Creamy Parmesan Mushroom and Spinach Tortellini Soup

• Produce

  • 10 oz Baby spinach
  • 2 cloves Garlic
  • 8 oz Mushrooms
  • 1 Onion
  • 1 tsp Thyme

• Canned Goods

  • 6 cups Vegetable broth or chicken broth

• Pasta & Grains

  • 8 oz Cheese tortellini

• Baking & Spices

  • 1/4 cup Flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Butter or oil

• Dairy

  • 1/2 cup Cream or milk
  • 1/2 cup Parmigiano reggiano

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on closetcooking.com

Description

Ingredients

• 2 tablespoons butter or oil
• 8 ounces mushrooms, quartered or sliced
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/4 cup flour (rice flour for gluten free)
• 1/2 cup white wine (or broth)
• 6 cups vegetable broth or chicken broth
• 8 ounces cheese tortellini (gluten free for gluten free)
• 1/2 cup parmigiano reggiano (parmesan), grated
• 10 ounces baby spinach, coarsely chopped
• 1/2 cup cream or milk
• salt and pepper to taste

Directions

• Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes.
• Mix in the garlic, thyme and flour and cook, stirring, until the flour starts to turn a light golden brown, about 2-3 minutes.
• Add the wine and deglaze the pan.
• Add the broth and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
• Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste and remove from heat.

Nutrition