Mushroom Tortellini Soup
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
Reviews
My wife loves it and couldn't get enough. She wanted me to make another batch after finishing off the soup.
Love Taste of Home recipes!!
Loved it! I used chicken broth instead though
This was delicious! My husband called it 'restaurant quality'!I used fresh tomatoes, basil, parsley and sage out of the garden! Yum!!