Ingredients for Mushroom Tortellini Spinach Tomato Soup
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Carrot
- Button Mushrooms
- Minced Garlic Cloves
- Vegetable Broth
- Stewed Tomatoes
- Cheese Tortellini
- Fresh Spinach
- Kosher Salt
- Cracked Pepper
- Parmesan Cheese
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How to Make Mushroom Tortellini Spinach Tomato Soup
- Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-high heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, and 1 medium carrot, diced. Sauté for 5-7 minutes, stirring frequently, until onions are translucent and softened.
- Pour in 6 cups of vegetable or chicken broth, 8 ounces of sliced cremini mushrooms, and 1 (28-ounce) can of crushed tomatoes. Increase heat to high and bring to a boil.
- Add 1 cup of cheese tortellini. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until tortellini is cooked through according to package directions.
- Stir in 5 ounces of fresh spinach and cook for 2-3 minutes, or until wilted. Season generously with salt and freshly ground black pepper to taste.
- Ladle soup into bowls and garnish each serving with 1-2 tablespoons of grated Parmesan cheese and a drizzle of olive oil (optional).
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
34g
Fat
15g
Carbs
18g
