nutritional information

Per Serving:

  • Calories: 134
  • Protein: 7 g
  • Total Fat: 4 g
  • Saturated Fat: g
  • Carbohydrates: 24 g
  • Cholesterol: 14 mg
  • Sodium: 237 mg
  • Fiber: 6 g

Mushroom Tortellini and Escarole Soup

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

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.

September 1998

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