It’s quick.
It’s creamy. It’s so delicious! What
more could you want from a soup? Oh yes,
it’s hearty too! This is a keeper my
friends!
Spinach Mushroom Tortellini Soup
2 tablespoons
unsalted butter
1 tablespoon
extra-virgin olive oil
1 (8 oz.) package
cremini or button mushrooms, sliced
1 yellow onion,
chopped
4 cloves garlic,
minced
2 teaspoons fresh
thyme, stems removed
1 teaspoon dried sage
1/4 teaspoon nutmeg
1/4 cup all-purpose
flour
1/2 cup white wine
1 (32 oz.) cartons low
sodium chicken broth
1 (8 oz.) package
cheese tortellini (or meat)
3/4 cup parmesan cheese,
grated, plus more for garnish
1 (5 oz.) package
fresh spinach, roughly chopped
1/2 cup heavy cream
salt and freshly
ground pepper, to taste
Melt butter and olive
oil in a large stock pot or Dutch oven over medium-high heat and sauté
mushrooms and onion for 10-12 minutes, or until softened and onions are
translucent.
Season with salt and
pepper, then add garlic and cook for 1-2 minutes, or until fragrant. Add thyme, sage, and nutmeg,
and stir to combine.
Sprinkle flour in and
cook for 2-3 minutes, or until veggies are thoroughly coated, then pour in
white wine to deglaze pan.
Pour in chicken broth
and tortellini, then bring to a boil and cook for 7-9 minutes, or until
tortellini is cooked and al dente.
Reduce heat to low.
Stir in spinach, parmesan cheese and cream, cooking until spinach is
wilted and cheese is melted. Top with more Parmesan cheese if desired.
Transfer to bowls and serve hot!
Serve with crusty french or Italian Bread for a real treat!
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