Mushroom Tortellini and Escarole Soup
6 Servings
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.
- 2 tsp. olive oil
- 1 small onion, finely chopped (½ cup)
- 3 shiitake mushrooms, sliced (½ cup)
- 7 cups vegetable broth
- 5 cups chopped escarole
- Grated Parmesan cheese, optional
- 1 16-oz. pkg. mushroom tortellini or tortelloni, cooked
at a glance
