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Spinach Tortellini Soup

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By Pillsbury Kitchens
Updated Jul 30, 2010
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Enjoy this delicious spinach soup made using mushroom and tortellini that is ready in just 30 minutes.

Spinach Tortellini Soup

  • Prep Time 30 min
  • Total 30 min
  • Ingredients 8
  • Servings 6
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Ingredients

  • 2 tablespoons olive or vegetable oil
  • 1 1/2 cups chopped onions
  • 4 garlic cloves, minced
  • 1 (8-oz.) pkg. sliced fresh mushrooms (3 cups)
  • 4 (14 1/2-oz.) cans ready-to-serve chicken broth with 1/3 less sodium
  • 1 (9-oz.) pkg. refrigerated cheese-filled tortellini
  • 3 cups chopped fresh spinach
  • 1 1/3 oz. (1/3 cup) shredded fresh Parmesan cheese

Instructions

  • Step 
    1
    Heat oil in large saucepan over medium-high heat until hot. Add onions; cook and stir 2 to 3 minutes or until tender. Add garlic and mushrooms; cook and stir 2 minutes.
  • Step 
    2
    Add broth; bring to a boil. Add tortellini; return to a boil. Boil 5 to 7 minutes or until tortellini are of desired doneness.
  • Step 
    3
    Stir in spinach; cook 1 to 2 minutes or just until wilted. To serve, spoon soup into individual soup bowls. Top each serving with cheese.

Nutrition

260 Calories
10g Total Fat
13g Protein
29g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories
260
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
3g
15%
Cholesterol
25mg
8%
Sodium
900mg
38%
Total Carbohydrate
29g
10%
Dietary Fiber
3g
12%
Sugars
5g
Protein
13g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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