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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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Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6
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.
Course Soups & Stews
Cuisine American
Keyword tortellini soup, vegetarian tortellini soup

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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