|Mushrooms||3 Cup (48 tbs) , quartered|
|Small mushrooms||3 Cup (48 tbs) , quartered|
|Onions||1 Cup (16 tbs) , chopped|
|Carrots||1 Cup (16 tbs)|
|Carrots||1 Cup (16 tbs) , chopped|
|Zucchini||1 Cup (16 tbs) , chopped|
|Vegetable oil||1 Tablespoon|
|Olive oil/Vegetable oil||1 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Garlic||2 Clove (10 gm) , minced|
|Garlic clove||2 Small , minced|
|Spinach leaves||4 Cup (64 tbs) , drained|
|Spinach leaves||4 Cup (64 tbs) , thoroughly washed and drained|
|Canned stewed tomatoes||3 Cup (48 tbs)|
|Canned tomatoes||3 Cup (48 tbs) , stewed|
|Canned low sodium chicken broth||2 Cup (32 tbs) (Ready To Serve)|
|Low sodium chicken broth||2 Cup (32 tbs) , canned|
|Italian flat leaf parsley||2 Tablespoon , chopped|
|Fresh dill/Basil||2 Tablespoon|
|Frozen tortellini||56 (Stuffed With Ricotta Cheese)|
1.Take a 4 quart microwavable casserole. Add in onions, carrots, mushrooms, zucchini, garlic and oil. Stir well and microwave for 6 minutes on high 100%. Stir once after 3 minutes.
2.Add in all ingredients except tortellini and mix well. Microwave covered for 6 minutes on high 100%. Stir halfway through.
3.Add in the tortellini and mix to combine. Microwave covered for 5 minutes on medium 50%. Let stand with stirring occassionally every 3 minutes. The tortellinis soften.
4. Serve immediately.