Kim's Kitchen

Tortellini Soup

• 1.5 lb Hamburger
• 1/2 tsp. Garlic
• 1/2 tsp. Minced Onion
• 8oz Mushrooms, Sliced
• 2 T. Butter
• 1/2 tsp. Garlic
• 1 Can Chicken Broth
• 1 Can Cream of Mushroom Soup
• 1 Can Evaporated Milk (can sub 1 C. Milk)
• 1 Chicken Bouillon Cube
• 4 C. Water
• 1 Can Corn, Drained
• 1 Package (15-18oz) Frozen Cheese Tortellini
• 1/2 tsp. Garlic
• 1/2 tsp. Parsley
• 1/4 tsp. Oregano
• Black Pepper to taste
• 4-6oz Fresh Spinach Leaves
• Grated Parmesan for garnish

Over medium high heat fry Hamburger in 1/2 tsp. Garlic & Minced Onion until no longer pink. Drain. Set aside.

In separate frying pan, cook Mushrooms in Butter and 1/2 tsp. Garlic until browned. Set aside.

In large soup pot combine Chicken Broth, Cream of Mushroom, Milk, Bouillon & water. Bring to simmer over medium heat and stir until mixed well.

Stir in Hamburger, Mushrooms, Corn & Tortellini. Add seasonings to taste. Simmer 15-20 minutes, stirring occasionally.

Stir in Spinach. Cook an additional 3-5 minutes (just long enough to barely wilt spinach leaves). Top with Grated Parmesan when serving.

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