Ingredients:

  • 2 tbsp unsalted butter
  • 1 lb cremini mushrooms, thinly sliced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1/2 tsp dried oregano
  • 6 cups vegetable or chicken broth
  • 1 tsp balsamic vinegar
  • 1 lb refrigerated cheese tortellini
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 5 oz fresh baby spinach
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. Heat butter in a large Dutch oven over medium-high heat. Add mushrooms in a single layer and sauté without stirring for 3-4 minutes until deep golden brown and caramelized.
  2. Stir in the diced onions and cook until translucent, about 5 minutes. Add minced garlic, thyme, and oregano, stirring for 60 seconds until fragrant.
  3. Pour in the balsamic vinegar to deglaze the pan, scraping up any browned bits from the bottom. Add the broth and bring to a rolling boil.
  4. Gently add the cheese tortellini to the boiling broth. Reduce heat to medium and simmer for 3–5 minutes until the pasta is tender and floats to the surface.
  5. Reduce heat to low. Stir in the heavy cream and fresh baby spinach. Fold gently until the spinach is wilted and bright green.
  6. Stir in the Parmesan cheese until melted. Taste and adjust salt and pepper. Serve immediately.