Mushroom Tortellini Soup
Come in from the cold the soups on, Mushroom Tortellini Soup! I know a lot of you are experiencing some very severe winter weather. I hope you are all safe and warm when you read this. Here in Utah it is more like spring, with no winter really to speak of. Oh it is cold and there is snow in the mountains. But it is a disappointment for me and for those attending the Sundance Film Festival here in Park City. I am sure they were hoping for some fresh powder for skiing and snowboarding. Good thing there are so many films to see.
The Sundance Film Festival- “Sundance deepens the resolve of artists, bringing them together in a creative community so that they know they are not alone.” — Robert Redford, President and Founder . I know those attending the Sundance film Festival would appreciate a piping hot bowl of soup. After a day of theater hopping 🙂
As many of you know I am a Taste Of Home Blogger and today’s recipe is just that, a wonderful comfort food that is a perfect Taste Of Home recipe. Once I master making pasta from scratch tortellini will be on the list.
This is a terrific migraine safe recipe, make sure your vegetable broth doesn’t have and trigger ingredients. This recipe can be made dairy free too by using tortellini without cheese, or making tortellini with your cheese substitute.
What You Need
1 Package (19 oz.) frozen cheese filled tortellini
1/2 Lb. fresh mushrooms (sliced)
2 Tbsp. Canola oil
2 Cloves garlic (finely chopped)
4 Cups vegetable broth
1- 14 1/2 oz. Can Italian style diced tomatoes (with basil, oregano and garlic) Do not drain
2 Cups fresh baby spinach (coarsely chopped) okay to use frozen ( thawed and drained)
1/2 tsp. Ground black pepper
1/4 Cup Parmesan cheese (grated) optional
Soup Pot/Pasta pot or Dutch Oven
Lets Make It!
In soup pot/Dutch oven heat oil over medium-high heat, add mushrooms and sauté until tender (about 5-10 minutes). Add garlic and continue to sauté until translucent (about 3 minutes). Add broth and tomatoes, bring to a rapid boil. Lower heat to medium and add tortellini. Cook until tortellini floats to the top (about 5-10 minutes). Do not bring to another boil. Add spinach stirring to combine, add pepper and reduce heat to medium low and cook until spinach is wilted. Remove from heat.
Garnish with Parmesan cheese if desired.
Are you having soup weather where you are? I hope this Mushroom Tortellini Soup makes it to your table.
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Have a great weekend everyone. Be safe and stay warm ♥
You can still link up to the Thursday hop and don’t forget to enter some
of the wonderful giveaways going on , some are ending soon. ♥