25 ml vegetable oil 2 tbsp
1.5 L chicken broth 6 cup
1 onion, finely chopped
375 g meat filled tortellini 12 oz
250 g mushrooms, thinly sliced 8 oz
4 carrots, thinly sliced
250 g spinach, chopped 8 oz
1 small parsnip, diced
salt & pepper to taste
In a saucepan; heat vegetable oil over medium heat. Add onion, cover and simmer 5 minutes or until tender. Add mushrooms and saute 2 to 3 more minutes or until somewhat tender. Add carrots, parsnips and broth. Bring to a boil and simmer 5 minutes or until carrots are tender. Add tortellini, cover and cook 8 minutes or until cooked through; stir in spinach and simmer a minute or until tender. Season with salt and pepper and ladle into a soup bowl.
Serves 4