Creamy Parmesan Mushroom and Spinach Tortellini Soup Recipe

Name: Creamy Parmesan Mushroom and Spinach Tortellini Soup Recipe
Ingredients: 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

"A recipe for Creamy Parmesan Mushroom and Spinach Tortellini Soup : A hearty and tasty bowl of creamy mushroom and spinach soup with tortellini that is pure comfort food; perfect for cold winter days!..."

INGREDIENTS

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2 tablespoons butter or oil

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8 ounces mushrooms, quartered or sliced

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1 onion, diced

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2 cloves garlic, chopped

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1 teaspoon thyme, chopped

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1/4 cup flour (rice flour for gluten free)

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1/2 cup white wine (or broth)

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6 cups vegetable broth or chicken broth

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8 ounces cheese tortellini (gluten free for gluten free)

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1/2 cup parmigiano reggiano (parmesan), grated

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10 ounces baby spinach, coarsely chopped

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1/2 cup cream or milk

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salt and pepper to taste

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