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