Mushroom Tortellini and Escarole Soup
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Ingredients
- 2 tsp. olive oil
- 1 small onion, finely chopped (1/2 cup)
- 3 shiitake mushrooms, sliced (1/2 cup)
- 7 cups vegetable broth
- 5 cups chopped escarole
- 1 16-oz. pkg. mushroom tortellini or tortelloni, cooked
Preparation
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.
Nutrition Information
- Calories 134
- Carbohydrate Content 24 g
- Cholesterol Content 14 mg
- Fat Content 4 g
- Fiber Content 6 g
- Protein Content 7 g
- Saturated Fat Content 0 g
- Sodium Content 237 mg
- Sugar Content 0 g