Mushroom Tortellini Soup Recipe

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Mushroom Tortellini Soup Recipe
Mushroom Tortellini Soup Recipe photo by Taste of Home
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Mushroom Tortellini Soup Recipe

Read Reviews
5 3 3
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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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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 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 float (do not boil). Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese. Yield: 6 servings.
Originally published as Mushroom Tortellini Soup in Simple & Delicious August/September 2014

Nutritional 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.

  • 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
  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 float (do not boil). Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese. Yield: 6 servings.
Originally published as Mushroom Tortellini Soup in Simple & Delicious August/September 2014

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Reviews forMushroom Tortellini Soup

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anna1950 User ID: 8922018 255178
Reviewed Oct. 8, 2016

"Love Taste of Home recipes!!"

MY REVIEW
michyln User ID: 8035842 112071
Reviewed Nov. 1, 2014

"Loved it! I used chicken broth instead though"

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anahaddy User ID: 4755739 133319
Reviewed Aug. 2, 2014

"This was delicious! My husband called it 'restaurant quality'!

I used fresh tomatoes, basil, parsley and sage out of the garden! Yum!!"

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