Mushroom and Tortellini Soup
Description
Do you have 30 to 40 minutes to prepare lunch or dinner? You can make this delicious, low calorie soup that's full of wild mushrooms, vegetables and cheese tortellini in a rich broth.
Ingredients
2 t. olive oil
2 medium carrots, cut into 1/4-inch dice
1 rib celery, cut into 1/4-inch slices
1 clove garlic, minced
2 t. tomato paste
8 oz. mixed wild mushrooms
4 c. vegetable (or beef) stock/broth
1 T. dry sherry, optional
1/4 t. dried thyme
1/2 t. kosher salt
2 c. water
3 c. frozen or fresh cheese tortellini
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
In a large pot over medium-low heat, combine olive oil, carrots, celery and garlic; cover; cook, stirring occasionally, until vegetables are tender, about 15 minutes. Raise heat to medium; add tomato paste; stir 1 minute. Add mushrooms, stock/broth, sherry, thyme, salt and water. Cover; bring to a boil. Add tortellini; cook 4 minutes or until tender.
Makes 8 cups.