Rich Parmesan Mushroom & Spinach Tortellini Soup: A Creamy Comfort Bowl

In a large pot, heat the olive oil over medium heat. Add the sliced mushrooms and cook for 5-6 minutes, until they’re softened and browned. Add the minced garlic and cook for another 30 seconds until fragrant.
Prepare the Broth:

Pour in the broth and bring the mixture to a simmer. Stir in the dried thyme, oregano, salt, and pepper. Let the broth simmer for about 10 minutes to allow the flavors to meld.
Add the Cream and Parmesan:

Stir in the heavy cream and grated parmesan cheese, then continue simmering for another 5 minutes. Taste and adjust the seasoning with more salt or pepper if needed.
Cook the Tortellini:

Add the tortellini to the simmering soup and cook according to the package directions (usually about 3-5 minutes for fresh or 7-10 minutes for frozen). Stir occasionally to prevent the tortellini from sticking to the bottom of the pot.
Add the Spinach:

Once the tortellini is cooked, stir in the chopped spinach and let it wilt into the soup for 1-2 minutes.
Serve:

Ladle the soup into bowls and garnish with fresh parsley and additional parmesan cheese if desired. Serve warm and enjoy!
Serving and Storage Tips