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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Three Cheese Tortellini & Mushroom Soup Recipe

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This recipe for Three Cheese Tortellini & Mushroom Soup is from Sissy Martin's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 2 tsp butter
• 2 stalks of celery, chopped
• 1 small onion, chopped
• 1 carrot, peeled & chopped
• 2 cloves of garlic, minced
• 8 cups fat free 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)
• salt to taste
• 1/2 tsp fresh ground pepper
• Parmigiano Reggiano, grated (optional for topping)
Directions:
Directions:
In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
Add the chicken broth, water, mushrooms, rind and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste) and black pepper; stir to combine.Reduce heat to low, simmer until mushrooms are soft, about 20 minutes. Addtortellini and cook according to package directions for al dente.

Once cooked, remove the rind, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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