Recipe Box, Spinach & Cheese Tortellini Soup with Parmesan, Sausage, and Mushrooms

the Painted Apron

5 years ago

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

Course Main Course, Soup

Cuisine American, Italian

Keyword main dish soup, pasta soup, sausage, mushroom and tortellini soup, soup, tortellini

Prep Time 20

Cook Time 40

roasted garlic 1

Servings 4

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