Breadcrumbs

mushroom tortellini soup

Total Time: 25 Minutes

Ingredients:

    • 2 Tbsp olive oil
    • 1/2 lb sliced fresh mushrooms
    • 2 garlic cloves, minced
    • 4 cups vegetable broth
    • 1 can (14.5 oz) diced tomatoes with basil, oregano, and garlic, undrained
    • 1 pkg (19 oz) frozen cheese tortellini
    • 2 cups fresh baby spinach, coarsely chopped
    • 1/8 tsp pepper
    • Shredded Parmesan cheese, optional

Yield: 6 Servings

Directions:

    1. In a Dutch oven, heat oil over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
    2. Add broth and tomatoes; bring to a boil. Add tortellini; cook, uncovered, 3-4 minutes or just until tortellini floats (do not boil). Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese.

 

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