Vegetable Soup with Meat Tortellini Recipe

Vegetable Soup with Meat Tortellini

Recipe by Michele Urvater

Watch how to make this recipe.

• Yield: 4 servings
• Total: 35 min
• Prep: 5 min
• Cook: 30 min

• 2 tablespoons vegetable oil
• 6 cups chicken broth
• 1 onion, finely chopped
• 12 ounces meat filled tortellini or ravioli
• 8 ounces wild mushrooms, thinly sliced
• 4 carrots, thinly sliced
• 1 small parsnip cut into 1/4-inch dice
• 8 ounces pre-washed spinach
• Salt and freshly ground black pepper

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Directions

1. In a saucepan, warm the vegetable oil over medium heat. Add the onion, cover, and simmer for about 5 minutes, or until soft.
2. Stir in the sliced mushrooms and saut for another 2 to 3 minutes, or until they begin to soften.
3. Add the carrots, parsnips, and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until the carrots are tender.
4. Add the tortellini, cover, and cook for 8 minutes, or until the pasta is cooked through.
5. While the vegetables and tortellini are cooking, roughly chop the spinach.
6. Once the tortellini is done, stir in the spinach and simmer for 1 minute, or until the greens are tender.
7. Season with salt and pepper to taste, then ladle into soup bowls.

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