Mushroom and Tortellini Florentine Soup

1.In a large pot or Dutch oven, heat the olive oil and butter over medium-high heat until the butter is melted and bubbling.

2.Add the sliced mushrooms to the pot and sauté for 6-8 minutes until they are golden brown and their moisture has evaporated.

3.Stir in the diced onion and cook for another 4 minutes until translucent, then add the minced garlic and dried thyme, cooking for 1 minute until fragrant.

4.Pour in the vegetable broth and bring the mixture to a gentle boil.

5.Add the cheese tortellini to the boiling broth and cook according to the package instructions, usually about 3-5 minutes, until they are tender and float to the surface.

6.Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the broth is velvety.

7.Add the fresh baby spinach and stir for 1-2 minutes until the leaves are just wilted.

8.Season with salt and black pepper to taste, then serve immediately garnished with fresh parsley.