Creamy Tortellini French Onion Soup

Name: Creamy Tortellini French Onion Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 6 tbsp salted butter; 4 medium yellow onions, thinly sliced; 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc; 3 cloves garlic, chopped; 2 cups sliced cremini or wild mushrooms; 2 tbsp fresh thyme leaves; 2 tbsp chopped fresh sage; 1 pinch kosher salt; 1 pinch black pepper; 6 -8 cups low sodium chicken or vegetable broth; 1 parmesan cheese rind; 1/2 cup heavy cream or whole milk; 1 lb fresh cheese tortellini; 6 slices french bread; 2 cups shredded Gruyère cheese; 1 tbsp chopped rosemary or thyme

Made on the stove or crockpot, it's the perfect bowl of soup...hearty enough for the coldest of nights!

⏱ 60 min 🔨 Prep 15min 🔥 Cook 45min 📊 Medium 🍽 6 servings 👁 6

Instructions

1. Melt together the butter and onions in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. Add the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until you've used all of the wine and the onions are deeply caramelized.2. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the broth, parmesan rind, and a pinch each of salt and pepper. Increase the heat to medium-high and return the soup to a simmer, simmer 10 minutes, then stir in the cream and tortellini. Cook another 3-5 minutes. Remove the parmesan rind and discard. Season to taste with salt and pepper.3. Meanwhile, preheat the oven to 400° F. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry. Switch the oven to broil.4. Ladle the soup into oven safe bowls. Add a slice of bread to each, and top evenly with cheese. Add rosemary, or thyme if desired. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Eat!
1. Melt together the butter and onions in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. Add the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 5 minutes. Remove from the heat and add the onions to the crockpot bowl.2. To the crockpot, add the garlic, mushrooms, thyme, and sage. Add the broth, parmesan rind, and a pinch each of salt and pepper. Cover and cook on low for 5-6 hours or on high for 2-3 hours. During the last 15 minutes of cooking, stir in the cream and tortellini.4. Meanwhile, preheat the oven to 400° F. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry. Switch the oven to broil.5. Ladle the soup into oven safe bowls. Add a slice of bread to each, and top evenly with cheese. Add rosemary, or thyme if desired. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Eat!

Vegetables & Soup 1 houramerican

Nutrition per serving

920kcal

💰 Cost Estimate

Total Ingredients
$3050.00

Per Serving
$508.00/serving

🏠 Savings
~$6100.00 vs buying!

📋 Price Breakdown (94% ingredients detected)

Ingredient	Amount	Subtotal
salted butter	6 tbsp	$99.00
yellow onions	4 medium	$198.00
dry white wine	0.5 cup	$23.00
garlic	3 cloves	$593.00
sliced cremini or wild mushrooms	2 cups	$263.00
fresh thyme leaves	2 tbsp	$356.00
chopped fresh sage	2 tbsp	$36.00
pinch kosher salt	1	$36.00
pinch black pepper	1	$442.00
-8 cups low sodium chicken or vegetable broth	6	$190.00
parmesan cheese rind	1	$110.00
heavy cream or whole milk	0.5 cup	$125.00
fresh cheese tortellini	1 lb	$131.00
french bread	6 slices	$185.00
shredded Gruyère cheese	2 cups	$263.00
chopped rosemary or thyme	1 tbsp	-