1 tablespoon olive oil
1 yellow onion, chopped
2 small garlic cloves, minced
1 cup chopped crimini mushrooms
1 28 ounce can crushed tomatoes
2 cups chicken broth
2-4 cups water (depends on how thick you like your soup)
1/2 22 ounce package of frozen cheese tortellini
1 cup chopped green or french beans
1 cup packed fresh spinach
salt, pepper, & dried oregano to taste
In a large stock pot or Dutch oven heat olive oil on medium high and add onions, stir until softened and add garlic. Add mushrooms and continue to stir occasionally.
Add tomatoes, broth, and 1 cup of water, bring to a boil and add tortellini. Cook 10 minutes until tortellini is cooked through. Now. I added too much tortellini and once they plumped up I needed to add more water. Again, it’s up to you though how you like your soup.
Season to taste and add green beans and spinach last as a finish. You could top it with grated parmesan cheese to serve also.