Chicken tortellini soup with spinach - bon appetit
2 servings;
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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>