Spinach and Mushroom Tortellini Soup
This Spinach and Mushroom Tortellini Soup comes together in one pot and makes for an easy, healthy weeknight meal.
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Servings:
Calories: 236kcal
Ingredients
- 1 Tablespoon butter
- 1/2 large onion (chopped)
- 1 red pepper (chopped)
- 2 teaspoons minced garlic
- 12 ounces mushrooms (any variety)
- 8 cups low sodium chicken broth
- 1 cup water
- 8 oz. frozen spinach
- 4 inch Parmesan rind (optional)
- 1 1/2 teaspoons Kosher Salt
- 1 teaspoon coriander
- 1/2 teaspoon crushed red pepper flakes
- Cracked Pepper
- 9 ounces cheese tortellini
Instructions
- Melt butter in a large pot or dutch oven over medium heat.
- Add the onion and red pepper, cover, and allow to soften for 5-7 minutes. Add garlic and saute for 30 seconds or until fragrant.
- Add the mushrooms, chicken broth, water, spinach, Parmesan rind, and seasonings, cover, and bring to a boil. Reduce heat to medium low and continue to cook for 15 minutes or until mushrooms are softened. Add the tortellini and cook for 3-4 minutes or until tender. Serve immediately.
Notes
- Make this truly vegetarian by using vegetable broth.
- Use sausage tortellini or add sliced, cooked sausage if desired.
Nutrition
Calories: 236kcal | Carbohydrates: 29g | Protein: 16g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 912mg | Potassium: 654mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5161IU | Vitamin C: 30mg | Calcium: 134mg | Iron: 3mg
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