Yield: 2 servings;
|2 tablespoons||Olive oil|
|4 ounces||Mushrooms, thinly sliced|
|2 larges||Garlic cloves, chopped|
|3||14 1/2-oz cans low-salt chicken broth|
|1 pack||(9-oz) fresh chicken & vegetable tortellini|
|3 cups||Thinly sliced ready-to-use spinach leaves (about 5 oz)|
|2 tablespoons||Grated Parmesan cheese|
|Additional grated Parmesan cheese|
Heat oil in heavy large saucepan over medium heat. Add mushrooms and garlic; saute until mushrooms are tender, about 5 minutes. Add broth and bring to boil. Add tortellini, cover pan partially and boil until tortellini are tender but still firm to bite, about 5 minutes. Add spinach and simmer until wilted, about 2 minutes. Mix in 2 T cheese.
Season soup with salt and pepper.
Ladle soup into bowls. Serve, passing additional cheese separately.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>