This nutritious veggie soup eats like a meal thanks to cheese tortellini. It’s a real comfort on a cold or rainy day.
—JEN LUCAS BALDWINVILLE, MA
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS
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
1. In a Dutch oven, heat the oil over medium-high heat. Add mushrooms; cook and stir for 6-8 minutes or until tender. Add the garlic and cook for 1 minute longer.
2. Add broth and tomatoes; bring to a boil. Add tortellini; cook, uncovered, 3-4 minutes or just until tortellini float (do not boil). Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese.