Mushroom Tortellini Soup

Name: Mushroom Tortellini Soup
Prep time: 5 min
Cook time: 20 min
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

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 4

Author : Taste of Home

Ingredients

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2 tablespoons olive oil1/2 pound sliced fresh mushrooms2 garlic cloves, minced4 cups vegetable broth1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained1 package (19 ounces) frozen cheese tortellini2 cups fresh baby spinach, coarsely chopped1/8 teaspoon pepperShredded Parmesan cheese, optional

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Instructions

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Step 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.

Step 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.