Monday, November 30, 2015

Spinach Mushroom Tortellini Soup

We love our tuna tortellini and another recipe of soup with spinach in it, so when a high school friend posted a recipe for a soup with cheese tortellini, soup AND mushrooms, I just had to make it!

Creamy Parmesan Mushroom and Spinach Tortellini Soup
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4
  • 2 tablespoons butter or oil
  • 8 ounces mushrooms, quartered or sliced
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup flour 
  • 1/2 cup white wine (I used chicken broth)
  • 6 cups vegetable broth or chicken broth
  • 8 ounces cheese tortellini 
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 10 ounces baby spinach, coarsely chopped ( I didn't chop it, oops!)
  • 1/2 cup cream or milk
  • salt and pepper to taste. We added extra parmesan to ours.
  1. 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.
  2. Mix in the garlic, thyme and flour and cook, stirring, until the flour starts to turn a light golden brown, about 2-3 minutes.
  3. Add the wine and deglaze the pan.
  4. Add the broth and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
  5. 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.
Option: Add 1 ounce dried mushrooms for even more mushroom flavor!   OR    Cook the mushrooms even longer until they start to caramelize for more mushroom-y flavour goodness!   OR
Roast the mushrooms instead of cooking them in the sauce pan for even more mushroom flavor.
OR Use a spinach tortellini instead of cheese tortellini.
 
Nutrition Facts: Calories 430, Fat 16.7g (Saturated 4g, Trans 0), Cholesterol 24mg, Sodium 551mg, Carbs 46.6g (Fiber 3g, Sugars 5g), Protein 25.3g

Filling comfort food! It started out very thin
but the leftovers thickened up, similar to Alfredo sauce!

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