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.

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