Vegetable Soup with Meat Tortellini

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
4 servings

Ingredients
  • 2 tablespoons vegetable oil
  • 6 cups chicken broth
  • 1 onion, finely chopped
  • 12 ounces meat filled tortellini
  • 8 ounces wild mushrooms, thinly sliced or ravioli
  • 4 carrots, thinly sliced
  • 8 ounces pre-washed spinach
  • 1 small parsnip cut into 1/4-inch dice
  • Salt and freshly ground black pepper
Directions

In a saucepan heat vegetable oil over medium heat. Add the onion, cover and simmer 5 minutes or until tender. Add the sliced mushrooms and saute 2 to 3 more minutes or until somewhat tender. Add the carrots, parsnips and broth. Bring to a boil and simmer 5 minutes or until the carrots are tender. Add the tortellini, cover and cook 8 minutes or until cooked through. While the vegetables and tortellini are cooking, roughly chop the spinach. When the tortellini is cooked through, stir in the spinach and simmer a minute or until tender. Season with salt and pepper and ladle into a soup bowl.


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