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Creamy Parmesan Mushroom and Spinach Tortellini Soup
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
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