Ingredients
- 2 tablespoons olive oil
- 1/2 onion, finely diced
- 3 cloves garlic cloves, minced
- 2 cups cremini mushroom
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon paprika
- 1 1/2 cups Pacific Foods® Organic Free Range Chicken Broth
- 1 can (10.5 ounces) Pacific Foods® Organic Cream of Mushroom Condensed Soup
- 1/4 cup heavy cream
- 1 pound fresh cheese tortellini
- 4 ounces baby spinach
- 1 cup Parmesan cheese, grated
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Instructions
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Step 1
Add olive oil to a large pot over medium heat. Stir in onion and saute for 5 minutes. Stir in garlic and mushrooms and saute for 4 minutes. Sprinkle with thyme, sea salt, pepper, red pepper flakes, and paprika.
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Step 2
Add broth, soup and heavy cream. Bring to a boil, reduce heat, and let simmer for 10 minutes, or until sauce slightly thickens. Add in tortellini. Cook 7 minutes, or according to package directions. When pasta has 1 minute remaining, stir in spinach and Parmesan cheese. Serve pasta and enjoy!
