- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 379.0
- Total Fat: 12.6 g
- Cholesterol: 31.3 mg
- Sodium: 1,273.3 mg
- Total Carbs: 54.2 g
- Dietary Fiber: 4.9 g
- Protein: 16.2 g
Spinach Mushroom and Corn Tortellini SoupSubmitted by: LILYBELLE12
IntroductionQuick and Easy Soup Recipe for a Cold winter evening or for Lunch. Quick and Easy Soup Recipe for a Cold winter evening or for Lunch.
2 TBSP Canola oil
1/2 tsp Italian Herb Seasoning
1/8 tsp Crushed Red Pepper
8 oz. Sliced Mushroom, fresh
3 cups Fresh Spinach, coarsely chopped
1 (15 1/4 oz) can Whole Kernel Corn
5 cups Low Sodium, Low Fat Chicken Broth
10 oz. Cheese Tortellini (Butoni Frozen used in recipe)
I did not add this or calculate it into the recipe, but can be served with grated Parmesan Cheese for even more flavor. Also could be made with Vegetable Broth for a Vegetarian Diet.
2. Add Fresh Mushrooms and cook for about 2 minutes, stirring to mix in spices and oil. Then add Fresh coarsely chopped Spinach and allow to cook down for about 1 minute. Then stir into mushrooms, Spices and oil. Then add the whole kernel Corn, including the juice, and stir. Allow all this to get warm for about three minutes.
3. Then add 5 cups of Chicken Broth and bring all to a boil. About 5 to 6 minutes.
4. Once everything has come to a boil, add the Tortellini and continue to boil for about 7 to 8 minutes until the Tortellini are completely cooked. Then serve hot. About 1 3/4 cups per serving.
Serving Size: 4 servings (1.75 cups/ serving)
Number of Servings: 4
Recipe submitted by SparkPeople user LILYBELLE12.