Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
4 servings

Ingredients

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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Vegetable Noodle Soup

Recipe courtesy of Food Network Kitchen

Minestrone Soup with Pasta, Beans and Vegetables

Recipe courtesy of Robin Miller

Sauteed Vegetables

Minestrone Soup

Recipe courtesy of Ellie Krieger

Eat-Your-Veggies Mediterranean Meatballs

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories