Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 2 tablespoons olive oil
- 1/2 cup chopped onion*
- 4 cloves garlic, minced
- 4.5 ounce can sliced mushrooms, drained
- 4 (14.5 ounce) cans ready to serve beef broth
- 1 (9 ounce) pkg refrigerated cheese tortellini
- 1/4 cup white wine
- 3 cups chopped fresh spinach**
Preparation:
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic and cook 2 to 3 minutes until tender, stirring frequently. Add broth and wine to pan; bring to a boil. Add tortellini and bring to boil again. Boil 5-7 minutes, or until tortellini is done.Stir in spinach and mushrooms, and cook another 1 - 2 minutes. Enjoy!
*I usually use 3 chopped green scallions instead of chopped onion, and add it at the end
with the spinach so it stays fresh and green.
**Most of the time I don't have fresh spinach on hand, so I thaw 1/2 a package of frozen
spinach. Make sure to wring it out really well before adding to soup.
I've also made this with chicken broth and it's very good like that, too. - Julie