This weather has been a little crazy hot cold hot cold so I made a quick soup to take advantage of the cooler air. I also added some sausage in to make it a little more filling. We loved the flavor that came out of it, plus how easy it is to come together.
Creamy Parmesan Mushroom and Spinach Tortellini Soup
(Adapted from Closet Cooking)
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 (rice flour for gluten free)
1/2 cup white wine (or broth)
6 cups vegetable broth or chicken broth
8 ounces cheese tortellini (gluten free for gluten free)
1/2 cup parmigiano reggiano (parmesan), grated
10 ounces baby spinach, coarsely chopped
1/2 cup cream or milk
salt and pepper to taste
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.
Option: Add 1 ounce dried mushrooms for even more mushroom flavour!
Option: Cook the mushrooms even longer, until they start to caramelize, for more mushroom-y flavour goodness!
Option: Roast the mushrooms instead of cooking them in the sauce pan for even more mushroom flavour.
Option: You can use frozen spinach instead of fresh if you prefer.
Option: Use a spinach tortellini instead of cheese tortellini.
Option: Add 1 tablespoon white miso paste by mixing some of the hot broth into the miso in a bowl before mixing it into the soup just after you remove the soup from the heat. (Note: Miso is salty so go easy on seasoning with salt.)
