Ingredients for Mushroom And Tortellini Soup
- 2 tablespoons olive oil
- Carrot
- 1 cup chopped celery
- Garlic Clove
- 2 tablespoons tomato paste
- Wild Mushrooms
- Beef Broth
- Dry Sherry
- Dried Thyme
- Kosher Salt
- Frozen Cheese Tortellini
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How to Make Mushroom And Tortellini Soup
- Heat 2 tablespoons of olive oil in a large pot over medium-low heat. Add 1 cup chopped carrots, 1 cup chopped celery, and 2 cloves minced garlic.
- Cover the pot and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
- Increase the heat to medium, add 2 tablespoons of tomato paste, and stir for 1 minute.
- Add 8 ounces of sliced wild mushrooms, 6 cups of chicken broth, 1/4 cup dry sherry (optional), 1 teaspoon of dried thyme, 1 teaspoon of salt, and 2 cups of water.
- Cover and bring the soup to a boil.
- Add 1 (16-ounce) package of cheese tortellini and cook for 4 minutes, or until tender. Stir gently to prevent sticking.
- Taste and adjust seasoning as needed. Ladle into bowls and serve immediately. Makes approximately 8 servings.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
8g
Fat
11g
Carbs
9g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Soups Stews Pasta Vegetables European Dinner Party Low Fat Italian Stocks Stove Top Dietary Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Mushrooms Healthy 2 Low In Something Pasta Rice And Grains Ravioli Tortellini Carrots Taste Mood Savory Equipment Number Of Servings Presentation Served Hot
