When you’re under the weather or need a dose of comfort, this incredibly simple Italian dish will hit the spot. This recipe adds spinach and mushrooms to make the dish a little heartier.
Ingredients
- 1 tbsp olive oil
- 1 (8 oz) pkg sliced mushrooms
- 2 cloves garlic, finely chopped
- 2 (32 oz) boxes low-sodium chicken broth
- 1 (15 oz) pkg Taste of Inspirations ® Four Cheese Tortellini
- 1 lemon, quartered
- 1 (5 oz) pkg baby spinach
To Serve (optional):
- Grated Parmesan
- Chopped parsley
Steps
- In a large pot, heat oil over medium–high. Add mushrooms and season with salt and pepper. Cook until tender and browned in spots, about 6 to 8 minutes. Add garlic and cook 30 seconds, until fragrant.
- Add chicken broth to the pot and bring to a boil over high. Add tortellini and cook until al dente according to package directions. Remove the pot from the heat.
- Squeeze 2 lemon quarters into the pot and season the broth with salt and pepper. Add spinach. Cover and let stand 5 minutes, until spinach has wilted.
- Divide tortellini, broth and vegetables among bowls. Garnish with remaining lemon quarters and Parmesan, if using.
This recipe is
- Nut-free
- Egg-free
Tags
- one pot
- Nut Free
- Guiding Stars
- Egg Free