Mushroom Tortellini Soup

Name: Mushroom Tortellini Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings.
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

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 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.

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.

Originally published as Mushroom Tortellini Soup in Simple & Delicious August/September 2014

Reviews

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Average Rating:

anna1950

Oct 8, 2016

Love Taste of Home recipes!!
michyln

Nov 1, 2014

Loved it! I used chicken broth instead though
anahaddy

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!!