Menu

Mushroom Tortellini Soup

Add a Review
Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Jen Lucas, Baldwinville, Massachusetts

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 04, 2023

This colorful veggie soup gets all bulked up thanks to cheesy tortellini. It's a real comfort on a cold or rainy day. —Jen Lucas, Baldwinville, Massachusetts

Test Kitchen Approved

Mushroom Tortellini Soup

0 | 0 Reviews Add your review
Yield: 6 servings (2 quarts)
Prep: 5 min
Cook: 20 min
Save Saved Saving print

Ingredients

  • 2 tablespoons olive oil
  • 1/2 pound sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
  • 1 package (19 ounces) frozen cheese tortellini
  • 2 cups fresh baby spinach, coarsely chopped
  • 1/8 teaspoon pepper
  • Shredded Parmesan cheese, optional
Text Ingredients

Directions

  1. In a Dutch oven, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer.
  2. Add broth and tomatoes; bring to a boil. Add tortellini; cook, uncovered, just until tortellini float (do not boil), 3-4 minutes. Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese.

Nutrition Facts

1-1/3 cups (calculated without cheese): 261 calories, 10g fat (3g saturated fat), 14mg cholesterol, 1084mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 10g protein.
Loading Popular in the Community
Loading Reviews