Mushroom, spinach & thyme tortellini soup

IMG_2237By now, you must have noticed that we really love a good soup. But when we make a soup, we like those loaded, hearty meal soups – the kind that has all the good stuff in one bowl. According to us, the best soups involve carbs, veggies and meat all at the same time. This soup is one of those: it involves tortellini, mushrooms, spinach and sausage. And some cheese, of course.

Soup for two
○ 200 g fresh cheese tortellini ○ 200 g mushrooms ○ 3 handfuls of spinach ○ 3 sprigs of thyme ○ 150 g sausage (chipolata) ○ 250 ml cream ○ 400 ml vegetable broth ○ 2 minced garlic cloves ○ 1 white onion ○ grated parmesan to taste

In a large pot over medium high heat, sauté the onion and garlic in some olive oil. Once the onions are translucent, add the halved mushrooms (or sliced if they are very large) and thyme and cook for 3 minutes. Add the broth and cream, then let simmer. In a separate small frying pan, fry the sausages until browned – then remove from pan and slice. In the same pan, sauté the spinach for about a minute. This is where everything comes together: if you’re using fresh pasta, it will only need 3 minutes in the soup (if using dried: boil separately until al dente, then add to the soup). Once ready to plate up, add in the spinach and sausage and finish with some grated parmesan.

This soup is super quick and easy to make, yet incredibly delicious. We added a dollop of spinach-parsely pesto on top, just to give it a bit of an interesting twist. We had it left over from the night before, and we just couldn’t resist! A recipe for this pesto is coming up soon! If you love a good hearty soup filled with lots of veggies and cheesy carbs, then this soup is calling your name! `

Love,

Cheese and Chinese

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5 thoughts on “Mushroom, spinach & thyme tortellini soup

  1. I’m crazy about soups too! Mushrooms and spinach are two of the ingredients I use most, and we are craaaazy about pasta so this dish definitely hits the spot! Delicious… Have a good weekend 🙂

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  2. Pingback: Spinach & parsley Pesto Pasta with Artichoke Hearts | Cheese & Chinese

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