Creamy Parmesan Mushroom and Spinach Tortellini Soup

A hearty and attractive bowl of creamy mushroom and spinach soup with pasta that's pure comfort food; good for cold winter days!

With all of the cold and also the snow I even have been fully on soup mode and my latest soup is that this creamy mushroom and spinach soup with cheese pasta. Mushrooms and spinach are a wonderful combination that I get pleasure from victimization in many various dishes therefore it absolutely was inevitable that I finally used them in an exceedingly soup like this one and it’s an honest issue that I did as a result of this is often one in every of my new favorite soups! 

This instruction is pretty straightforward, you just slice the mushrooms, dice the onions, cook them in an exceedingly pan, add the broth and pasta, cook till the pasta is completed and add the spinach before seasoning and enjoying a bowl of pure comfort! If you recognize Maine then you recognize that I couldn't resist adding a small amount of additional flavour, aka umami, within the kind of victimization wine to deglaze the pan, adding cheese and that I even add a tablespoon of white miso paste to the soup. Regardless of however you narrow it, this creamy mushroom and spinach soup with cheese pasta is one hearty and attractive bowl of soup that's good for these cold winter days!

INGREDIENTS :

• 2 tablespoons butter or oil
• 8 ounces mushrooms, quartered or sliced
• 1 onion, diced
• 2 cloves garlic, chopped
• 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
• 1 teaspoon thyme, chopped
• 1/4 cup flour (rice flour for gluten free)
• 1/2 cup white wine (or broth)
• salt and pepper to taste

INSTRUCTIONS :

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.

Source : https://www.closetcooking.com/creamy-parmesan-mushroom-and-spinach/