Mushroom Spinach Tortellini Soup

Mushroom Spinach Tortellini Soup Recipe

I thought Spring was getting close here in Florida. I’ve been putting out plants and even started Spring cleaning. I spent most of the day today on an extremely unorganized pantry. But the past few nights have been unusually chilly,  we even had a freeze a few nights ago and hit a record low.  So earlier today I decided to make this easy slow cooker soup. It made the house smell so good, and it was so easy to prepare.

Mushroom Spinach Tortellini Soup Recipe

For the creamy goodness in this soup, I used Progresso’s Recipe Starters in Creamy Parmesan Basil. This cooking sauce not only makes delicious pastas and casseroles, but soups too! First I just dumped the can of Recipe Starters in my crock pot and then added 2 cans of water. Then I added the onions, garlic and mushrooms and set my crock pot to low for about 5 – 6 hours. About 30 minutes before I was ready to serve, I added the tortellini and spinach. I used frozen tortellini, but you can also use dehydrated tortellini. The only difference is you have to first cook the dehydrated tortellini on the stove-top in boiling water according to package directions before adding it to this recipe.

Mushroom Spinach Tortellini Soup Recipe

This makes a great meatless recipe, but you can also add shredded leftover chicken or bacon pieces for added protein and flavor.

Mushroom Spinach Tortellini Soup Recipe

Mushroom Spinach Tortellini Soup

Mushroom Spinach Tortellini Soup RecipeMushroom Spinach Tortellini Soup RecipeMushroom Spinach Tortellini Soup RecipeMushroom Spinach Tortellini Soup RecipeMushroom Spinach Tortellini Soup Recipe
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1 can Progresso Recipe Starters Creamy Parmesan Basil
4 cups water or vegetable stock
2 cups sliced mushrooms
1 cup diced onions
2 cloves garlic, diced fine
2 cups fresh spinach leaves
1 lb package frozen and defrosted tortellini


Add Progresso Recipe Starters, water or stock, mushrooms, onions and garlic to slow cooker. Turn to low and cook for 5 - 6 hours.

Add spinach and defrosted tortellini to slow cooker. Turn to high and cook until pasta is heated through and spinach has wilted, about 30 minutes - 1 hour.

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This post sponsored by Progresso. All opinions 100% mine. 

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  8 Responses to “Mushroom Spinach Tortellini Soup”

  1. Paula - bell'alimento — March 7, 2013 @ 6:00 pm

    Mushrooms. Spinach and Tortellini all in one bowl. Yes please.

  2. Marly — March 7, 2013 @ 6:23 pm

    Oh how I love mushrooms…and spinach too. I’m hoping for spring to come soon as well!

  3. Cassie | Bake Your Day — March 7, 2013 @ 6:46 pm

    Loving this, Angie! I love mushrooms in soups.

  4. frost — March 8, 2013 @ 4:57 am

    this sounds really delicious.

  5. [email protected] — March 8, 2013 @ 9:42 am


  6. Miss @ Miss in the Kitchen — March 10, 2013 @ 11:55 pm

    This sounds so wonderful! The progresso starters are such a great way to add flavor to your dishes.

  7. Sue Maxwell — March 11, 2013 @ 3:43 pm

    I am going to post your site on my blog. I too love the Progresso starters. Made a pasta dish with the mushroom one the other night. This soup is right up my alley and will make it SOON!!! Thanks.

  8. I recently just started my own food blog and always love checking out other food blogs for inspiration. This recipe looks yummy! Love mushrooms in soup! I will have to make this soon.

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