Creamy Parmesan Spinach Tortellini Soup

Name: Creamy Parmesan Spinach Tortellini Soup
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon extra-virgin olive oil; 1 (8 oz.) package cremini mushrooms, quartered or sliced; 1 yellow onion, chopped; 4 cloves garlic, minced; 2 teaspoons fresh thyme, stems removed; 1 teaspoon dried sage; 1/4 teaspoon red pepper flakes; 1/4 teaspoon nutmeg; 1/4 cup all-purpose flour; 1/2 cup white wine; 1 1/2 (32 oz.) cartons vegetable or low-sodium chicken broth; 1 (8 oz.) package cheese tortellini (or spinach or meat); 3/4 cup parmesan cheese, grated, plus more for garnish; 1 (10 oz.) package fresh spinach, roughly chopped; 1/2 cup half-and-half; kosher salt and freshly ground pepper, to taste

"Even mushroom-haters LOVE this soup!..."

INGREDIENTS

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2 tablespoons unsalted butter

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1 tablespoon extra-virgin olive oil

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1 (8 oz.) package cremini mushrooms, quartered or sliced

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1 yellow onion, chopped

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4 cloves garlic, minced

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2 teaspoons fresh thyme, stems removed

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1 teaspoon dried sage

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1/4 teaspoon red pepper flakes

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1/4 teaspoon nutmeg

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1/4 cup all-purpose flour

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1/2 cup white wine

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1 1/2 (32 oz.) cartons vegetable or low-sodium chicken broth

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1 (8 oz.) package cheese tortellini (or spinach or meat)

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3/4 cup parmesan cheese, grated, plus more for garnish

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1 (10 oz.) package fresh spinach, roughly chopped

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1/2 cup half-and-half

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kosher salt and freshly ground pepper, to taste

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