Cook time: 20 minutes
Yields: 6 servings
1 tbsp unsalted stick margarine
2 cups sliced mushrooms
1 garlic clove, minced
2 cups low-sodium vegetable broth
One 14 & ½ ounce can Italian-style stewed tomatoes
3 cups frozen cheese tortellini
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
Freshly ground black pepper, to taste
1. In a large nonstick saucepan or Dutch oven, melt the margarine. Add the mushrooms and garlic; cook, stirring as needed, until softened, 2-3 minutes.
2. Add the broth, tomatoes, and 3 cups water; bring to a boil. Add the tortellini, return to a boil. Reduce the heat and simmer, stirring as needed, until the tortellini is cooked, about 10 minutes.
3. Stir in the spinach and return to a boil. Serve, sprinkled with pepper.