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Welcome to my blog. A place to document my journey through life via the things I love most.

Creamy Mushroom Tortellini Soup

Just because it’s spring does not mean soul food is off the menu. What could be better on those gloomy rainy April afternoons. This is the perfect thing for those days. A heavy sweater, good movie, and a thick cream based soup. 

Just because it’s spring does not mean soul food is off the menu. What could be better on those gloomy rainy April afternoons. This is the perfect thing for those days. A heavy sweater, good movie, and a thick cream based soup. 

Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 package sliced white mushrooms
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • 1/4 cup flour 
  • 1/2 cup white wine
  • 6 cup vegetable stock 
  • 1 package cheese tortellini 
  • 1/2 cup parmigiano reggiano 
  • Half bag baby spinach, chopped
  • 1/2 cup heavy cream 
  • salt and pepper 
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Directions
  1. Heat olive oil in soup pot over medium-high heat.
  2. Add mushrooms and onion sautée for 15 minutes.
  3. Mix in the garlic, thyme and flour and cook until flour starts to brown, about 3 minutes.
  4. Add the wine and deglaze the pan.
  5. Add the broth and bring to a boil.
  6. Add Tortellini reduce the heat and simmer until the tortellini is tender, about 10 minutes.
  7. Add the parmesan and spinach, let it wilt.
  8. Add the cream, season with salt and pepper to taste and remove from heat.
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Matched with a garlic rubbed toasted baguette this is such a comforting meal and as with many creamy soups it thickens further and is always amazing the next day. I love to double this one up so there is plenty of leftovers. 

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