We don’t know how this always happens, but we always fall into the pattern or forgetting how delicious and versatile tortellini can be! We only ever think to make them as a traditional pasta dish, but really there are so many more options. Basically unlimited soup options and we are most excited about this one that we made the other week. Creamy parmesan spinach mushroom tortellini soup to be exact. This stuff is creamy, flavorful and delicious, and we can’t get enough.
Now, you might read that there’s spinach and mushrooms in this dish, but believe us when we say that those ingredients only enhance the flavor (and add nutrients) without making this seem like an overly-healthy dish that might not appeal to everyone…this soup is so yummy! Sauté your veggies to perfection, sprinkle in just a bit of flour to act as a thickener – and you add it to the veggies, sans liquid, so that it doesn’t clump – then in goes the white wine and veggie broth. Drop the noodles in and everything cooks together!
This is a breezy one-pot meal that is perfect for chilly days or busy weeknights. It’s got everything you could want, but hey, it would never hurt to throw together some garlic bread and call it a day. We have a couple picky eaters in our household, but no one was deterred by the veggies or the greens once they smelled how good this was and realized it had tons of cheesy pasta bites in it. You can’t go wrong!
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