Tortellini and Escarole Soup


Don't be fooled into thinking that a great-tasting homemade soup needs long, slow cooking to prepare. This satisfying soup is ready in just 15 minutes.

  • 6Servings


  • 2 tsp. olive oil
  • 1 small onion, finely chopped
  • 6 shiitake mushrooms, stemmed and sliced
  • 7 cups vegetable broth
  • 5 cups chopped escarole
  • 1 9-oz. pkg. mushroom tortellini or tortelloni, cooked
  • Grated Parmesan cheese (optional)


In large pot, heat oil over medium heat. Add onion and mushrooms and cook, stirring often, until softened, about 3 minutes.

Add broth and bring to a simmer. Add escarole and cook 2 minutes. Add cooked tortellini and heat through. Serve hot, sprinkled with Parmesan if desired.

Nutrition Information

  • Calories: 206
  • Carbohydrate Content: 13 g
  • Cholesterol Content: 55 mg
  • Fat Content: 5 g
  • Fiber Content: 2 g
  • Protein Content: 8 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 315 mg