Ingredients
2
tablespoons olive or vegetable oil
1 1/2
cups chopped onions
4
garlic cloves, minced
1
(8-oz.) pkg. sliced fresh mushrooms (3 cups)
4
(14 1/2-oz.) cans ready-to-serve chicken broth with 1/3 less sodium
1
(9-oz.) pkg. refrigerated cheese-filled tortellini
3
cups chopped fresh spinach
1 1/3
oz. (1/3 cup) shredded fresh Parmesan cheese
Preparation
Heat oil in large saucepan over medium-high heat until hot. Add onions; cook and stir 2 to 3 minutes or until tender. Add garlic and mushrooms; cook and stir 2 minutes.
Add broth; bring to a boil. Add tortellini; return to a boil. Boil 5 to 7 minutes or until tortellini are of desired doneness.
Stir in spinach; cook 1 to 2 minutes or just until wilted. To serve, spoon soup into individual soup bowls. Top each serving with cheese.
