Mushroom Tortellini Soup
Make this homemade tortellini and mushroom soup for a comforting meal the whole family will love! Featuring tortellini, fresh vegetables, and Parmesan cheese, this soup is easy to make and certain to be a hit at the dinner table.
- 6 oz. portabella mushrooms, sliced
- 1 onion, chopped
- 8 oz. spinach
- 1 C. Parmesan cheese
- 2 T. extra virgin olive oil or butter
- 1/4 C. flour
- 1 C. milk
- 1 C. white wine
- 6 C. chicken or vegetable broth
- 1 package frozen tortellini
- 4 cloves garlic, chopped
- 1 t. thyme
- Salt and pepper to taste
Chop onion and garlic cloves.
Cook onion and garlic in a pan with either extra virgin olive oil or butter.
Chop mushrooms and add to pot once onion and garlic have become translucent. Cook over medium-high heat. Add seasoning and thyme.
Add mixture consisting of 1 cup milk and 1/4 cup flour.
Stir and allow time to cook until thickened.
Add broth, white wine, and black pepper.
Add Parmesan cheese. Stir.
Add spinach. Stir.
Add cheese tortellini and stir. Allow time to cook.
Serve and enjoy!