Mushroom tortellini and escarole soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | small | Onion (1/2 cup); finely chopped |
| 3 | Shiitake mushrooms (1/2 cup); sliced | |
| 7 | cups | Vegetable broth |
| 5 | cups | Chopped escarole |
| 9 | ounces | Mushroom tortellini or tortelloni; cooked |
| Grated Parmesan cheese; (optional) | ||
Directions
6 SERVINGS OVO-LACTO
Don't be misled into thinking that a great-tasting homemade soup needs long, slow cooking-this satisfying soup is ready in just 15 minutes.
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.
PER SERVING: 134 CAL.; 70 PROT.; 4G TOTAL FAT (0 SAT. FAT); 24G CARB.; 14MG CHOL.; 1,237MG SOD.; 6G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, September 1998, page 34 Converted by MM_Buster v2.0l.