Ingredients
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1 tbsp olive oil
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1 (8 oz) pkg sliced mushrooms
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2 cloves garlic, finely chopped
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2 (32 oz) boxes low-sodium chicken broth
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1 (15 oz) pkg Taste of Inspirations ® Four Cheese Tortellini
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1 lemon, quartered
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1 (5 oz) pkg baby spinach
To Serve (optional):
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Grated Parmesan
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Chopped parsley
Steps
1
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.
2
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.
3
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.
4
Divide tortellini, broth and vegetables among bowls. Garnish with remaining lemon quarters and Parmesan, if using.
