespoons butter or oil
  • 8 ounces mushrooms quartered or sliced
  • 1 onion diced
  • 1 head garlic roasted
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup flour
  • 1/2 cup red or white wine or broth
  • 6 cups vegetable broth or chicken broth
  • 20 ounces spinach & cheese tortellini
  • 1/2 cup parmigiano reggiano parmesan, grated
  • 10 ounces baby spinach coarsely chopped
  • 1/2 cup cream or milk
  • salt and pepper to taste


  • Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes.
  • Mix in the garlic, thyme and flour and cook, stirring, until the flour starts to turn a light golden brown, about 2-3 minutes.
  • Add the wine and deglaze the pan.
  • Add the broth and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
  • Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste and remove from heat.
Keyword main dish soup, pasta soup, sausage, mushroom and tortellini soup, soup, tortellini

Don’t forget a piece of crusty bread for soaking



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18 Responses to “Recipe Box, Spinach & Cheese Tortellini Soup with Parmesan, Sausage, and Mushrooms”
  1. This looks so delicious! Perfect for a chilly autumn night!

  2. Rosie M. says:

    My mouth started watering when I was looking at the ingredients and following your step-by-step instructions! This recipe is in my future. Thank you, Jenna!

  3. I love soup season and this has so many of my favorite ingredients! Looks like a keeper!

  4. Jenna, I love soup and this looks heavenly on a cool autumn night. Happy Wednesday!

  5. Fabby says:

    Oh my, this soup looks amazing ! I am hungry already for it. We love soups. Thank you for sharing the recipe with us my friend.

  6. lghiggins says:

    I think fall is in the air. That looks like the perfect comfort food.

  7. lulu says:

    This would be great followed by your bread pudding.

  8. thefrenchhutch says:

    Great recipe Jenna. I love soup and chili and this week was a great time to pull out the soup pot. I always get so hungry after looking at your recipe box posts!!!!! Yum……….

  9. Judy Brucker says:

    I love that you show all the ingredients in your photos!

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