How to make a Tortellini Spinach and Mushroom Soup Recipe

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

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Add the spread or butter to the pan. Sauté 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.

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Let stand for 10 minutes. Then, enjoy!

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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

Ingredients

Add the spread or butter to the pan. Sauté 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. Then, enjoy!