February 23, 2022

Thirty minutes to dinner: Hearty spinach and tortellini soup

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Warm, satisfying, savory — you might just forget that this is vegetarian!

On a busy weeknight, it’s good to have a plan. An easy one. This hearty soup requires minimal prep and comes together about as quickly as it takes to boil pasta. Mushrooms, spinach and tomatoes provide plenty of vitamins — and plenty of umami goodness.

Hearty spinach and tortellini soup

AUTHOR
Stacey Kendrick
RECIPE TYPE
Entree
SERVES
6

Ingredients

  • 1 minced shallot
  • 2 tablespoons fresh garlic, minced
  • 2 cups of cleaned and sliced mushrooms
  • 2 tablespoons olive oil
  • 2 boxes of low-sodium vegetable broth
  • 1 8-ounce bag of fresh or frozen cheese stuffed tortellini
  • 1 16-ounce can of low-sodium stewed tomatoes, undrained and coarsely chopped
  • 1 10-ounce bag of baby spinach
  • Optional: parmesan cheese and black pepper

Instructions

  1. Sauté the shallot, garlic and mushrooms in olive oil in a stock pot until the mushrooms begin to soften; about 3-5 minutes on low to medium heat.
  2. Add the vegetable broth and pasta, then bring to a boil. Immediately reduce the heat to a simmer for 10 minutes.
  3. Add the tomatoes (with liquid) and spinach.
  4. Top with grated parmesan cheese and fresh ground black pepper before serving.

Nutrition Information

Calories: 248 | Fat: 10g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 404mg | Fiber: 5g | Sugars: 7g