Chicken tortellini soup with spinach - bon appetit

Yield: 2 servings;

Measure 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

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>

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