Tortellini Soup With Balsamic Caramelized Onions and 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.

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Posted in Food, Recipe

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