Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 2 cups baby bella mushrooms (sliced)
  • 4 cloves garlic (minced)
  • 4 cups fresh baby spinach
  • 12 oz refrigerated cheese tortellini
  • 2 ½ cups vegetable broth
  • 1 tbsp fresh oregano (chopped - or 1 tsp dried oregano)
  • ¾ cup sun dried tomato pesto (click link for homemade recipe)
  • 2 oz cream cheese (cubed)
  • ¼ cup parmesan cheese (grated)
  • ¼ cup sun dried tomatoes (julienned)

Instruction

  • Heat the olive oil in a large skillet over medium high heat.
  • Add the mushrooms, saute 4-5 minutes.
  • Add the garlic and spinach, saute 2-3 minutes.
  • Add the tortellini, vegetable broth and oregano, stir to combine and bring to a simmer.
  • Cover and reduce heat to low, cook 7-8 minutes.
  • Add the sundried tomato pesto, cream cheese and parmesan cheese, stir until the cheese melts into the dish, allow to cook on low for another 3-4 minutes.
  • Remove from the heat and top with the sun dried tomatoes.