Spinach Mushroom Tortellini Soup

 

 

 

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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