Three Cheese Tortellini and Mushroom Soup

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.
Three Cheese Tortellini and Mushroom Soup is warm and satisfying, with tortellini in every bite. Top this with some fresh shaved Parmigiano Reggiano and you'll experience a wonderful unami taste sensation.

Three Cheese Tortellini and Mushroom Soup is warm and satisfying, with tortellini in every bite. Top this with some fresh shaved Parmigiano Reggiano and you’ll experience a wonderful unami taste sensation.

Soup is the perfect one pot meal. Vegetarians can swap out the chicken broth for vegetable broth (also perfect for Meatless Mondays). Using the rind from the Parmigiano Reggiano cheese is optional, but if you have it I recommend using it, it adds so much depth and flavor. I’ve included Instant Pot directions along with the stove top directions.

Three Cheese Tortellini and Mushroom Soup is warm and satisfying, with tortellini in every bite. Top this with some fresh shaved Parmigiano Reggiano and you'll experience a wonderful unami taste sensation.

And a little nutritional tidbit about mushrooms, courtesy of registered dietician, Heather K Jones. This veggie has achieved superfood status and with good reason. It’s loaded with important vitamins and minerals, including heart-protecting copper, B vitamins and antioxidants. These fabulous fungus come in a lot of different varieties and are very versatile.

For those of you who don’t like mushrooms, you can certainly swap them for a vegetable you like, or try this Spinach Tortellini en Brodo recipe. Enjoy!

Three Cheese Tortellini and Mushroom Soup is warm and satisfying, with tortellini in every bite. Top this with some fresh shaved Parmigiano Reggiano and you'll experience a wonderful unami taste sensation.
Print WW Personal Points
4.28 from 18 votes
Did you make this recipe?

Three Cheese Mushroom and Tortellini Soup

137 Cals 7.5 Protein 19 Carbs 3.5 Fats
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Yield: 8 Servings
COURSE: Dinner, Soup
CUISINE: American
Three Cheese Tortellini and Mushroom Soup is warm and satisfying, with tortellini in every bite. Top this with some fresh shaved Parmigiano Reggiano and you'll experience a wonderful unami taste sensation.

Ingredients

  • 2 tsp butter
  • 2 stalks of celery, chopped
  • 1 small onion, chopped
  • 1 carrot, peeled & chopped
  • 2 cloves of garlic, minced
  • 8 cups reduced sodium chicken broth, vegetable broth for vegetarians
  • 2 cups water
  • 5 oz shitaki mushrooms, sliced
  • 8 oz baby bella mushrooms, sliced
  • 1 small Parmigiano Reggiano rind, optional
  • 9 oz three cheese tortellini, Buitoni
  • salt to taste
  • 1/2 tsp fresh ground pepper
  • Parmigiano Reggiano, grated (optional for topping)

Instructions

  • Stove top: In a large pot, melt the butter over medium-low heat. Add the celery, onion, carrot and garlic, cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
  • Add the chicken broth, water, mushrooms, cheese rind and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste) and black pepper; stir to combine. Reduce heat to low, simmer until mushrooms are soft, about 20 minutes. Add tortellini and cook according to package directions for al dente.
  • Once cooked, remove the rind, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired. Makes 12 cups.

Instant Pot:

  • Press saute and melt the butter over medium-low heat. Add the celery, onion, carrot and garlic and cook until vegetables begin to soften, 5 minutes.
  • Add the chicken broth, water, mushrooms and cheese rind, cook covered high pressure 10 minutes, then quick release, add the tortellini and press saute. Boil and cook according to package directions.
  • Once the tortellini is cooked, remove the rind, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired. Makes 12 cups.

Nutrition

Serving: 11/2 cups, Calories: 137kcal, Carbohydrates: 19g, Protein: 7.5g, Fat: 3.5g, Saturated Fat: 1.5g, Cholesterol: 13mg, Sodium: 708.5mg, Fiber: 2.5g, Sugar: 4g
WW Points Plus: 3
Keywords: Kid Friendly, One Pan, Pressure Cooker Recipes, Under 30 Minutes, Vegetarian Meals

Leave a Reply

Your email address will not be published.

Rate this Recipe:




210 comments

  1. I had trouble leaving a review last night so hopefully it doesn’t double up! I wasn’t really sure what to expect going into this one as opinions vary quite a bit but I ended up loving it! I used all the same mushrooms, chicken broth, and no rind as I didn’t think it’d need it anyway and I think that cuts down on salt a bit. I did use a little parm on top but I think I won’t next time because some of the cheese escaped into the broth from the tortellinis anyway. I used the IP method which was super quick and easy. Had a side of grilled cheese. Will def have this again many times!
    On freezing I don’t see why you couldn’t and I am going to try it the next time. This time the leftovers were for lunch and I took a peek and all the broth is still there, the mushrooms held up well and the tortellini’s seem to be the same size.  (Sorry if this posts twice!)

  2. If anyone knows anything about me it is how literal I am on skinnytaste recipes. I wasn’t sure going into this one, but for ME? This is a huge tasty winner. I didn’t use a parm rind because I’m hesitant on xtra salt. I used Bella mushrooms. But oh my did we enjoy this. Maybe it is a mushroom lover soup. I don’t know. But we will be making this many many times again. I served with grilled cheese yum!

  3. I’m obsessed with this soup. I literally eat it every day. But I end up having to throw out a few servings. Can I freeze it?

  4. We substituted the celery and carrots for bamboo shoots and green onions. We cooked the tortellini according to package, added to soup, then cooked for extra 5 mins. The recipe works well with only 4 cups of vegetable stock.

  5. So I added the half tsp of nutmeg and a tsp of better than boullion chicken when cooking veggies. Here’s my twist on it… 4 cups chicken broth AND 4 CUPS OF MUSHROOM STOCK!! AMAZING! Only used baby Bella sliced mushrooms. And added fresh parsley and spinach. OMG, perfect for COVID-19 pandemic presently . 

  6. Love, love, love this recipe! Dried shiitake mushrooms make for a  *much* more flavorful soup than fresh: reconstitute in 4 cups of water + 2 Tbsp Better Than Bouillon; nuke on high power for 5 mins (discard tough stems, chop the shrooms); then just use 6 more cups of plain water for rest of recipe. To add protein, I add 8 (store bought) turkey meatballs, quartered (or *Jimmy Dean* precooked Turkey Crumbles, other brands are inferior – trust me on this 🤪). Serve with crusty baguette – yumm.

  7. One of my favorite go to fall recipes! Thank you.

  8. On it’s own, this is not my favorite, however with just a slight alteration we LOVE it!
    As the vegges are cooking, I add about a teaspoon of the chicken flavored better than bullion and stir to combine. Then, in step two, before simmering, I add a good shake (maybe 1 teaspoon?) of nutmeg. These simple additions make all the difference in the world.

  9. I love 98% of your recipes Gina, but I would not make this one again. It was okay, but that is all. Also, I always wonder about people who add/change recipes and then rate it. If you add meatballs to this, it isn’t the same recipe! That being said, it might be better that way.

  10. We love this recipe.  Dried shiitake (1 oz, infused/rehydrated with the chicken broth) makes for a more flavorful broth than fresh shiitake. Also, I add 8 frozen, quartered, turkey meatballs for my meat-loving husband. 

    • That’s a great idea for the dried shiitake. I will have to try that! I love this soup, and I can see how that might make the broth even better.

  11. First recipe from this website that I didn’t love. It makes a lot and the mushrooms overtake it. 

  12. We love almost every single recipe we make from Gina’s site and blog. This soup isn’t bad, but definitely not my favorite. I’m happy to eat it for leftovers but will likely not make it again. My husband and I felt that it just didn’t have much flavor, and I’m not sure why since I followed instructions exactly and there are so many rave reviews. Maybe our mushrooms were bad? They had no flavor at all. Oh well! We enjoy trying new things so no worries that this wasn’t a winner for us. 

  13. This soup was perfect for a Cold winter day, AND super easy to make! My 4 and 6 yr old sons devoured their bowls!

  14. While this was super flavorful and tasted delicious, I didn’t find it super filling. Not every recipe will be for everyone, and that’s OK. I have made several Skinnytaste recipes lately that I loved, which prompted me to order a cookbook. Thank you so much for all the recipes!

  15. This is really good soup. I made it last night brought left overs for lunch today. It was easy. And, did I say it was really good?