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Mushroom Tortellini Soup

Total Time

Prep/Total Time: 25 min.

Makes

6 servings (2 quarts)

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
Mushroom Tortellini Soup Recipe photo by Taste of Home

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

  1. 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.
  2. 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.

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