Tortellini Soup

By bakers_delight85

Ingredients

• 1 Tbsp. extra virgin olive oil
• 2 garlic cloves, minced
• 3 (14.5 ounces) cans low-sodium vegetable or chicken broth
• 1 (9 ounce) package refrigerated cheese tortelllini
• 1 (10 ounce) pacakge frozen chopped spinach, thawed and squeezed dry
• 1 (14.5 ounces) can diced tomatoes with green chilies, undrained
• Sliced mushrooms (optional)

Preparation

Step 1

Heat the oil in a pot over medium heat. Add the garlic and saute 2 minutes, until just golden.
Stir in the broth and bring to a boil. Add the tortellini and cook for 5 to 6 minutes, until tender. Stir in the spinach, tomatoes, and mushrooms, if using, and heat until warmed through. Serve hot.
Per serving: 240 calories