Spinach Mushroom Tortellini Soup

This creamy tomato tortellini soup is pure comfort. It’s made with tender mushrooms, fresh spinach, and a rich tomato broth finished with a splash of cream. It’s the kind of easy, cozy soup you make on a chilly day when only something warm, comforting, and deeply satisfying will do.

This soup is my ideal cold-day recipe – hearty (even without meat), rich, savory, and so easy to make. With just a few simple ingredients and a little simmer time, you’ll be cozying up with a warm bowl of goodness in no time.

• 1 tablespoon olive oil
• 8 ounces baby bella mushrooms chopped
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 small yellow onion chopped
• 4 large cloves garlic minced
• 10 ounces fresh spinach roughly chopped
• 1 (6-ounce) can tomato paste
• 1 (32-ounce) box vegetable broth
• 12 ounces frozen cheese tortellini
• 1/4 cup heavy cream