Tortellini and Spinach Soup
- Reviews 3
Ready In: 30 mins
Serves: 2-3
Ingredients
- 2 tablespoons olive oil
- 4 ounces mushrooms, thinly sliced
- 2 garlic cloves, chopped
- 3 (14 ounce) cans chicken broth
- 1 (9 ounce) package fresh tortellini
- 3 cups spinach, thinly sliced
- 2 tablespoons parmesan cheese, grated
- salt and pepper
Directions
- Heat the olive oil in a large heavy saucepan over medium heat. Add the mushrooms and garlic. Saute for 5 minutes or until tender. Add the chicken broth and bring to a boil.
- Add the tortellini. Cook, loosely covered, for 5 minutes or until the tortellini are al dente. Add the spinach and simmer for 2 minutes or until the spinach is wilted. Stir in the Parmesan cheese, salt and pepper.
- Ladle the soup into bowls and serve with additional grated Parmesan cheese.
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