Appetizers / Soups / Salads

Spinach Mushroom and Corn Tortellini Soup is for Soup.

Spinach Mushroom and Corn Tortellini Soup takes 30 minutes to prepare.

Spinach Mushroom and Corn Tortellini Soup takes 25 minutes to cook.

Spinach Mushroom and Corn Tortellini Soup makes 4 servings.

The ingredients for Spinach Mushroom and Corn Tortellini Soup are:

2 TBSP Canola oil
1/2 tsp Italian Herb Seasoning
1/8 tsp Crushed Red Pepper
8 oz. Sliced Mushroom, fresh
3 cups Fresh Spinach, coarsely chopped
1 (15 1/4 oz) can Whole Kernel Corn
5 cups Low Sodium, Low Fat Chicken Broth
10 oz. Cheese Tortellini (Butoni Frozen used in recipe)

Here is how you make Spinach Mushroom and Corn Tortellini Soup:

1. Heat oil in deep soup pot until just hot. Then add the seasonings (Italian Herb and crushed red pepper) Warm for about 1 minute, do not burn. 2. Add Fresh Mushrooms and cook for about 2 minutes, stirring to mix in spices and oil. Then add Fresh coarsely chopped Spinach and allow to cook down for about 1 minute. Then stir into mushrooms, Spices and oil. Then add the whole kernel Corn, including the juice, and stir. Allow all this to get warm for about three minutes.3. Then add 5 cups of Chicken Broth and bring all to a boil. About 5 to 6 minutes.4. Once everything has come to a boil, add the Tortellini and continue to boil for about 7 to 8 minutes until the Tortellini are completely cooked. Then serve hot. About 1 3/4 cups per serving.Serving Size: 4 servings (1.75 cups/ serving)Number of Servings: 4Recipe submitted by SparkPeople user LILYBELLE12.

The nutritional information for Spinach Mushroom and Corn Tortellini Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 379.0

• Total Fat: 12.6 g
• Cholesterol: 31.3 mg
• Sodium: 1,273.3 mg
• Total Carbs: 54.2 g
• Dietary Fiber: 4.9 g
• Protein: 16.2 g

Spinach Mushroom and Corn Tortellini Soup is Italian cuisine.