Creamy Parmesan Mushroom and Spinach Tortellini Soup recipes

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
• 1/2 cup white wine (or broth)
• 6 cups vegetable broth or chicken broth
• 8 ounces cheese tortellini
• 1/2 cup parmigiano reggiano (parmesan), grated
• 10 ounces baby spinach, coarsely chopped
• 1/2 cup cream or milk
• salt
• pepper

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