Ingredients
2 tablespoons olive oil1/2 pound sliced fresh mushrooms2 garlic cloves, minced4 cups vegetable broth1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained1 package (19 ounces) frozen cheese tortellini2 cups fresh baby spinach, coarsely chopped1/8 teaspoon pepperShredded Parmesan cheese, optional
Preparation
In a Dutch oven, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer.
Add broth and tomatoes; bring to a boil. Add tortellini; cook, uncovered, just until tortellini float (do not boil), 3-4 minutes. Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese.
