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Three Cheese Tortellini and Mushroom Soup

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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 Mushroom and Tortellini Soup

4.32 from 19 votes
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.
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.
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Yield: 8 Servings
Serving Size: 1 1/2 cups


  • 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)


  • 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.

Last Step:

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Serving: 1 1/2 cups, Calories: 137 kcal, Carbohydrates: 19 g, Protein: 7.5 g, Fat: 3.5 g, Saturated Fat: 1.5 g, Cholesterol: 13 mg, Sodium: 708.5 mg, Fiber: 2.5 g, Sugar: 4 g


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211 comments on “Three Cheese Tortellini and Mushroom Soup”

  1. OMG the best mushroom soup! I used a reviewer suggestion and used 4 cups vegetable stock and 4 cups better than bouillon mushroom base. Chose to not use parmesan rind (salt concerns). Followed the rest as written. So flavorful. A definite make-again, and again, and again…Thanks Gina!

  2. 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!)

  3. 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!

  4. 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?

  5. 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.

  6. 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 . 

  7. 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.

  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. Avatar photo
    Cheryl A Erlandson

    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. 

    1. 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. 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. 

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

  13. 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!

  14. 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?

  15. I don’t get this step. It’s saying to add the tortellini twice on the Instant Pot directions?

    Add the chicken broth, water, mushrooms, cheese rind and tortellini, cook covered high pressure 10 minutes, then quick release, add the tortellini and press saute. Cook according to package directions.

  16. This was so good! And exactly what I was looking to eat make and eat after a week of being sick. It completely hit the spot! Love love love!

  17. Second time making this using your Instant Pot directions, Only correction is to be sure to keep the tortellini out of the pressure cook,.. add to pot AFTER and cook according to package directions, I under cook them so when I reheat I don’t blow them out. So yummy with an incredibly deep umami flavor.

  18. This turned out great! It took a little longer than I anticipated, but I’m not a very skilled cook so I’m slower in the kitchen compared to someone with more experience. I love mushrooms so this was great for me. Also, I’m a vegetarian so I used vegetable broth. I love how this recipe incorporated the good parmesan cheese. It made it seem fancy and indulgent.

  19. If you love mushrooms, this soup is for you. If you’re married to/live with someone who does not love mushrooms, this soup is still for you. The mushrooms are so tender and this soup is so delicious. It is such a treat for me and it is very easy to make! My husband hates mushrooms and also enjoys this soup. Would absolutely recommend!

  20. Looks fantastic — adding it to my “must make” list. 
    One question: in Step two, you twice say to add the tortellini — is that what you intended? I’m puzzled.
    “Add the chicken broth, water, mushrooms, cheese rind and tortellini, cook covered high pressure 10 minutes, then quick release, add the tortellini and press saute. Cook according to package directions.”


  21. This is yummy. I’ve made it 5 or 6 times. I’m not fond of tortellini so I substitute rice and I’ve never added the parmesan rind, but I sprinkle it with parmesan when serving.

  22. Don’t like mushrooms so left them out and substituted chopped carrots. Made a double batch because it was EASY to prepare and freezes EASY. Taste is phenomenal. Thank you Gina

  23. Avatar photo
    Kristen Moyer

    In your insta pot instructions you indicate to add the tortellini and cook it on high and then you  indicate to add them again on sauté.  Can you please clarify.

  24. In your top picture there is no evidence of carrots or celery . Do they melt away or are they strained leaving just the flavor?

  25. Hi Gina…I am making this now in the IP.  I added the tortellini (step 2) and was reading what was next after setting for high 10 minutes.  It says to add the tortellini and cook per package.  I have a feeling I was not supposed to add the tortellini with the rind, etc.  I am hoping it works out! I will say the house smells terrific already, and I am so grateful to you for all your wonderful recipes! 

  26. Made this in my IP yesterday for a family gathering. Added 2 chicken breasts increased time to 20 min. Shredded the chicken then added the tortellini. Amazing recipe!

  27. I make this all the time and my boys (ages 2 and 6) love it.  I usually use portobello mushrooms or whatever else is available and NEVER leave out the cheese rind.  The flavor from the rind is outstanding!  

  28. Avatar photo
    Barbara Baume

    We absolutely love this soup, and make it regularly (with some added turkey meatballs)  I would love to make this in our new Instant Pot – how would I convert this recipe?

  29. The package of tortellini I bought is 19 oz. Is it correct that I’m supposed to only use 9 oz, not the full 19 oz bag? Just wanted to make sure that wasn’t a misprint. Thanks!

  30. I made this tonight and it was really good. I used meat tortellini because that’s what I had in the house. I left out the rind which I didn’t have, but added some fresh spinach that I needed to use up and a little bit of thyme.

  31. Pingback: 24 Soup Recipes AND Their SmartPoints | Trading Cardio For Cosmos

  32. I’m not understanding the hype with this one. I followed the recipe exactly as written, including the rind. It seemed like there were no seasonings (other than salt, pepper, garlic) so I added some fresh thyme. Even still, it was extremely bland and not very filling. We would not make again,

  33. just came to the site to recalculate the smartpoints on a few of my favorite recipes (including this one) and noticed you already had them listed. Thank you! i am a huge fan of both this site and your cookbook!!

  34. is it possible to make this in the crockpot, if so, when would you add the tortellini so it doesn't get over done, also if adding fresh spinach when would that go in crockpot. Gina, I LOVE your blog and cookbook! it is my go to site

  35. This is a great tasting soup, simple to make. We added baby spinach at the very end to give it even more flavor.

  36. This soup is my lunch all week, and I couldn't be happier with it! I didn't have a rind to throw in, but did put just a little bit of cheese in while it was simmering. Yum yum, so happy to have another recipe for the lunch rotation.

  37. THIS SOUP IS AMAZING. I hope typing in all caps got my point across 🙂 Seriously though…. SO yummy.

  38. Avatar photo
    Colleen O'Connor

    I'm very picky about the soup I like to eat but I made this a couple of days ago (and I'm eating it for my lunch right now!) and it is probably one of the best soups I've ever had! I am in love with it. What a killer recipe!

  39. I made a BIG batch of this soup today, and it's almost all gone already! It was a huge hit with my family, and with my 2yr old daughter! Thanks Gina! 🙂

  40. This recipe was a huge hit!! So easy and delicious! Thank you so much for all the recipes on the site. We found you about 2 months ago, and my boyfriend has lost 30lbs since. I cannot wait for the cookbook – I am dreaming about the shrimp and grits!

  41. Planned to make this tonight but am out of onion and it's pouring. Any substitutes? How bland would it be without onion?

    1. I am allergic to both garlic and onions (the allium family) and find that using substitutes like celery for onions in some recipes works well.

  42. Avatar photo
    Stacey Marchionni

    I have made this soup several times. I absolutely LOVE the simplicity, delicate but robust flavors. Making it for my folks tonight.

  43. What would be a good replacement for the mushroom soup? I'm very allergic to mushrooms but cheese tortellini is my favorite but I need to stop eating it in cream based soups and sauces! Please help

  44. This is by far my favorite soup. Tonight was the second time making it and I loved it even more this time. It's gotta be the shitakes that make it so darned delicious! Thank you for sharing…this is a truly beautiful soup!

  45. This was delightful! I made it with vegetable broth for our Friday during Lent no meat dinner-very good 🙂

  46. I just made this and your spinach tortellini. I ate a bowl of the spinach tortellini soup while the three cheese one cooked. The house smells great and these soups are so low in points. My spinach soup came out to 5, probably cause I couldn't find a rind and added a point of cheese to each serving. Love it.


  47. Avatar photo
    Nurse Ratchet aka Amy

    I made this last night and I think it's my favorite thing I've made from your site so far! It turned out so great, I'm having it for breakfast. I wanted to make it vegetarian so I used veggie broth and did not add cheese rind. I also added a half a bag of baby spinach at the end. I couldn't find the type of pasta you suggested, so I just used Barilla 3 cheese tortellini. Thank you!

  48. Avatar photo
    cassie botzek

    This was phenomenal! One of our favorite new recipes! Thanks to all your recipes Gina, I'm happy to say I've lost 15 lbs! Hoping for 10 more before my wedding day! Thank you so much!

  49. I love this soup! I use a trick from some of your other soup recipes and put a bit of crushed red pepper in this to add a little spice. Very tasty!

  50. Made this soup today and it was absolutely delicious. It was very easy to make. I can't wait to have the leftovers for my lunch tomorrow. Another great recipe, Gina!

  51. Avatar photo
    J'Lyn Sauseda

    This is delicious! I omitted the Parm. rind simply because I live in a small town and no one carries fresh Parm here. 🙁 I'll get it for sure when I go to a larger city so I can see how it tastes with it. Also, no one carries Shitakes here so I had to subsitute button mushrooms. I was going to use a little bit of shredded Parm (from the bag) since I didn't have fresh and I forgot. It was delicious without. Also, my store only had two cheese frozen tortellini, but it worked just fine! I'm posting this on FB and Pinterest right after this comment.

    I just found your blog three or four days ago and I really love it. This is the first recipe for me to try, but I know I'll be trying more.

    Thanks for the nutritional facts!

  52. I'm not a HUGE mushroom fan, but I just made this soup because it sounded so good, and it definitely is delicious! I'm very excited for your cookbook as well – your blog is one of the few places I regularly go for new recipes!

  53. I use cheddar cheese instead of Parmigiano. In my opinion, cheddar is tastier. But that's my choice. What do you think of this?

  54. This soup is amazing!! I made it without the parmesan rind. My fiance is a food snob and he absolutely loved it 🙂 This blog is seriously making weight watchers so much more enjoyable for us.. thank you!

  55. Hi Gina,

    Do you cook the tortellini in the soup or do you cook it separate and add it at the end. The tortellini photo above seems to have a mushroom in it so I am a bit confused. Thanks and love your site!

    1. Jessica, check the cheese section of your grocery store… my local store sells little containers full of just rind pieces.

    2. i cut the rind off the hunk of parmesan i had in the fridge! Since finding gina's site, I've gotten in the habit of saving them since several of her recipes suggest tossing them in (not just parmesan either, pecorino and other hard cheeses too) I also second the comment by Jenny M, i have seen "just the rind" packages at whole foods near me.

  56. I've been making your recipes for almost 6 months now and I credit you for my 40 pound weight loss. You made me fall in love with cooking and I absolutely appreciate all the effort it must take to run your blog.

    With that said, I had to finally comment on this soup. I've always hated making soup… For one reason or another I always mess up. But I followed your recipe and it turned out absolutely AMAZING. Seriously this was phenomenal. Only added some fresh basil at the end!

    I was wondering about the serving size here, because it seems as if there could be a wide calorie range per serving depending on how many tortellini end up in your bowl. I estimated that there are about 5 per serving to stay in the 136 calorie ballpark, hope I did the math right!

  57. I made this last night and my husband LOVED it! The only thing I did different was add less broth, as we like "thicker" soups. Its possible I added a splash of white wine too. Thank you so much for the great recipe Gina!

  58. Another winner! I made this last night and everyone loved it. I added half a bag of baby spinach towards the end, doubled the carrots and celery (took a little longer to cook than the original recipe states), used chicken tortellini, and served with crusty multigrain bread. My friends all think I'm this healthy gourmet cook because I make your recipes all the time, so thank you! 😉

  59. Avatar photo

    What a fabulous soup recipe! I keep all these ingredients in my freezer, so it can come together easily!

  60. This sounds amazing! If only I could get my husband to like ricotta…
    Great idea! When he's out of town next, this will definitely be on my menu!

  61. I cannot wait for the cookbook! I have been thinking about getting rid of all my other ones when this one comes out! Expected release date?

  62. This soup is amazing! My husband made it a few weeks ago and we are having it again tonight for dinner. The leftovers made a delicious lunch.

  63. Very very yummy soup! I was very nervous while making it because of how it smells but it tastes SO much better than it smells!

  64. Much heartier than I expected and a LOT of flavor. I'll definitely be making this again, especially at such a low calorie count.

  65. I love this soup! Definitely a keeper. But also a stupid question – are calories per 100ml or per serving?

  66. This was great! Thank you. I added some pre-washed, chopped kale and it was a nice addition. Other than that, didn't change a thing. Thank you for posting.

  67. What an awesome recipe!! I made this for dinner last night and it got rave reviews. My 5 year old daughter even enjoyed hers! This soup was easy to make and fully flavored. Served with warm bread it was a wonderful snowy evening dinner!

  68. I made this for dinner tonight and it was amazing! My boyfriend and I both ate 2 servings and I had a hard time not going back for thirds. I can't wait to take more for lunch tomorrow.

    1. I should add that I froze individual portions and have been taking them for lunch and it's still great. The tortellini get a bit soft but it's still amazing!

  69. I made this last night and it was amazing! The flavor was wonderful!! The only issue I had was that the tortellini sucked up all of the liquid. There was almost no liquid left after cooking the tortellini. I used the 8 cups chicken broth and 2 cups water. Would you recommend adding more water? I am afraid that adding more water would dilute the amazing flavor. Any suggestions??

  70. Made this tonight and it was delicious! I also found whole wheat three cheese tortellini by Buitoni!

  71. I just made this and I cannot believe that it is so low calorie. It tastes amazing! You aren't missing out on ANY flavors. This has earned it's place in our regular rotation.

  72. Made this tonight, and my hubby & I love it! I added a bit of concentrated chicken stock flavor to "beef" of the flavor a bit as well as some Penzey's Spices Herbes de Provence. I also threw a handful of spinach on top right before serving to wilt into the soup. This plus your "creamy" mushroom soup have been two of our favorite soups this winter! I L.O.V.E. your blog & recipes!

  73. very good – however, i had a problem with liquid – was it just me, i weighed 5 oz shiitakes and sliced and 8 oz cremini and sliced, but it seemed there wasn't enough liquid. i kept adding more water. flavor was delicious though! – Maki

    1. OH, I meant to say that I added fresh basil, thyme and some local summer tomatoes that I canned in August. I am sure it would have been great as it was written, but I loved the heartiness the tomatoes added.

  74. Avatar photo
    Mushrooms Canada

    Such an inventive soup! I would have never thought of including tortellini in soup, but wow did it make it amazing! Love the mixed variety of mushrooms too, just perfect. Keep these gems coming…always look forward to your delicious recipes.


  75. My husband and I didn't think we liked mushrooms. Now I'm questioning everything because we loved this soup! Gina, you have such a knack for creating tasty recipes that push me to try things I otherwise wouldn't have. And I'm always willing to because I always trust it will be good!

    I have yet to make anything I don't like from your site. Can't wait for the cookbook.

    Also, I added spinach to the soup. Love getting extra veggies in!

  76. I just made this tonight. So good! All three kids(9,7 & 6) liked it, which is really saying something. I wasn't sure about not browning the celery, onion, carrots and garlic, but it turned out great. I'm sure it would have been even more delicious with the parm rind, but I didn't have one, so I omitted. Thanks for sharing this gem. We will be having a tasty lunch tomorrow and making this again and again 😀

  77. I am on my second time making this. I made a batch and gave half to my parents…but this batch is all for me. I LOVE it!!! Plus I had a coupon for Buitoni this week, hip hip hooray!

  78. Can I use half chicken stock? I have Rachel Rays chicken stock that I have been looking to use…is there a difference between chicken stock and broth?

  79. Avatar photo
    Lori Ludeking

    Delicious! I made exactly as recipe called for and it was perfect! Keep the wonderful recipes coming! Yum!

  80. Does this soup freeze well? It makes a lot for just one person, but I'd love to be able to freeze it and still have it taste great

  81. I have some spinach that is starting to wilt and was thinking of adding it in when I make this tomorrow. Do you think spinach would taste good in this dish?

  82. SO delicious! Boyfriend ate two bowls in no time flat! I sauteed the veggies then made the rest in my crock pot between work and a meeting. Cooked on high with all but the tortellini for about an hour then on low with them for another hour. Amazing! Thanks Gina!

  83. Finally made it! Very good! When I tasted the soup after the boil I thought it could use a little more mushroom flavor (love them more than hobbits do). So I wizzed into a powder some leftover dried porcini mushrooms I had on hand. YUM!

  84. Ahem. For fellow not-so-experienced cooks, pay attention when you buy your Parmesan. The black stuff? That's not the rind. That's wax. Don't put it in your soup. Your soup will turn blackish. Please learn from my fail.
    My husband actually ate two bowls of my ugly soup, bless his heart. ^_^

  85. I'm single and use soups alot for my freezer lunches. Thoughts on how to freeze without getting soggy tortellini? Freeze before the tortellini completely cooks (especially if using fresh pasta)? Love a pasta soup but don't like a soggy pasta soup. Even if I half this, there is too much for me to not freeze.

    1. Avatar photo
      Gina @ Skinnytaste

      I'm with you! I would personally make the soup, and cook the pasta separate. Then just add it when you're ready to serve.

  86. I just finished making this on the stove and tasted a little bit; it is so delicious! I followed the recipe exactly. Can't wait for lunches this week! I agree with Gina's suggestion to add the rind in, the addition of it adds that yummy flavor to the broth. Thanks Gina!!!

  87. I made this in the crock pot and it was delicious. I added a chopped zucchini and a bunch of shredded spinach, and used plain button mushrooms (no shiitake). I just dumped all the ingredients in the crock without sauteeing and cooked on low all day, then switched to high 30 minutes before dinner and added the tortellini and shredded spinach at that point. This is a keeper for sure (and I'm extremely picky about soup).

  88. As usual this is amazing. Just make it and am on my second serving. Followed intructions exacty. the best thing is its so low in points i can have 2 servings and not go over my budget! Yay!

  89. I love your blog. Thanks so much for the great recipes and the nutritional info. I really appreciate the work you put into this and look forward to seeing what more develops. 🙂

  90. Yum! This is so good! Husband and 10 month old LOVED it! Thanks again, Gina! Your recipes are making me a superstar in my house!

  91. We have been eating a lot of mushrooms lately. They seem to be coming more popular and there is even an entire booth of mushrooms at the local farmer's mkt. I love that.

  92. how many cups is 9 oz of tortellini? I have a different brand of frozen fresh (but essentially equivalent) tortellini stowed away, but the original packaging is long gone.

  93. I made this tonight and it was very good! I did not have the parm-regg. rind and it was still yummy. I did sprinkle with grated Pecorino Romano and that was nice addition. I substituted the tortellini with Buitoni's Light 4 Cheese Ravioli (1.25 cups = 7pts plus, where the tortellini is 1 cup = 7 pts.) The only thing I cannot account for is when I plug this into my points plus tracker and recipe builder in Weight Watchers it comes out 2 pts plus per serving, not 4. So, I'm not sure where the difference is coming from? A keeper recipe, thanks so much!

  94. I cannot wait for your cookbook!!! My husband and I love your recipes, and thanks to you, I was a skinny bride last month! I like to make soups on Sunday and freeze them in individual portions to bring to lunch during the week. Would I be able to do that with this soup? I tried it with your creamy lowfat mushroom soup and did have some issues, I think due to the flour separating out. I might try to make that again and freeze without the flour, but I don't want to waste another batch of soup, if this isn't freezeable. Thanks for everything you do Gina!

    1. Avatar photo
      Gina @ Skinnytaste

      Good to know, I think this would freeze fine. I think soups with flour and cornstarch don't. Congrats on your wedding!

  95. I made this last night, and it is fantastic! The broth is so rich from the mushrooms and cheese rind. So, so good!

  96. Wow! Gina
    This food looks pretty tasty beyond comforting. It's perfect for the cold he's doing around here. Kisses Gina

  97. SO excited for your cookbook!! Congrats on everything you're doing with skinnytaste and all of your success!

  98. Gina YAY about the cookbook! I look forward to making this recipe. I currently make a basic one adding baby spinach as a topper. The mushrooms look yummy and flavorful, plus nutritional. Thank you for sharing.

  99. This soup is fabulous! My boyfriend loved it so much he was literally licking the pot clean… I made a few changes to the recipe as follows:

    substituted 1 red pepper and 1 yellow pepper (chopped) for the mushrooms as my boyfriend is not a mushroom fan / added parsley, oregano, and ground red pepper / substituted sausage tortellini instead of 3 cheese (I had an 18 oz package instead of 9 oz – but that just meant more tortellini in every bite!)/ I did not add the Parmigiano Reggiano

    Thanks for all the great recipes. Keep them coming!

    1. No matter what Anonymous says thank you. I always read the posts for alterations. I do not like mushrooms so I was looking for substitution options. Thanks.

  100. I think I would like try to combine you Spinach Tortellini en Brodo and The Three Cheese Tortellini and Mushrooms soup together. What you think? ( oh I'm 66 and I have hard time no type in the letters I misread it all the time It me 3 – 4 time before I get it right :~(

    1. I combined both recipes last night. I used the Spinach Tortellini and the Three Cheese. I used the mushrooms and the spinach.

      Also, to make it less like soup I only used 7 cups of liquid (6 c broth/1 c water).

      It was delicious and filling. As my hubby is battling a cold, a soup dinner was absotively perfect.

      Thank you Gina!


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    Martha@ simple nourished living


    This looks delicious as always. I picked up some mushroom broth at a little Italian market here a while back and now I have the perfect recipe to use it in!

  102. I'm excited about your cookbook, and you working with a dietitian! My boyfriend and I have been cooking meals from your site for months, and we have lot about 30 pounds and changed our diet for the better. He was recently diagnosed as having a metabolic disorder, and we are looking into what exactly is in our food more than ever. Can't wait for the new posts and the book!

  103. Gina,
    I am so excited for your cookbook. I can't remember the number of times that I've wondered if you would ever come out with one! Put us down for at least one copy (and many more from our friends when we tell them all about it)!

  104. I am so excited about the additional nutrition information. I'm constantly researching and trying to increase my intake of "superfoods." That research turned the tide on chickpeas, which I always thought looked like little brains and I had stubbornly decided I didn't like them because of that, but now I love them. That will be a wonderful addition to this already life-changing blog.

    Also, I will be making this soup ASAP.

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    I just picked up the basics for tortellini soup the other day, but hadn't yet decided on an exact recipe. I think I just found a winner! This sounds delicious and I happen to have all the ingredients! Yum!

  106. Oh man, this sounds amazing! And I'd absolutely love to hear more about certain veggies and their health benefits, especially mushrooms, since hubby doesn't let me count them as a vegetable. 😉

  107. Since it's just me and a roommate, how would you suggest keeping the soup? Can you freeze it? Or is it just better to refrigerate and eat as quickly as possible?

  108. So excited for another soup dish, although my boyfriend has asked for a break. Last week I made the chicken pot pie soup, stuffed pepper soup, chicken enchilada soup, and the spaghetti and meatball soup. I can't wait to try the baked potato soup and the turkey taco chili soup!

  109. Gina, what's the story on leftovers for this soup? I find that mushrooms in my leftover pasta always take on an unpleasant texture. Does this soup keep and re-heat well?

    1. Well, I agree with you! I made this soup last night and had it again for lunch today. My fiance and I both LOVED it. I wasn't expecting to love it, because I am not a huge mushroom fan. But this is so satisfying for a vegetarian soup. The tortellini have a meaty texture which works perfectly! Thanks very much for another keeper.

      My only alterations were that I added a little more carrot and celery, and I couldn't find shitakes, so I had to use different mushrooms. Still great!

  110. I have some Buitoni three cheese tortellini in the fridge just waiting to be turned into something delicious. This is serendipitous! 🙂

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    Katie @ Blonde Ambition

    I love how this is a "semi-homemade" meal! My boyfriend usually just slathers jarred tomato sauce over tortellini, but this sounds like a lovely way to add some veggies and fancy it up even more!

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    Gina we tried your red thai Coconut shrimp last night, boy-o was it divine. Most certainly will be re-made. Thank you x

  113. Since I have started working later evenings on some days, I have been looking for recipes for my planner that either let me prep ahead and/or are simple but still healthy and tasty. This looks like it is a perfect fit! I would probably serve with a salad or toss some spinach in with the broth. Thank you!

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    Good Luck on the cookbook, I am sure it will be wonderful and can't wait when it comes out. I have tried a lot of your recipes Gina and I haven't found one that I haven't like. It also helps me stay on track. 🙂

  115. This looks awesome! I definitely think it's going to be a must make for next Monday. Thanks for sharing. 🙂