Healthy: Three Cheese Mushroom and Tortellini Soup
This Three Cheese Mushroom and Tortellini Soup healthy food and healthy recipes. Here food recipe is delicious, we hope you will enjoy this Three Cheese Mushroom and Tortellini Soup on food healthy recipe blog.
Here is a recipe for Three Cheese Mushroom and Tortellini Soup. This sounds delicious to me but I know my boys wouldn’t love this since they are currently going through a we hate mushrooms phase.
Three Cheese Mushroom and Tortellini Soup
2 tsp butter (i used parsley 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
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
salt to taste
1/2 tsp fresh ground pepper
Parmigiano Reggiano, grated (optional for topping)
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. Add tortellini 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. They didn’t have the right mushrooms at the commissary, so I subbed chopped portabellos and sliced blond button mushrooms. I did use the parmesan rind and I think it added a layer of flavor that the soup needed.
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