Apr 10
2011

Tortellini Soup with Balsamic Caramelized Onions & Mushrooms Recipe

Tortellini Soup with Mushrooms & Spinach Recipe

While I yearn to make recipe after recipe with spring ingredients such as asparagus and strawberries, the reality is that winter has decided to stage a sit-in, planting her bottom firmly on the ground and adamantly refusing to leave. While the extended season enables us to fit in a few more weeks of snowshoeing and sledding, it means that spring activities such as playing soccer and preparing the garden have been preempted for the time being.

Snowshoe Collage

There are a few bright spots amidst the gray skies. For one, I can delay the inevitable squeezing of my winter padding into clothes that are decidedly less forgiving than winter fleece. That activity typically involves multiple unsavory words and a promise to purge the cupboards of every morsel of chocolate and candy. The purging never actually happens, but dramatic resolutions are always made.

The other undeniable benefit to cold days is soup…lots and lots of steaming, brothy soup. One of the first recipes I made for my blog was a tortellini soup, filled with salty pancetta and red chard. In this version, I went for a slightly different set of flavors. The broth is made rich with balsamic caramelized onions, sauteed mushrooms and dried thyme. After the tortellini cooks in the broth, fresh spinach is stirred in for a burst of color and flavor. If it means subsisting on bowls of soup like this one, I can patiently wait for the arrival of spring for another week or two.

The recipe:

The onions:
Heat olive oil in a large saucepan set over medium heat. Add the onions and cook until softened, stirring occasionally, about 10 minutes.

Cover and cook until the onions are golden brown, about 8 to 10 minutes, stirring occasionally.

Add 1/4 cup water and thyme, cover the pan again and cook until the onions are deep golden brown, about 15 minutes. Stir in balsamic vinegar, salt, and an additional 1/4 cup water. Cover the pan and cook until the liquid is absorbed. Remove from heat.

Mushroom Tortellini Soup Collage

The mushrooms:
Heat olive oil in a large skillet set over medium heat. Cook until the mushrooms are tender, stirring frequently, about 5 minutes. Add balsamic vinegar, salt and pepper, and stir to combine. Add to onions.

MushroomTortellini2

The Soup:
Add the chicken broth to the onions and mushrooms. Stir well. Bring the mixture to a boil over medium-high heat, then lower to a simmer. Add the fresh or frozen cheese tortellini. Simmer for 5 minutes for fresh or 8 minutes for frozen tortellini. The tortellini should be just tender. Season with salt and pepper to taste. Stir in spinach. Serve, sprinkled with grated Parmesan cheese, if desired.

MushroomTortelliniSoupLS

Other tortellini soup recipes:

Cookin’ Canuck’s Tortellini Soup with Pancetta, White Beans & Swiss Chard
Bell’alimento’s Tortellini in Brodo (Tortellini in Broth)
Our Best Bites’ Tortellini Sausage Soup
Green Earth Goodies’ Healthier Turkey Tortellini Soup

Tortellini Soup with Balsamic Caramelized Onions & Mushrooms

The Onions:
2 tbsp olive oil
2 medium yellow onions, thinly sliced
1 tsp dried thyme
1 tbsp balsamic vinegar
1/2 tsp kosher salt

The mushrooms:
1 tbsp olive oil
12 oz. crimini mushrooms, cleaned and thinly sliced
1 tbsp balsamic vinegar
Pinch of salt
Pinch of pepper

The soup:
7 cups low-sodium chicken broth
1 (9 oz) package fresh or frozen cheese tortellini
1/4 tsp freshly ground pepper
3 cups (packed) fresh spinach

The onions:
Heat olive oil in a large saucepan set over medium heat. Add the onions and cook until softened, stirring occasionally, about 10 minutes. Cover and cook until the onions are golden brown, 8 to 10 minutes, stirring occasionally.

Add 1/4 cup water and thyme, cover the pan again and cook until the onions are deep golden brown, about 15 minutes. Stir in balsamic vinegar, salt, and an additional 1/4 cup water. Cover the pan and cook until the liquid is absorbed.

The mushrooms:
Heat olive oil in a large skillet set over medium heat. Cook until the mushrooms are tender, stirring frequently, about 5 minutes. Add balsamic vinegar, salt and pepper, and stir to combine. Add to onions.

The soup:
Add the chicken broth to the onions and mushrooms. Stir well. Bring the mixture to a boil over medium-high heat, then lower to a simmer. Add the fresh or frozen cheese tortellini. Simmer for 5 minutes for fresh or 8 minutes for frozen tortellini. The tortellini should be just tender. Season with salt and pepper to taste. Stir in spinach. Serve, sprinkled with grated Parmesan cheese, if desired.

Serves 4.

Printable recipe

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{ 66 comments… read them below or add one }

1 Chef Pandita April 10, 2011 at 9:29 pm

This soup looks delicious, Dara! that mushroom pic made me really hungry :)

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2 Dara (Cookin' Canuck) April 11, 2011 at 10:07 am

Thank you. I would have been happy to eat that whole pan of mushrooms.

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3 Katrina April 10, 2011 at 10:58 pm

This soup sounds fantastic! I’m super excited to try. Yum!

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4 Dara (Cookin' Canuck) April 11, 2011 at 10:07 am

Thanks, Katrina. I hope you enjoy it.

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5 Mariah Henderson April 10, 2011 at 11:10 pm

This looks wonderful! I often have shelf-stable dry tortellini–would you recommend cooking that beforehand in water and adding later, or cooking it longer in the broth? Thank you!

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6 Dara (Cookin' Canuck) April 11, 2011 at 10:08 am

You can cook it right in the broth. However, since the dried tortellini will take a little longer to cook, I recommend that you add some extra chicken broth because more of it will cook off in the process. I’d try an extra cup.

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7 Heather (Heather's Dish) April 11, 2011 at 5:28 am

it’s FREEZING in colorado right now…soup sounds incredible, even for breakfast!

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8 Dara (Cookin' Canuck) April 11, 2011 at 10:09 am

I hear you, Heather. We are looking for hot foods to warm up, too.

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9 Jenny Flake April 11, 2011 at 8:24 am

Ok, this looks fabulous, and love the photos of your cutie pies on the slopes. How fun :)

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10 Dara (Cookin' Canuck) April 11, 2011 at 10:09 am

Thanks, Jenny. They complain about the snow, but then have a great time once they’re actually out there playing in it.

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11 d.liff @ yelleBELLYboo April 11, 2011 at 8:32 am

YUM! I clipped a recipe for tortellini soup out of an airplane mag this winter but I’ve yet to get around to making it. Thanks for the inspiration – balsamic caramelized onions would DEFINITELY kick it up a notch!!

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12 Dara (Cookin' Canuck) April 11, 2011 at 10:10 am

Thank you. The onions add a depth to the broth that is really appealing.

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13 Maris (In Good Taste) April 11, 2011 at 8:51 am

Your kids are adorable! This soup looks superb and the pictures are excellent!

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14 Dara (Cookin' Canuck) April 11, 2011 at 10:10 am

Thanks, Maris. The kids were happy to pose for their snowshoeing photo.

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15 Kalynskitchen April 11, 2011 at 8:57 am

There doesn’t seem to be anything we can do about the extension of winter, but this soup can certainly help!

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16 Dara (Cookin' Canuck) April 11, 2011 at 10:10 am

Thanks, Kalyn. I’m hoping we get a little relief from winter this week.

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17 Dana April 11, 2011 at 8:59 am

This is such a unique sounding soup! I love everything in it! Especially balsamic mushrooms… yum!

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18 Dara (Cookin' Canuck) April 11, 2011 at 10:11 am

Thank you, Dana. The mushrooms really do add a nice earthy flavor to the soup.

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19 Explora Cuisine April 11, 2011 at 9:03 am

I never thought about using tortellini in a soup before, very good variation for the French onion soup, and even more delicious thanks to mushrooms! Lovely!

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20 Dara (Cookin' Canuck) April 11, 2011 at 10:12 am

Thank you. I wish I could take credit for the tortellini idea, but it is a classic Italian preparation. I just went an extra step with the onions and mushrooms.

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21 Barbara | VinoLuciStyle April 11, 2011 at 9:18 am

We don’t have your snow but we most decidedly are not yet into spring here either. You say caramelized onions AND mushrooms and I’m in…looks and sounds perfect.

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22 Dara (Cookin' Canuck) April 11, 2011 at 10:12 am

Thanks, Barb. The onions and mushrooms added a lovely depth to the broth.

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23 HeatherChristo April 11, 2011 at 9:19 am

This looks delicious- and incredibly easy. Great weeknight dinner, thanks!

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24 Dara (Cookin' Canuck) April 11, 2011 at 10:13 am

Heather, once you caramelized the onions, which could be done in advance, this soup come together really quickly.

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25 Alison @ Ingredients, Inc. April 11, 2011 at 9:25 am

This looks great! Adorable pictures

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26 Dara (Cookin' Canuck) April 11, 2011 at 10:13 am

Thanks, Alison.

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27 Heather at FarmgirlGourmet April 11, 2011 at 9:29 am

That looks amazing Dara! I’m definitely trying this recipe. :) Thanks for sharing.

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28 Dara (Cookin' Canuck) April 11, 2011 at 10:13 am

Thank you, Heather. I hope you enjoy it.

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29 Lauren at Keep It Sweet April 11, 2011 at 9:32 am

The caramelized onions in this recipe look like they take the soup to another level!

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30 Dara (Cookin' Canuck) April 11, 2011 at 10:13 am

Thank you, Lauren. I loved the flavor that the caramelized onions added to this soup.

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31 Kate April 11, 2011 at 10:31 am

This soup looks delish! And not too heavy which is great since the weather is finally warming up! Can’t wait to try it!

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32 Aggie April 11, 2011 at 10:36 am

I so want this for dinner Dara. And it’s 90 degrees here today.

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33 Belinda @zomppa April 11, 2011 at 12:01 pm

I SO miss snowshoeing!!! This is a gorgeous, flavorful, hearty soup. Perfect to come home from a cold day!

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34 Sommer@ASpicyPerspective April 11, 2011 at 12:02 pm

Oh Dara, it looks earthy, hearty, heavenly! I think we’re all in that shed-a-few position before bathing suit season rolls in. ;)

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35 Wanda April 11, 2011 at 12:34 pm

It’s 20 C near Niagara Falls right now, but I say it’s always time for soup! I think I’ll be giving this a try tonight. I love the thought of putting balsamic vinegar in, too!

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36 Tracy April 11, 2011 at 1:03 pm

Wow, this sounds delicious! I love the flavors!

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37 Wenderly April 11, 2011 at 1:49 pm

As much as I LOVE Spring, I would wait a week or two if I had THAT gorgeous bowl of yumminess at my finger tips!

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38 Maria April 11, 2011 at 1:52 pm

Perfect soup for Utah’s snowy spring weather:)

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39 Wanda April 11, 2011 at 4:04 pm

Made it, loved it. Hubby, who doesn’t appreciate balsamic vinegar, took a taste and said, “Mmmm, it tastes almost Chinese” which, from him, is a compliment. We’ll be making this one again!

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40 Dara (Cookin' Canuck) April 11, 2011 at 4:09 pm

Wow, you are speedy! I’m so glad that both you and your husband enjoyed this soup.

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41 Wanda April 11, 2011 at 7:41 pm

I had everything but the tortellini on hand. The soup looked perfect for tonight so the kids and I took a quick trip to the grocery store after school. It was well worth it!

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42 The Food Hunter April 11, 2011 at 4:25 pm

Oh these little crocks of soup look so good.

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43 kate April 11, 2011 at 5:26 pm

This looks great and I can always use another meatless soup recipe. Love caramelizing onions, I can’t wait to try it.

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44 torviewtoronto April 11, 2011 at 6:22 pm

flavourful soup
looks like the boys are having fun

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45 Parsley Sage April 11, 2011 at 7:17 pm

Gorgeous soup! I’d be like ‘bring on the blizzard’ if I could eat soups like this. Well done!

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46 Delishhh April 11, 2011 at 9:54 pm

Ohh Dara – your family is awesome – love the pictures. And this soup YUM. I am a huge mushroom and onion person so this just sounds like the perfect combination. Very nice!

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47 Drick April 12, 2011 at 6:41 am

so weird seeing your boys in that much of snow while I am sitting here barefoot and anticipating a ‘cool day’ in the ’70’s… regardless, I would like a bowl of this nice soup when I get home.. delicious looking and simple enough to make after a busy day too

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48 Mushrooms Canada April 12, 2011 at 7:20 am

Oh my this sounds soooo good! I would definitely smoother the top of that soup with Mozzarella cheese…. I will have to put this in my “To Try” file since now that the weather is nice here in Ontario I can’t seem to get back on the soup train… :)
– Brittany

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49 Emily @Cleanliness April 12, 2011 at 7:23 am

This looks like perfection. I love the combination of everything!

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50 Ayesha Jameel April 12, 2011 at 9:28 am

that looks sooooo good !!!
http://kitchensojourn.blogspot.com :)

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51 Rochelle April 12, 2011 at 12:48 pm

I can nearly smell this soup from the photos and the ingredient list. It’s warm here (52F is warm in Ontario in April, isn’t it? ) and I want a hot bowl of this tortellini so badly I can taste it!

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52 Shelby April 12, 2011 at 4:35 pm

At least you can take comfort in this gorgeous soup! Looks delicious!

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53 Evan @swEEts April 12, 2011 at 9:28 pm

So this looks absolutely amazing.. I love brothy soups. The problem I’m having here is that it’s been in the 90s in Texas so the idea of soup does not sound appetizing. That being said, I’m bookmarking this for cooler weather!

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54 Miss @ Miss in the Kitchen April 12, 2011 at 11:03 pm

This is my kind of soup, so delicious!

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55 Jeanette April 13, 2011 at 4:42 am

What a hearty flavorful soup! Love the caramelized onions and mushrooms sauteed with balsamic vinegar. Just wondering how much balsamic vinegar you used for the mushrooms, another tablespoon?

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56 Winnie April 13, 2011 at 6:06 am

YUM! I love tortellini in soups!

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57 Mikaela Cowles April 13, 2011 at 11:21 am

Perfectly browned mushrooms. Caramelized onions. Hearty tortellini. Let me hunker down over a big steaming bowl of this please.

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58 Tessa April 14, 2011 at 1:04 pm

I love the sound of this recipe – so rich and savory. I can’t believe you’re still getting snow!

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59 Kim April 15, 2011 at 5:57 pm

I make a sausage and tortellini soup with mushrooms, beans, spinach, diced tomatoes and smoked paprika. There are always left over ingredients from making the soup. Now I know what to do with them. This yummy sounding soup will next in the pot, I just have to restock on balsamic vinegar and I am good to go.

Thanks

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60 Robyn | Add a Pinch April 15, 2011 at 9:06 pm

This looks yummy, Dara. Gorgeous!

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61 Elizabeth April 16, 2011 at 1:44 pm

I could use a bowl of this right about now–looks delicious.

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62 Jason April 16, 2011 at 3:28 pm

Outstanding recipe. Im digging the carmelized onions.
http://www.blairlockout.com

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63 Michelle @ Taste As You Go April 16, 2011 at 10:32 pm

It was cold and rainy and windy in NYC tonight, and a bowl of this soup would have been perfect for dinner. I’m a sucker for anything with caramelized onions, so I’m definitely bookmarking this recipe to try for myself!

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64 Michelle @ Brown Eyed Baker April 17, 2011 at 1:46 pm

I adore tortellini and this soup, especially with the mushrooms, looks fabulous. Can’t wait to try it!

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65 Brian @ A Thought For Food April 27, 2011 at 9:29 pm

Such a comforting soup. If the temps go down at all, I’m definitely going to have to whip this up.

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66 Dan May 10, 2011 at 9:33 am

you had me at “balsamic carmelized…” Gotta try that combo.

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