Mushroom Tortellini Soup

Name: Mushroom Tortellini Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings (2 quarts)
Ingredients: 2 tablespoons olive oil; 1/2 pound sliced fresh mushrooms; 2 garlic cloves, minced; 4 cups vegetable broth; 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained; 1 package (19 ounces) frozen cheese tortellini; 2 cups fresh baby spinach, coarsely chopped; 1/8 teaspoon pepper; Shredded Parmesan cheese, optional

Total Time Prep/Total Time: 25 min.

Yield 6 servings (2 quarts)

Test Kitchen Approved

This colorful veggie soup gets all bulked up thanks to cheesy tortellini. It's a real comfort on a cold or rainy day. —Jen Lucas, Baldwinville, Massachusetts

Ingredients

2 tablespoons olive oil
1/2 pound sliced fresh mushrooms
2 garlic cloves, minced
4 cups vegetable broth
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 package (19 ounces) frozen cheese tortellini
2 cups fresh baby spinach, coarsely chopped
1/8 teaspoon pepper
Shredded Parmesan cheese, optional

Directions

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

Nutrition Facts

1-1/3 cups (calculated without cheese): 261 calories, 10g fat (3g saturated fat), 14mg cholesterol, 1084mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 10g protein.

This colorful veggie soup gets all bulked up thanks to cheesy tortellini. It's a real comfort on a cold or rainy day. —Jen Lucas, Baldwinville, Massachusetts

Recipe Creator