Creamy Parmesan Mushroom and Spinach Tortellini Soup

This recipe is pretty easy, you simply slice the mushrooms, dice the onions, cook them in a
saucepan, add the broth and tortellini, cook until the tortellini is done and add the spinach before seasoning and enjoying a bowl of pure comfort!

Creamy Parmesan Mushroom and Spinach Tortellini Soup

A hearty and tasty bowl of creamy mushroom and spinach soup with tortellini that is pure comfort food; perfect for cold winter days!

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

1. 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.
2. Mix in the garlic, thyme and flour and cook, stirring, until the flour starts to turn a light golden brown, about 2-3 minutes.
3. Add the wine and deglaze the pan.
4. Add the broth and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
5. 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.

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