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 it as much as we do.
Here are the Tortellini Spinach and Mushroom Soup Ingredients:
24 oz fresh tortellini package
1 tablespoon of butter, spread, or olive oil
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.
Saute thinly sliced mushrooms. Cook for 3 minutes.
Add garlic. Then, add to spinach, cook for 1 minute. Add stewed tomatoes. Add vegetable broth. Bring to boil.
Then, add tortellini and cook as per the package instructions.
Let stand for 10 minutes.
Serve with Parmesan cheese.
Here is the recipe to print for your convenience.
And, here is the finished soup dish. What do you think? Looks good, right? It's great for those Friday night lenten meals. Visit our other vegetarian recipes you can use for Lent.