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 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. 

Tortellini Spinach Mushroom Soup

1 2 3 4 5

Rate this recipe

|

1 ratings

Save to BigOven

Yum

March 24, 2020

by Sabrina Quairoli

Cuisine Italian

Category Pasta Recipes Quick Weeknight Recipes Recipe Soup Recipes Vegetarian Recipes

Persons

8

Serving Size

1

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Ingredients

• 24 oz fresh Tortellini package
• 1-2 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

Instructions

1. Add the spread or butter to the pan.
2. Sautee thinly sliced mushrooms. Cook for 3 minutes.
3. Add garlic. Then, add to spinach, cook for 1 minutes. Add stewed tomatoes. Add Vegetable broth. Bring to boil.
4. Then, Add tortellini and cook as per the package instructions about 10 minutes or so.
5. Let stand for 10 minutes.
6. Serve with Parmesan cheese.

Calories

123

5.1%

Fat

6.2 g

9.2%

Saturated

1.6 g

5%

Carbs

12 g

4%

Protein

5.3 g

Fiber

3.4 g

12%

Sugar

3.4 g

Sodium

296 mg

12%

Trans fat

0.1 g

Cholesterol

5.9 mg

1.7%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Share on social

Tags

20 Minute Recipes,

Best recipes,

Easy,

Meals,

Mushroom,

Spinach,

Tomato,

Weeknight,

Winter

© 2023 Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

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.

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