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SPINACH TORTELLINI SOUP

2 tbsps. olive oil
l-l/2 cups chopped onions
4 garlic cloves minced
l 8 oz. pkg. sliced fresh mushrooms (3 cups)
4 (l4-l/2 oz.) cans ready to serve chicken broth
l 9 oz. pkg. refrigerated cheese filled tortellini
3 cups chopped fresh spinach
l/3 cup fresh parmesan cheese
Heat oil in large saucepan over med-high heat until hot. Add onions; cook and stir 2 to 3 mins or until tender. Add garlic and mushrooms; cook and stir2 mins. Add broth; bring to boil. Add tortellini; return to a boil. Boil 5 to 7 mins. or until tortellini are of desired doness. Stir in spinach; cook l to 2 mins. or just until wilted. To serve spoon soup into individual soup bowls. Top with serving with cheese.
Serves 6 Pillsbury cookbook

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https://recipes.connorbowen.com/recipe/spinach-tortellini-soup/