Start by gathering your ingredients. Chop the mushrooms and mince the garlic. This makes cooking smooth so you can enjoy the process without interruptions.

In a large skillet, heat the olive oil or butter over medium heat. Warm up your cooking surface until it’s nice and toasty. A hot pan helps create that lovely, golden-brown color on your mushrooms.

Add the sliced mushrooms to the skillet. Cook them until they start to brown, usually around 5 minutes. You want to see that beautiful caramelization happening—it adds depth to your dish.

Next, toss in the minced garlic. Allow it to mingle with the mushrooms for about a minute. Garlic cooks quickly, so you want to watch it closely to prevent burning. Season it with salt, pepper, and thyme if you're using it.

Pour in the Trader Joe’s Garden Vegetable Soup. Stir everything together, letting the flavors meld for about 5-10 minutes.

Meanwhile, in a separate pot, bring water to a boil. Once boiling, add the spinach tortellini. Cook according to package instructions, usually 3-5 minutes. It’s quick, which is why I love it!

Once the tortellini is done, drain it and add it directly to the skillet with the mushroom mixture. Gently stir to combine, allowing the soup to coat the tortellini evenly.

If you like, drizzle balsamic vinegar over the top for that touch of acidity that can really elevate the dish.

Serve hot, garnished with fresh basil and grated Parmesan if you wish. Dive in and enjoy your culinary creation!