Tortellini Soup with Balsamic Caramelized Onions & Mushrooms Recipe Recipe
While I yearn to make recipe after recipe with spring ingredients such as asparagus and strawberries, the reality is that winter has decided to stage a sit-in, planting her bottom firmly on the ground and adamantly refusing to leave. While the extended season enables us to fit in a few more weeks of snowshoeing and sledding, it means that spring activities such as playing soccer and preparing the garden have been preempted for the time being.
There are a few bright spots amidst the gray skies. For one, I can delay the inevitable squeezing of my winter padding into clothes that are decidedly less forgiving than winter fleece. That activity typically involves multiple unsavory words and a promise to purge the cupboards of every morsel of chocolate and candy. The purging never actually happens, but dramatic resolutions are always made.
The recipe:
The onions:
Heat olive oil in a large saucepan set over medium heat. Add the onions and cook until softened, stirring occasionally, about 10 minutes.
Cover and cook until the onions are golden brown, about 8 to 10 minutes, stirring occasionally.
Add 1/4 cup water and thyme, cover the pan again and cook until the onions are deep golden brown, about 15 minutes. Stir in balsamic vinegar, salt, and an additional 1/4 cup water. Cover the pan and cook until the liquid is absorbed. Remove from heat.
The mushrooms:
Heat olive oil in a large skillet set over medium heat. Cook until the mushrooms are tender, stirring frequently, about 5 minutes. Add balsamic vinegar, salt and pepper, and stir to combine. Add to onions.
The Soup:
Add the chicken broth to the onions and mushrooms. Stir well. Bring the mixture to a boil over medium-high heat, then lower to a simmer. Add the fresh or frozen cheese tortellini. Simmer for 5 minutes for fresh or 8 minutes for frozen tortellini. The tortellini should be just tender. Season with salt and pepper to taste. Stir in spinach. Serve, sprinkled with grated Parmesan cheese, if desired.
- Other tortellini soup recipes:
- Cookin’ Canuck’s Tortellini Soup with Pancetta, White Beans & Swiss Chard
- Bell’alimento’s Tortellini in Brodo (Tortellini in Broth)
- Our Best Bites’ Tortellini Sausage Soup
- Green Earth Goodies’ Healthier Turkey Tortellini Soup
- Tortellini Soup with Balsamic Caramelized Onions & Mushrooms
- The Onions:
- 2 tbsp olive oil
- 2 medium yellow onions, thinly sliced
- 1 tsp dried thyme
- 1 tbsp balsamic vinegar
- 1/2 tsp kosher salt
- The mushrooms:
- 1 tbsp olive oil
- 12 oz. crimini mushrooms, cleaned and thinly sliced
- 1 tbsp balsamic vinegar
- Pinch of salt
- Pinch of pepper
- The soup:
- 7 cups low-sodium chicken broth
- 1 (9 oz) package fresh or frozen cheese tortellini
- 1/4 tsp freshly ground pepper
- 3 cups (packed) fresh spinach
- The onions:
Heat olive oil in a large saucepan set over medium heat. Add the onions and cook until softened, stirring occasionally, about 10 minutes. Cover and cook until the onions are golden brown, 8 to 10 minutes, stirring occasionally.
Add 1/4 cup water and thyme, cover the pan again and cook until the onions are deep golden brown, about 15 minutes. Stir in balsamic vinegar, salt, and an additional 1/4 cup water. Cover the pan and cook until the liquid is absorbed.
The mushrooms:
Heat olive oil in a large skillet set over medium heat. Cook until the mushrooms are tender, stirring frequently, about 5 minutes. Add balsamic vinegar, salt and pepper, and stir to combine. Add to onions.
The soup:
Add the chicken broth to the onions and mushrooms. Stir well. Bring the mixture to a boil over medium-high heat, then lower to a simmer. Add the fresh or frozen cheese tortellini. Simmer for 5 minutes for fresh or 8 minutes for frozen tortellini. The tortellini should be just tender. Season with salt and pepper to taste. Stir in spinach. Serve, sprinkled with grated Parmesan cheese, if desired.
Serves 4.
broth,
cheese,
mushroom,
soup,
spinach,
tortellini,
vegetarian