15-Minute Tortellini Soup


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This delicious Italian soup is done in minutes!

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  • 2 Tbs. extra-virgin olive oil
  • 6 cremini mushrooms, sliced
  • 1 medium onion, chopped
  • 1 can quartered artichoke hearts, drained
  • 6 C. chicken stock
  • one 16-oz. package fresh refrigerated tortellini
  • 1 lb. fresh spinach, stems removed
  • grated Parmesan cheese
  • salt and pepper, to taste

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Heat a soup pot over medium-high heat.  Add extra-virgin olive oil, mushrooms, and onions.  Season with salt and pepper.  Cook for 5 minutes, add artichokes and stock, and bring to a boil.  Add tortellini and return to a boil, then bring to a simmer.  Cook for 5 minutes, or until the tortellini is cooked through.  Fold in spinach until it wilts.  Turn off heat and serve soup with Parmesan cheese on top. 

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