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:
- 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.
- 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.