Recipe Box, Spinach & Cheese Tortellini Soup with Parmesan, Sausage, and Mushrooms
I have been all about soup lately,
and this one is truly a complete and satisfying meal in a bowl!
This soup has 2 kinds of tortellini, fresh mushrooms and spinach,
sausage and Parmesan cheese,
in a lovely wine laced broth seasoned with roasted garlic and onions
Serve it with a nice piece of crusty bread for soaking up every last drop!
Chop the onion and brown the sausage and you are half way there!
Melt butter in a heavy soup pot or Dutch oven
and cook the onions and mushrooms until softened
Squeeze roasted garlic from garlic paper shell
Stir in flour, thyme 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 sausage and roasted garlic to pot
Add broth
I used a family size package containing both spinach and cheese tortellini
and low sodium chicken broth
Add the tortellini into the broth, it will soften as the soup simmers
Add Parmesan, and spinach and let it wilt down into soup
Add milk or cream* and season to taste
{I used 2% milk so it wasn’t very creamy,
if you want a creamier result use cream}
All done!
Serve it up topped with more freshly grated Parmesan
This recipe was adapted from Closet Cooking
Spinach & Cheese Tortellini Soup with Parmesan, Sausage & Mushrooms
Ingredients
- 2 tablespoons butter or oil
- 8 ounces mushrooms quartered or sliced
- 1 onion diced
- 1 head garlic roasted
- 1 teaspoon chopped fresh thyme
- 1/4 cup flour
- 1/2 cup red or white wine or broth
- 6 cups vegetable broth or chicken broth
- 20 ounces spinach & cheese tortellini
- 1/2 cup parmigiano reggiano parmesan, grated
- 10 ounces baby spinach coarsely chopped
- 1/2 cup cream or milk
- salt and pepper to taste
Instructions
- 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.
Don’t forget a piece of crusty bread for soaking
Mmmmmmmmmm…..
Enjoy!
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This looks so delicious! Perfect for a chilly autumn night!
Thanks Dorothy!
My mouth started watering when I was looking at the ingredients and following your step-by-step instructions! This recipe is in my future. Thank you, Jenna!
Oh good, thank you Rosie, I hope you enjoy!
I love soup season and this has so many of my favorite ingredients! Looks like a keeper!
We’re having leftovers of it tonight!
Jenna, I love soup and this looks heavenly on a cool autumn night. Happy Wednesday!
Thanks Pam, we had it Sunday and are having the leftovers tonight!
Oh my, this soup looks amazing ! I am hungry already for it. We love soups. Thank you for sharing the recipe with us my friend.
Hugs,
Fabby
Thank you Fabby!
I think fall is in the air. That looks like the perfect comfort food.
Thanks Linda, I have been craving soups lately!
This would be great followed by your bread pudding.
thanks Linda!
Great recipe Jenna. I love soup and chili and this week was a great time to pull out the soup pot. I always get so hungry after looking at your recipe box posts!!!!! Yum……….
haha, sorry, but I’m glad to know the recipes appeal!! Haven’t we had wonderful weather, loving these cool nights and warm days!
I love that you show all the ingredients in your photos!
Thank you Judy!