Recipe courtesy of Michele Urvater

Vegetable Soup with Meat Tortellini

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  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. 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.