Tortellini Soup

Ingredients

The Onions

2 tablespoon Extravagonzo Roasted Garlic Culinary Oil, or Extravagonzo Red Chili Culinary Oil
2 medium yellow onions, thinly sliced
1 teaspoon dried thyme
1 tablespoon Dark Balsamic vinegar
½ teaspoon sea salt

The Mushrooms

1 tablespoon Extravagonzo Roasted Garlic Culinary Oil, or Extravagonzo Red Chili Culinary Oil
12 oz. crimini mushrooms, cleaned and thinly sliced
1 tablespoon Extravagonzo Classic Dark Balsamic Vinegar
Pinch of sea salt
Pinch of fresh ground black pepper

The Soup

Instructions

The Onions

Heat Extravagonzo Roasted Garlic Culinary Oil, or Extravagonzo Red Chili Culinary 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 ¼ 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 ¼ cup water.
Cover the pan and cook until the liquid is absorbed.

The Mushrooms

Heat Extravagonzo Roasted Garlic Culinary Oil, or Extravagonzo Red Chili Culinary 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 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.
Add a teaspoon+ floater of Extravagonzo Roasted Garlic Culinary Oil, or Extravagonzo Red Chili Culinary Oil for added flavor and nutrition, yum!