If you’re craving a cozy, comforting bowl that feels like a warm hug on a chilly day, then you absolutely have to try this Creamy Three Cheese Tortellini Soup with Mushrooms and Vegetables Recipe. It’s a luscious medley of tender pasta pockets filled with cheese, earthy mushrooms, and bright vegetables all swimming in a rich, creamy broth. Every spoonful bursts with flavor, combining silky textures and vibrant colors that make this soup as beautiful as it is delicious. Whether you’re cooking for family or friends, this recipe will quickly become your go-to for easy, heartwarming meals.
Ingredients You’ll Need
The magic of the Creamy Three Cheese Tortellini Soup with Mushrooms and Vegetables Recipe lies in its simple, fresh ingredients. Each component plays a crucial role in building layers of flavor and texture, bringing the soup to life with every stir. From creamy tortellini to fragrant garlic and hearty mushrooms, every bite is perfectly balanced.
- 2 tsp butter: Adds a silky richness and helps sauté the vegetables to perfection.
- 2 stalks celery (chopped): Brings a subtle crunch and fresh, herbal notes to the soup.
- 1 small onion (chopped): Provides a sweet and savory base for deep flavor development.
- 1 carrot (peeled & chopped): Adds natural sweetness and vibrant color for an inviting appearance.
- 2 cloves garlic (minced): Infuses the broth with aromatic warmth and depth.
- 8 cups reduced sodium chicken broth (or vegetable broth for vegetarians): The flavorful liquid foundation that ties all the ingredients together.
- 2 cups water: Balances the broth concentration for a perfectly light yet hearty soup.
- 5 oz shiitake mushrooms (sliced): Adds an earthy, umami-rich element that complements the creamy base.
- 8 oz baby bella mushrooms (sliced): Provides a meaty texture and additional depth of mushroom flavor.
- 1 small Parmigiano Reggiano rind (optional): Boosts the savoriness of the broth with traditional Italian character.
- 9 oz three cheese tortellini (such as Buitoni): The star ingredient; cheese-filled pasta pockets make every bite joyful and satisfying.
- Salt (to taste): Enhances all the flavors, bringing balance and brightness.
- 0.5 tsp fresh ground pepper: Adds a subtle kick and warmth to round out the flavor profile.
- Parmigiano Reggiano (grated, optional for topping): A gorgeous finishing touch for added nuttiness and melt-in-your-mouth texture.
How to Make Creamy Three Cheese Tortellini Soup with Mushrooms and Vegetables Recipe
Step 1: Sauté the Aromatics and Vegetables
Begin by melting the butter in a large pot over medium heat. Once melted, add the chopped celery, onion, and carrot. Sauté these vegetables gently for about 5 to 7 minutes until they soften and the onion turns translucent. This step draws out the natural sweetness of the vegetables, setting the stage for a flavorful broth. Next, stir in the minced garlic and cook for another minute until fragrant—your kitchen will start to smell amazing!
Step 2: Add Mushrooms and Liquids
Now, toss in both the sliced shiitake and baby bella mushrooms. Continue cooking for about 5 minutes until the mushrooms soften and release their earthy aromas. Pour in the chicken or vegetable broth along with two cups of water, then add the optional Parmigiano Reggiano rind if you’re using one. Bring everything to a gentle simmer where the flavors will mingle beautifully over the next 20 minutes.
Step 3: Cook the Tortellini
With the broth simmering, it’s time to add your cheese-filled tortellini. Drop them gently into the soup and stir occasionally to prevent sticking. Cook according to the package instructions, usually around 3 to 5 minutes, until they’re perfectly tender yet still hold their shape. At this stage, season your soup with salt and fresh ground pepper to taste, making sure to taste as you go to strike that perfect seasoning balance.
Step 4: Final Touches and Serve
Once the tortellini is cooked through, turn off the heat and give the soup a final stir. If you skipped the rind, now is a great time to add a splash of cream or a handful of grated Parmesan for extra richness. Ladle the steaming soup into bowls, ready to be enjoyed immediately or customized with your favorite garnishes.
How to Serve Creamy Three Cheese Tortellini Soup with Mushrooms and Vegetables Recipe
Garnishes
To elevate your Creamy Three Cheese Tortellini Soup with Mushrooms and Vegetables Recipe, consider adding a generous sprinkle of freshly grated Parmigiano Reggiano right before serving. A few torn fresh basil or parsley leaves add a pop of green and refreshing herbal notes. For a bit of texture, a drizzle of good-quality olive oil or a scattering of crushed red pepper flakes can bring delightful contrast.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic knots, perfect for dipping and soaking up that luscious broth. A crisp green salad with a lemon vinaigrette provides a refreshing counterbalance to the creamy richness. Roasted vegetables or a simple antipasto platter also make fantastic companions to round out the meal.
Creative Ways to Present
Why not impress your guests by serving this soup in mini bread bowls or rustic ceramic mugs for a cozy, inviting feel? You could also layer the soup with a sprinkling of grated cheese and broil it briefly to create a bubbly, golden crust on top. For a casual gathering, small shot glasses filled with the soup make charming, easy-to-serve appetizers.
Make Ahead and Storage
Storing Leftovers
This soup is fantastic for leftovers and can be stored in an airtight container in the refrigerator for up to three days. Because the tortellini absorbs broth over time, it’s best to keep the soup a bit broth-heavy if you plan on saving some for later. When you’re ready to enjoy, simply reheat gently on the stove to bring back that comforting warmth.
Freezing
Freezing the Creamy Three Cheese Tortellini Soup with Mushrooms and Vegetables Recipe is possible but comes with a small caveat — the tortellini’s texture can change slightly after freezing. For best results, consider freezing the soup without the pasta and cook fresh tortellini when reheating. Store the soup base in a freezer-safe container for up to two months.
Reheating
To reheat, warm the soup slowly over low to medium heat on the stove, stirring occasionally. If the soup seems too thick, add a splash of water or broth to loosen it up. Add fresh or frozen tortellini towards the end of reheating to maintain its tender texture and avoid mushiness.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth and skip the Parmigiano rind if you want to keep it fully vegetarian. The flavors remain just as rich and satisfying.
What types of tortellini work best?
Cheese-filled tortellini, like the classic three cheese variety mentioned in the recipe, is ideal for a creamy, comforting soup. You can find great options in most grocery stores or homemade if you feel adventurous.
Can I use other types of mushrooms?
Yes, feel free to experiment! Cremini, portobello, or even button mushrooms make excellent substitutes or additions. Just slice them similarly for even cooking.
Is this soup good for meal prep?
Definitely! It stores well and reheats beautifully, making it a perfect weeknight dinner or lunch option that comforts and satisfies.
How do I get the soup creamier without adding cream?
Using the Parmigiano Reggiano rind while simmering adds natural creaminess and umami. You can also mash a few cooked vegetables into the broth to thicken it slightly without cream.
Final Thoughts
The Creamy Three Cheese Tortellini Soup with Mushrooms and Vegetables Recipe is one of those dishes that feels like a warm embrace, no matter the season. Its rich, creamy broth, combined with delicious cheese-filled pasta and earthy mushrooms, makes every spoonful something to celebrate. Don’t hesitate to try this recipe—you might just find it becoming a beloved staple in your kitchen for years to come.
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Creamy Three Cheese Tortellini Soup with Mushrooms and Vegetables Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This comforting three cheese tortellini soup combines tender tortellini pasta with a flavorful broth enriched by an array of fresh vegetables and mushrooms. Featuring celery, onion, carrot, and two types of mushrooms simmered gently in reduced sodium chicken broth, this hearty soup is perfect for a cozy meal. The optional addition of a Parmigiano Reggiano rind infuses the soup with deep umami flavor, while a sprinkle of grated Parmigiano on top adds a cheesy finish.
Ingredients
Base Ingredients
- 2 tsp butter
- 2 stalks celery, chopped
- 1 small onion, chopped
- 1 carrot, peeled and chopped
- 2 cloves garlic, minced
Broth
- 8 cups reduced sodium chicken broth (or vegetable broth for vegetarians)
- 2 cups water
- 1 small Parmigiano Reggiano rind (optional)
Mushrooms
- 5 oz shiitake mushrooms, sliced
- 8 oz baby bella mushrooms, sliced
Pasta and Seasoning
- 9 oz three cheese tortellini (such as Buitoni)
- Salt, to taste
- 0.5 tsp fresh ground pepper
- Parmigiano Reggiano, grated (optional for topping)
Instructions
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add chopped celery, onion, carrot, and minced garlic. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes.
- Add Broth and Mushrooms: Pour in the reduced sodium chicken broth and water. Add the Parmigiano Reggiano rind if using for enhanced flavor. Bring the mixture to a gentle boil, then reduce heat to a simmer. Add the sliced shiitake and baby bella mushrooms.
- Simmer Soup: Allow the soup to simmer uncovered for about 20 minutes to develop flavor and cook the mushrooms through.
- Cook Tortellini: Increase the heat to medium-high and add the three cheese tortellini to the soup. Cook according to package instructions, usually about 3-5 minutes, until the tortellini are tender and float to the surface.
- Season and Serve: Remove the Parmigiano rind if used. Season the soup with salt and fresh ground pepper to taste. Ladle into bowls and sprinkle with grated Parmigiano Reggiano if desired. Serve hot.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- The Parmigiano rind is optional but adds a rich, savory depth to the broth.
- Adjust seasoning at the end to avoid over-salting, especially if broth is salted.
- You can substitute fresh tortellini with frozen or dried, adjusting cook time accordingly.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
