Mushroom Tortellini and Escarole Soup

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  • servingServings

Ingredients

  • 2 tsp. olive oil
  • 1 small onion, finely chopped ( 1/2 cup)
  • 3 shiitake mushrooms, sliced ( 1/2 cup)
  • 7 cups vegetable broth
  • 5 cups chopped escarole
  • Grated Parmesan cheese (optional)
  • 16-oz. pkg. mushroom tortellini or tortelloni, cooked

Preparation

In large pot, heat oil over medium heat. Add onion and mushrooms and cook, stirring often, until softened, about 3 minutes. Add vegetable broth and heat through. Add escarole and cook 2 minutes. Add cooked tortellini and heat through. Serve with Parmesan cheese if desired.

Nutrition Information

  • Serving Size: 6 Servings
  • Calories: 134
  • Carbohydrate Content: 24 g
  • Cholesterol Content: 14 mg
  • Fat Content: 4 g
  • Fiber Content: 6 g
  • Protein Content: 7 g
  • Sodium Content: 237 mg