Creamy Bacon, Mushroom, & Parmesan Tortellini Soup

Creamy Tortellini Soup for those nights you need something extra cozy and comforting.

Rich and creamy chicken broth, cheese tortellini, fresh spinach, salty bacon, nutty Parmesan cheese, and white wine to balance it all out.

Plus it’s all made in one pot (easy clean-up for the win!) and easy enough for beginners.

Creamy Tortellini Soup Ingredients:

• Bacon- bacon adds a wonderful salty, savory element.
• Butter- used to sauté the mushrooms, shallot, and garlic. Use salted butter for a bit more flavor.
• Baby Bella Mushroom- gives the soup an earthy flavor and a delightful variety in texture.
• Garlic- always.
• Shallot- a small purple variety of onion. It has a milder, sweeter flavor than regular white onions but still gives a lovely hint of sharpness.
• All-Purpose Flour- flour is used to make a light roux and thicken your soup.
• Dry White Wine- to bring acid and balance. It adds flavor without being over-powering, and goes well with almost everything.
• Chicken Broth
• Herbs and Spices- fresh thyme sprigs, bay leaf, kosher salt, and fresh cracked pepper.
• Cheese Tortellini- bite-sized pasta filled with ricotta and Parmesan cheese.
• Fresh Spinach- for a bit of green.
• Cream- half & half or heavy cream. Both of these have a high fat content which not only makes them able to withstand heat but also allows them to be mixed with an acid without curdling.
• Parmesan Cheese- tangy, nutty and above all oh so delicious.
• Ground Nutmeg- adds warmth to cream and cheese based dishes.

Substitutions & Variations:

• Bacon- substitute crispy prosciutto. For a stronger, saltier pork flavor try pancetta instead.
• Butter– can be substituted with extra virgin olive oil or a neutral cooking oil.
• Shallot– can be switched for red onion.
• White Wine– can be substituted with a mild acid such as white grape juice or apple cider vinegar.
• Tomato Based Variation– try adding canned diced tomatoes! They add a bit of sweetness and texture.

How to Make Creamy Tortellini Soup:

• Cook Bacon–
  • In a large stockpot over medium heat, add a touch of cooking oil. Add pieces of thick-cut bacon (sliced into 1/2 inch pieces) then cook stirring every so often until desired crispiness is reached – about 6-12 minutes.
  • Using a slotted spoon, transfer the cooked bacon to a paper towel lined plate to drain the grease and set aside.

• Saute Vegetables–
  • Drain most of the bacon grease from the stockpot, leaving about 1 tbsp.
  • Turn heat down to medium-low and melt 1 1/2 tbsp of butter. Add sliced baby bella mushrooms, stir to coat, then sauté for 4-6 minutes until mushrooms have softened and started to brown.
  • Add minced garlic and minced shallot then sauté, stirring often, for an additional 60-90 seconds until fragrant.

• Add Flour & Soup Base–
  • Sprinkle flour over vegetable mixture then stir until fully incorporated into vegetables and has a pasty look.
  • Slowly whisk in 1/2 cup of chicken broth, followed by white wine. Whisk until smooth and there are no lumps of flour left, about 30 seconds, then whisk in remaining chicken broth, kosher salt, fresh cracked pepper, sprigs of thyme, and bay leaf.
  • Turn heat up until soup reaches a bubbling simmer then lower heat back to medium-low and let simmer for 4 minutes.

• Finish-
  • Add cheese tortellini then let simmer until tortellini are nearly cooked through. (Tortellini cooking time will vary by brand. Check your package of tortellini for approx. cooking time)
  • Add cream, roughly chopped spinach, shaved Parmesan cheese, pinch of ground nutmeg, and chopped bacon pieces to pot. Stir and bring soup back to a simmer then let simmer for another 2-3 minutes until tortellini are cooked through and spinach has wilted.
  • Remove thyme sprigs and bay leaf. Scoop a bowl and top with sour cream and more shaved Parmesan.

Tips & Recipe Notes:

• Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. (Use your best judgment accordingly when eating leftovers. If you notice any unusual smells or textures, discard soup)
• Tortellini cooking time will vary by brand. Check your package of tortellini for approximate cooking time. If cooking time reads 3 minutes or less then add cream, spinach, bacon bits and Parmesan at the same time as tortellini.
• Half & half or heavy cream are great options for soup. Both of these have a high fat content which not only makes them able to withstand heat but also allows them to be mixed with an acid without curdling.

More Soup Recipes You Will Love:

• Easy Spicy Sausage & White Bean Soup
• Creamy Sausage, Kale, & Ravioli Soup
• Garlic & Bacon Brothy White Bean Soup

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Creamy Bacon, Mushroom, & Parmesan Tortellini Soup

Rich and creamy Tortellini Soup: chicken broth, cheese tortellini, fresh spinach, salty bacon, nutty Parmesan cheese, and white wine to balance it all out.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Main Course, Soup

Servings 4

Equipment

• Knife
• Cutting Board
• Stockpot
• Cooking Utensils

Ingredients

  

1x2x3x

• 8-10 slices thick cut bacon chopped into 1/2 inch pieces
• 1 1/2 tbsp butter
• 4 cups baby bella mushroom sliced
• 1/3 cup shallot about 1 large/ minced
• 1 tbsp garlic 2-4 cloves/minced
• 3 tbsp all-purpose flour
• 1/4 cup dry white wine
• 5 cups chicken broth
• 1 tsp kosher salt
• Fresh Cracked pepper to taste
• 2 sprigs fresh thyme
• 1 bay leaf
• 4 cups refrigerated cheese tortellini about 12 oz
• 4 cups fresh spinach roughly chopped
• 2 cups cream half & half or heavy cream
• 1/2 cup shaved Parmesan plus more for garnish
• Pinch ground nutmeg
• Sour Cream for topping

Instructions

 

• Cook Bacon– in a large stockpot over medium heat, add a touch of cooking oil. Add pieces of thick-cut bacon (sliced into 1/2 inch pieces) and cook, stirring every so often, until desired crispiness is reached – 6-12 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel lined plate to drain the grease and set aside.
• Saute Vegetables– drain most of the bacon grease from the stockpot, leaving about 1 tbsp. Turn heat down to medium-low and melt 1 tbsp of butter. Add sliced baby bella mushroom, stir to coat, and sauté for 4-6 minutes until mushrooms have softened and started to brown. Add minced garlic and minced shallot and sauté, stirring often, for an additional 60-90 seconds until fragrant.
• Add Flour & Soup Base– sprinkle flour over vegetable mixture and stir until fully incorporated into vegetables and has a pasty look. Slowly whisk in 1/2 cup of chicken broth, followed by white wine. Whisk until smooth and there are no lumps of flour left, about 30 seconds. Whisk in remaining chicken broth, kosher salt, fresh cracked pepper, sprigs of thyme, and bay leaf. Turn heat up until soup reaches a bubbling simmer, then lower heat back to medium-low and let simmer for 4 minutes.
• Finish– add cheese tortellini and let simmer until tortellini are nearly cooked through. (Tortellini cooking time will vary by brand. Check your package of tortellini for approx. cooking time) Add cream, roughly chopped spinach, shaved Parmesan cheese, pinch of ground nutmeg, and chopped bacon pieces to pot. Stir and bring soup back to a simmer. Let simmer for another 2-3 minutes until tortellini are cooked through and spinach has wilted. Remove thyme sprigs and bay leaf. Scoop a bowl and top with sour cream and more shaved Parmesan.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. (Use your best judgment when eating leftovers. If you notice any unusual smells or textures, discard soup)

Tortellini cooking time will vary by brand. Check your package of tortellini for approx. cooking time. If cooking time reads 3 minutes or less, add cream, spinach, bacon bits and Parmesan at the same time as tortellini.

Half & half or heavy cream are great options for soup. Both of these have a high fat content, making them able to withstand heat and be mixed with an acid without curdling.

Keyword baby bella mushrooms, bacon, cheese tortellini, dry white wine, easy soup recipe, easy weeknight dinner, one pot meal, parmesan, soup with tortellini

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