Creamy Bacon, Mushroom & Parmesan Tortellini Soup Recipe

Creamy Tortellini Soup — perfect for nights when you want something warm, cozy, and comforting.

A rich, creamy chicken broth with cheese tortellini, fresh spinach, savory bacon, earthy mushrooms, nutty Parmesan, and a splash of white wine for balance.

Made in one pot for easy cleanup and simple enough for beginner cooks.

Creamy Tortellini Soup Ingredients:

• Bacon – adds a salty, savory depth.
• Butter – for sautéing the mushrooms, shallot, and garlic. Salted butter works well for extra flavor.
• Baby Bella Mushrooms – provide an earthy flavor and nice texture.
• Garlic – essential for flavor.
• Shallot – milder and sweeter than a white onion, with a gentle sharpness.
• All-Purpose Flour – used to make a light roux to thicken the soup slightly.
• Dry White Wine – brings acidity and balance without overpowering the other flavors.
• Chicken Broth – the base of the soup.
• Herbs & Spices – fresh thyme sprigs, a bay leaf, kosher salt, and freshly cracked black pepper.
• Cheese Tortellini – refrigerated, filled with ricotta and Parmesan.
• Fresh Spinach – adds color and freshness.
• Cream – half & half or heavy cream to enrich the soup and prevent curdling when combined with acidity.
• Parmesan Cheese – shaved or grated, for nuttiness and salt.
• Ground Nutmeg – a pinch adds warmth to cream- and cheese-based dishes.

Substitutions & Variations:

• Bacon – substitute crispy prosciutto or pancetta for a stronger, saltier pork flavor.
• Butter – can be replaced with extra virgin olive oil or a neutral cooking oil.
• Shallot – can be swapped for red onion if needed.
• White Wine – substitute with a mild acid like white grape juice or a splash of apple cider vinegar.
• Tomato Variation – add a can of diced tomatoes for sweetness and texture.

How to Make Creamy Tortellini Soup:

• Cook the bacon:
  • In a large stockpot over medium heat, add a touch of oil and the bacon pieces (cut into ½-inch pieces). Cook, stirring occasionally, until the bacon reaches your desired crispiness, about 6–12 minutes.
  • Transfer the cooked bacon to a paper towel-lined plate with a slotted spoon to drain, and set aside.
• Sauté the vegetables:
  • Drain most of the bacon fat from the pot, leaving about 1 tablespoon.
  • Lower the heat to medium-low and melt 1 ½ tablespoons butter. Add the sliced baby bella mushrooms, stir to coat, and sauté 4–6 minutes until softened and lightly browned.
  • Add minced garlic and shallot and cook, stirring, for 60–90 seconds until fragrant.
• Add flour & build the soup:
  • Sprinkle the flour over the vegetables and stir until it forms a pasty coating.
  • Slowly whisk in ½ cup chicken broth, then the white wine, whisking until smooth and lump-free. Whisk in the remaining chicken broth, kosher salt, cracked pepper, thyme sprigs, and the bay leaf.
  • Bring the soup to a bubbling simmer, then reduce to medium-low and simmer for 4 minutes.
• Finish the soup:
  • Add the cheese tortellini and simmer until they are nearly cooked through (check package times as brands vary).
  • Stir in the cream, roughly chopped spinach, shaved Parmesan, a pinch of nutmeg, and the reserved bacon pieces. Bring back to a simmer and cook 2–3 more minutes until tortellini are tender and the spinach has wilted.
  • Remove thyme sprigs and the bay leaf. Serve topped with a dollop of sour cream and extra shaved Parmesan if desired.

Tips & Recipe Notes:

• Store leftovers in an airtight container in the refrigerator for 2–3 days. Use judgment—if the soup smells or looks off, discard it.
• Tortellini cook times vary by brand. If the package indicates 3 minutes or less, add the cream, spinach, bacon, and Parmesan at the same time as the tortellini.
• Half & half or heavy cream are both suitable; their higher fat content helps them withstand heat and prevents curdling when combined with acidic ingredients.

More Soup Recipes You Will Love:

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

If you try this recipe, please leave a star rating and a review in the recipe card below—your feedback is valuable.

Recipe

Creamy Bacon, Mushroom, & Parmesan Tortellini Soup

A rich, comforting tortellini soup with chicken broth, cheese tortellini, spinach, crispy bacon, Parmesan, and a splash of white wine.

5 from 2 votes

Print Recipe
Pin Recipe

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

CourseMain Course, Soup

Servings4

Equipment

• Knife
• Cutting Board
• Stockpot
• Cooking Utensils

Ingredients

• 8–10 slices thick-cut bacon, chopped into ½-inch pieces
• 1 ½ tablespoons butter
• 4 cups baby bella mushrooms, sliced
• ⅓ cup shallot, about 1 large, minced
• 1 tablespoon garlic, 2–4 cloves, minced
• 3 tablespoons all-purpose flour
• ¼ cup dry white wine
• 5 cups chicken broth
• 1 teaspoon 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)
• ½ cup shaved Parmesan, plus extra for garnish
• Pinch ground nutmeg
• Sour cream, for topping (optional)

Instructions

• Cook Bacon – In a large stockpot over medium heat, add a touch of oil and the bacon pieces. Cook, stirring occasionally, until crisp, 6–12 minutes. Transfer bacon to a paper towel-lined plate and set aside.
• Saute Vegetables – Drain most of the bacon grease, leaving about 1 tbsp. Reduce heat to medium-low and melt 1 ½ tablespoons butter. Add mushrooms and sauté 4–6 minutes until softened and browned. Add garlic and shallot and cook 60–90 seconds until fragrant.
• Add Flour & Soup Base – Sprinkle flour over the vegetables and stir until pasty. Slowly whisk in ½ cup chicken broth, then the white wine, until smooth. Whisk in remaining chicken broth, kosher salt, cracked pepper, thyme sprigs, and bay leaf. Bring to a simmer, then reduce to medium-low and simmer 4 minutes.
• Finish – Add tortellini and simmer until nearly cooked. Stir in cream, chopped spinach, shaved Parmesan, nutmeg, and bacon. Bring to a simmer and cook 2–3 minutes until tortellini are tender and spinach is wilted. Remove thyme and bay leaf. Serve with sour cream and extra Parmesan if desired.

Notes

Leftovers keep in an airtight container for 2–3 days. Discard if there are any off smells or textures.

Check your tortellini package for cook time—if it’s 3 minutes or less, add the cream, spinach, bacon, and Parmesan with the tortellini.

Half & half or heavy cream work best because their higher fat content resists curdling when mixed with acidic ingredients.

Keywordbaby bella mushrooms, bacon, cheese tortellini, dry white wine, easy soup recipe, one pot meal, parmesan

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