Another day, another soup. As I prepare for sweater weather, I am also preparing for soup weather as well! This creamy mushroom soup is filled with hearty ingredients and bold, earthy flavors. This recipe has a creamy chicken base which allows the flavors of the mushroom and pasta to take off! I chose spices like fresh thyme and rosemary to balance the subtlety of the soup. Keep this soup light, or make it a filling dinner by adding stuffed tortellini like I did!
I served this soup, with crispy baked baguette slices. They are the perfect for dipping on the side.
The spinach gives a finishing touch to the soup by adding a bit of freshness to the whole dish.
I absolutely love soups, so when it gets colder outside I really take advantage of all the delicious recipes I have tucked away during the heat of the summer. This soup is an all time favorite of mine because it has pasta in it, and I mean what's better than a soup and pasta combo??
I used fresh ingredients and made this creamy base from scratch by using chicken broth and heavy whipping cream to create a delicious and flavorful soup that pairs well with the mushroom and spinach.
Prep Time: Serves: 4 People
Cook Time:
Total Time:
INGREDIENTS:
2 Tbsp. Butter, unsalted
8 oz. White Mushrooms, thinly sliced
1 Yellow Onion, diced
2 Cloves of Garlic, chopped
1 tsp. Fresh Thyme, chopped
1 tsp. Dried Rosemary
1/4 cup All-Purpose Flour
6 1/2 cups Chicken Broth
8 oz. Cheese Tortellini, boiled and drained
1/2 cup Grated Parmesan Cheese
8 oz. Fresh Spinach, chopped
1/2 cup Heavy Whipping Cream
Salt and Pepper, to taste
Baguette Slices, optional
INSTRUCTIONS:
In a large pot, melt the butter on medium heat. Once it is melted, add in the mushrooms and onions. Allow them to saute for 5-7 minutes until they are transparent and softened.
Add in the minced garlic and allow it to cook for a minute until the fragrance is released.
Season the vegetables with the fresh thyme and dried rosemary. Mix the ingredients and cook them for a few minutes.
Pour in a half cup of the chicken broth and allow it to pick up any flavors from the bottom of the pan.
Add in the rest of the chicken broth and bring the contents to a boil. Reduce the heat to a medium low and add in the boiled tortellini.
After 15 minutes of cooking, add in the Parmesan and spinach and allow the cheese to melt and spinach to wilt, about 3-4 minutes.
Whisk in the heavy whipping cream and add salt and pepper to taste. Let the soup cook for another 5 minutes.
Serve and enjoy with a baguette!
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