I LOVE soup and everyone loves tortellinis. This is a perfect soup to thow together on a rainy day. It's great the next day too. I usually make this with spinach, but kale is in season (and on sale) so I used it instead and it was delicious. (Thanks Jaclyn and Jenna for inspiring me to add this one to the blog!)
3 T Olive oil
1/2 onion diced
2 cloves garlic minced
1/2 bell pepper diced
1 T Italian Seasoning
5-6 button mushrooms
1 can Italian tomatoes
2 cups chopped spinach or kale
1 box (3 cans) veggie broth
1 bag fresh cheese tortellini (or 1 box dried)
salt/pepper
shredded parmesan
Heat oil in a dutch oven on medium heat. Saute onion, pepper, garlic until tender, about 5 minutes. Season with italian seasoning. Add mushrooms and saute until cooked through, about 2-3 minutes. Sprinkle with salt and pepper. Add veggie broth and tomatoes and cook until gently boiling. Add chopped spinach or kale and stir until wilted. Add tortellinis and cook as indicated on the package. Remove from heat when tortellinis are tender. Serve topped with parmesan cheese.
