Mushroom Tortellini Soup

By Beth Anderson on January 17, 2018 at 11:49am

2 tbs Olive Oil
1/2 lb sliced,fresh Mushrooms (may use 2 cups Chicken, cut up)
2 Garlic cloves, minced
4 cups Chicken or Vegetable Broth
1 can diced Tomatoes with Basil, Oregano and Garlic (undrained)
1, 19 oz package frozen Cheese Tortellini
2 cups fresh Baby Spinach, course chopped
1/4 to 1/2 tsp Pepper
shredded Parmesan Cheese (optional)

In a Dutch oven, heat oil over medium-high heat. Add mushrooms. Cook and stir for 6 to 8 minutes or until tender. Add garlic and cook one more minute. Add broth and tomatoes and bring to a boil. Add tortellini and cook, uncovered 3 to 4 minutes or just until tortellini float. (Do not boil) Stir in spinach and pepper, cooking until spinach is wilted.
Serve with cheese if desired.