Tortellini Soup

Tortellini Soup
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.

 

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One thought on “Tortellini Soup

  1. I made this last night- so yummy! Changed it a little bit though:

    1, 28 oz can no-salt diced tomatoes (instead of 14 oz italian)
    1, 900ml container no-salt added chicken stock (instead of 2 cups of veggie)
    1 cup Healthy Choice spaghetti sauce
    1 small zucchini, diced
    1/2 large onion (1 small would work), minced
    4 garlic cloves (instead of 1)
    1 tsp italian seasoning
    1 tsp basil
    TONS of pepper
    pinch of chilli flakes
    1 bayleaf
    spinkle of parm cheese and parsley after serving
    Made TONS- we’ll have soup for probably 3 dinners! And I served it with homemade garlic cheese toast to dip in…YUM!

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