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.