Tortellini Soup

1 TBSP Margarine or Butter
2 Cups Sliced Mushrooms
1 Minced Garlic Clove
3 Cups Water
2 Cups low Sodium Vegetable Broth
1 Can (14 ½ oz) Italian Styled Stewed Tomatoes
3 Cups Frozen Cheese Tortellini
1 Pkg. (10 oz) Frozen Chopped Spinach – thawed and squeezed dry
Freshly Ground Black Pepper

**In a large saucepan or Dutch oven, melt margarine. Add mushrooms & garlic. Sauté until softened – Approx. 2-3 minutes

Add Broth, Tomatoes & 3 Cups of Water. Bring to a Boil.

**If you are waiting for guest, you can let this simmer until 15 minutes before serving, however, it will cook down a bit so you may need to add more water.**

Water at Boil, add Tortellini, return to boil.
Reduce Heat & simmer 10 minutes, stir as needed
Stir in Spinach & return to boil.

Serve with Black Pepper sprinkled on top.

Makes about 4 servings.

This soup probably smells... but it looks delightful.

thanks,
~fff

no stinky sir -- just yummy!

the friend who introduced me to this usually has to double to recipe b/c it's soooooo good.

and i loves me some spinach!

peace,
zayne

zayne, sweetie, this looks amazing!
saved to disk!
thank you!
d

It was just a bad dutch oven joke on my part...

~fff