Creamy Parmesan Spinach Mushroom and Tortellini Soup

12tomatoes.com

Donielle Swany-Swanson

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

¼ teaspoon red pepper flakes

¼ teaspoon nutmeg

¼ cup all-purpose flour

½ cup white wine

1 ½ (32 oz.) cartons vegetable or low-sodium chicken broth

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

¾ cup parmesan cheese, grated, plus more for garnish

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

½ cup half-and-half

kosher salt and freshly ground pepper, to taste

Directions at 12tomatoes.com

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