My Fanciful Accounts

I made this soup almost exactly (I added 1/4 c sherry) as is and served it with hot roast beef sandwiches. If you are looking for something with a kick, you might want to try a designer tortellini. My tastes run to the less exotic making this a winner that I would make again.

Spinach Tortellini Soup
Ingredients
2 tablespoons olive or vegetable oil
1 1/2 cups chopped onions
4 garlic cloves, minced
1 (8-oz.) pkg. sliced fresh mushrooms (3 cups)
4 (14 1/2-oz.) cans ready-to-serve chicken broth with 1/3 less sodium
1 (9-oz.) pkg. refrigerated cheese-filled tortellini
3 cups chopped fresh spinach
1 1/3 oz. (1/3 cup) shredded fresh Parmesan cheese
Heat oil in large saucepan over medium-high heat until hot. Add onions; cook and stir 2 to 3 minutes or until tender. Add garlic and mushrooms; cook and stir 2 minutes.
Add broth; bring to a boil. Add tortellini; return to a boil. Boil 5 to 7 minutes or until tortellini are of desired doneness.
Stir in spinach; cook 1 to 2 minutes or just until wilted. To serve, spoon soup into individual soup bowls. Top each serving with cheese.

Tips From The Pillsbury® Kitchens
Ingredient Substitution
We suggest cheese-filled tortellini for this soup, but you can use your favorite flavor in its place. Try sausage, mushroom or chicken-filled tortellini.
Kitchen Tip
To save preparation time, make this soup with pre-sliced
mushrooms and pre-washed spinach.

Nutrition Information:
1 Serving (1 1/4 Cups)
Calories 260
(Calories from Fat 90),
Total Fat 10g
(Saturated Fat 3g,),
Cholesterol 25mg;
Sodium 900mg;
Total Carbohydrate 29g
(Dietary Fiber 3g,
Sugars 5g),
Protein 13g;Percent Daily Value*:Exchanges:
1 1/2 Starch;
1 1/2 Other Carbohydrate;
1 Vegetable;
1 Fat;*Percent Daily Values are based on a 2,000 calorie diet.