Creamy Parmesan Mushroom and Spinach Tortellini Soup

INGREDIENTS

2 tbsp

butter or oil

8 oz

mushrooms, quartered or sliced

onion, diced

2 cloves

garlic, chopped

1 tsp

thyme, chopped

1/4 cup

flour (rice flour for gluten free)

1/2 cup

white wine (or broth)

6 cups

vegetable broth or chicken broth

8 oz

cheese tortellini (gluten free for gluten free)

1/2 cup

parmigiano reggiano (parmesan), grated

10 oz

baby spinach, coarsely chopped

1/2 cup

cream or milk

salt and pepper