Hearty One-Pot Spinach Mushroom & Pelmeni Dumpling Soup: Quick & Easy Comfort Food

As the air turns crisp and a gentle chill settles in, there’s nothing quite as comforting and satisfying as a warm bowl of soup. Our One-Pot Spinach Mushroom Dumpling Soup is the quintessential autumn and winter warmer, designed to bring a hearty and filling dinner to your table in under 60 minutes. This incredibly simple yet deeply flavorful soup features a vibrant medley of fresh spinach, earthy mushrooms, sweet carrots, and delectable pelmeni dumplings, all simmered together in one pot for minimal cleanup and maximum enjoyment.

It’s often hard to believe how quickly the seasons shift, especially when the weather plays tricks on us. One moment it’s still warm, reminiscent of summer, and the next we’re craving cozy blankets and comforting meals. But regardless of what the thermometer says, the arrival of fall always signals a return to our favorite seasonal traditions: indulging in crisp apples, decorating with pumpkins, and, of course, simmering delicious soups.

Soup holds a special place in the heart of home cooks, primarily for its incredible ease and versatility. It’s truly one of the simplest dinners you can whip up, often in under an hour, even when your pantry seems sparse. It’s that magical meal born from the thought, “Okay, I have this, this, and this. Let’s make soup!” The beauty of soup lies in its forgiving nature and its ability to transform simple ingredients into something truly extraordinary.

Another significant advantage of soup, particularly this recipe, is that most are fantastic one-pot meals. This means less time spent washing dishes and more time enjoying your evening. While some recipes might require an occasional blender, like a creamy Kohlrabi Soup, the majority, including our Spinach Mushroom Dumpling Soup, embrace the simplicity of a single pot. This hearty and satisfying dish, brimming with tender spinach, savory mushrooms, sweet carrots, and the delightful addition of pelmeni dumplings, is not just filling but also the perfect antidote to chilly weather.

This dumpling soup also brings to mind the beloved flavors of Italian wedding soup, but with a clever twist. Often, wedding soup requires the extra step of preparing and chilling meatballs before you can even begin the soup itself. With this recipe, the frozen pelmeni dumplings offer a fantastic shortcut. You only need to cook them for about 5-8 minutes directly in the broth, allowing you to capture that comforting, hearty essence of a wedding-style soup without dedicating an entire afternoon to its creation. It’s all about achieving maximum flavor with minimal effort.

One of my favorite culinary “secrets” for getting dinner on the table faster is keeping a stash of frozen dumplings and pasta in the freezer. These kitchen heroes typically cook in a mere 5-10 minutes, making them an invaluable asset for busy weeknights. Even better, many varieties can be cooked directly within your recipe, saving you the hassle of boiling them separately. Think of the convenience of my One-Pot Lasagna Soup, where the pasta cooks right in the simmering broth. This one-pot method is a game-changer for reducing cooking time and simplifying cleanup, making delicious meals more accessible than ever.

For this particular recipe, I chose to use Popkoff’s Pelmeni. Pelmeni are traditional Russian stuffed dumplings, often resembling small, flavorful pouches. What makes Popkoff’s stand out is their commitment to farm-to-table fillings, offering a delightful variety including farmer’s cheese, chicken, beef, pork, and veal. If you’re new to pelmeni, imagine a more rustic, often heartier version of tortellini. Their familiar texture and quick cooking time are precisely what inspired me to incorporate them into this spinach and mushroom soup, adding both substance and a wonderful depth of flavor.

Pelmeni aren’t just for soup, either! They are incredibly versatile. You can easily toss cooked pelmeni with your favorite pasta sauce – think a rich butternut squash alfredo or a luscious creamy tomato and mushroom sauce – for another quick and satisfying dinner. They also make an excellent and easy side dish when paired with a protein, offering a delightful textural contrast and absorbing flavors beautifully. Their convenience and deliciousness make them a fantastic freezer staple for any home cook looking to whip up quick, comforting meals.

This One-Pot Spinach Mushroom Dumpling Soup is more than just a recipe; it’s a testament to how simple ingredients, combined thoughtfully, can create a truly memorable meal. The base of this soup starts with a fragrant sauté of onions, mushrooms, and carrots, building a foundational layer of flavor. Garlic adds a pungent kick, and a simple roux ensures a wonderfully creamy, thick broth that clings perfectly to every ingredient. The frozen spinach melts into the soup, adding a boost of nutrients and a beautiful green hue, while the Parmesan cheese and whole milk contribute to the soup’s rich, luxurious texture and depth of flavor.

To enhance this soup, consider serving it with a crusty baguette or some homemade garlic bread for dipping. A light, fresh green salad on the side would also provide a lovely contrast to the richness of the soup. For variations, feel free to experiment with different vegetables like chopped celery, bell peppers, or even zucchini. If you prefer a vegetarian option, simply swap chicken broth for vegetable broth. You could also add cooked shredded chicken or some browned Italian sausage during the vegetable sauté stage for an extra protein boost.

Leftovers of this delightful soup store wonderfully in an airtight container in the refrigerator for up to 3-4 days. When reheating, gently warm on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash more broth or milk to achieve your desired consistency, as the dumplings can absorb a lot of liquid as it sits. This makes it an ideal meal prep candidate, providing comforting lunches or dinners throughout the week.

One Pot Spinach Mushroom Dumpling Soup

Yield:
4 servings

Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 4-5 white button mushrooms, sliced
• 2 large carrots, peeled and chopped
• 1 garlic clove, minced
• 1/4 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 1 package Popkoff’s Pelmeni, any flavor
• 8 ounces frozen chopped spinach
• 1/2 cup grated Parmesan cheese
• 1/2 cup whole milk
• Salt and pepper, to taste

Instructions

1. In a Dutch oven or large deep pot, heat the olive oil over medium heat. Once hot, add the chopped onion, sliced mushrooms, and chopped carrots. Sauté, stirring occasionally, until the vegetables are softened, which should take about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
2. Sprinkle the all-purpose flour over the cooked vegetables. Stir well to ensure everything is coated, creating a roux (a thick paste). Slowly whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a gentle boil, stirring continuously until the soup thickens slightly.
3. Once the soup is boiling, carefully add the pelmeni dumplings. Cook according to package directions, typically until they begin to float to the surface, which usually takes about 5-8 minutes. The dumplings will cook through and become tender.
4. Reduce the heat to low. Stir in the frozen chopped spinach, grated Parmesan cheese, and whole milk. Continue to cook, stirring gently, until the spinach is thoroughly heated through and the Parmesan cheese has completely melted into the soup, approximately 2-3 minutes. Taste the soup and season generously with salt and pepper as necessary to enhance the flavors. Serve hot and enjoy!

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We hope you enjoy this easy, flavorful, and incredibly comforting One-Pot Spinach Mushroom Dumpling Soup. It’s truly a perfect dish to gather around on a crisp evening and savor the simple pleasures of homemade food. Happy cooking!

Disclosure: This post is sponsored by Popkoff’s. Thank you for supporting me and the companies I work with as sponsored posts help pay for the costs of running this website, including website hosting and groceries for recipe development.