tortellini
A delicious and hearty three-cheese tortellini soup with mushrooms, perfect for cozy dinners.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 teaspoons butter
- 2 stalks celery
- 1 small onion
- 1 carrot carrot peeled & chopped
- 2 cloves garlic minced
- 8 cups reduced sodium chicken broth vegetable broth for vegetarians
- 2 cups water
- 5 oz shitaki mushrooms sliced
- 8 oz baby bella mushrooms sliced
- 1 small Parmigiano Reggiano rind optional
- 9 oz three cheese tortellini Buitoni
- to taste salt
- 0.5 teaspoon fresh ground black pepper
- optional Parmigiano Reggiano grated for topping
Instructions
Preparation Steps
- In a large pot, melt butter over medium-low heat. Add celery, onion, carrot, and garlic, cover, and cook for 8-10 minutes until vegetables soften.
- Add chicken broth, water, mushrooms, and cheese rind. Increase heat to medium-high and bring to a boil. Add salt and pepper to taste. Reduce heat and simmer for 20 minutes until mushrooms are tender. Add tortellini and cook for package directions for al dente.
- Remove the cheese rind, stir, and serve garnished with grated Parmigiano Reggiano if desired. Makes 8 servings.
Notes
This hearty tortellini soup is perfect for a comforting meal during cold days.