Tortellini Spinach and Mushroom Soup Recipe

It's Lent! I always have issues finding recipes to do on Friday nights during Lent. This is a recipe I was introduced to when I got married 20 years ago. Since then, I have modified it and made it every winter.  It is a great one-pot weeknight meal for a family of 4. It's enough for dinner and then leftovers the next day. I hope you enjoy this Tortellini Spinach and Mushroom Soup Recipe as much as we do. 

Jump to:

• Here are the Ingredients for the Tortellini Spinach and Mushroom Soup Recipe: 
• Tortellini Spinach and Mushroom Soup Recipe Instructions: 
• Reveal
• Below are some other Lent soup recipes you can try.
• Tortellini Spinach Mushroom Soup Recipe Card

Here are the Ingredients for the Tortellini Spinach and Mushroom Soup Recipe: 

24 oz fresh tortellini package
1 tablespoon of butter, spread, or olive oil (Affiliate Link)
2 garlic cloves chopped
1 can stewed tomatoes chopped
8 oz of fresh or frozen baby spinach
4-8 oz of mushroom sliced thin
32 oz of vegetable broth

Note: This recipe is very flexible, feel free to add or replace what you like. 

Tortellini Spinach and Mushroom Soup Recipe Instructions: 

Add the spread or butter to the pan.

Then, saute thinly sliced mushrooms. Cook for 3 minutes.

Add garlic. Then, add to spinach and cook for 1 minute. Then, add stewed tomatoes. Now, add vegetable broth. Bring to a boil.

Then, add tortellini and cook as per the package instructions.

Then, let it stand for 10 minutes.

Serve with Parmesan cheese.

Reveal

Here is the finished soup dish. What do you think? It looks good, right? It's great for those Friday night Lent meals. I love that it only takes a few minutes to make during the week. It's an excellent alternative to pizza Fridays.

Visit our other vegetarian recipes for Lent.

Below are some other Lent soup recipes you can try.

40 Flavor-Packed Soup Recipes for Lent

40 Days of Soup Lenten Soup Recipes and Daily Reflections

Here is the recipe to print for your convenience. 

Print