Vegetable Soup with Meat Tortellini (Michele Urvater) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 tablespoons vegetable oil |
6 cups chicken broth |
1 onion, finely chopped |
12 ounces meat filled tortellini |
8 ounces wild mushrooms, thinly sliced or ravioli |
4 carrots, thinly sliced |
8 ounces pre-washed spinach |
1 small parsnip cut into 1/4-inch dice |
salt and freshly ground black pepper |
Directions:
1. In a saucepan heat vegetable oil over medium heat. Add the onion, cover and simmer 5 minutes or until tender. Add the sliced mushrooms and saute 2 to 3 more minutes or until somewhat tender. Add the carrots, parsnips and broth. Bring to a boil and simmer 5 minutes or until the carrots are tender. Add the tortellini, cover and cook 8 minutes or until cooked through. While the vegetables and tortellini are cooking, roughly chop the spinach. When the tortellini is cooked through, stir in the spinach and simmer a minute or until tender. Season with salt and pepper and ladle into a soup bowl.
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