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cheesy mushroom tortellini

This warm and satisfying Cheesy Mushroom Tortellini soup is packed with savory mushrooms and cheesy tortellini in every delightful bite. A perfect comfort meal, it's hearty enough for dinner but quick enough for a weeknight. Optionally topped with fresh shaved Parmigiano Reggiano for an extra burst of umami.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tsp butter
  • 2 stalks celery chopped
  • 1 small onion chopped
  • 1 carrot peeled & chopped
  • 2 cloves garlic minced
  • 8 cups reduced sodium chicken broth vegetable broth for vegetarians
  • 2 cups water
  • 5 oz shiitake mushrooms sliced
  • 8 oz baby bella mushrooms sliced
  • 1 small Parmigiano Reggiano rind optional
  • 9 oz three cheese tortellini Buitoni
  • salt to taste
  • 0.5 tsp fresh ground pepper
  • Parmigiano Reggiano grated, optional for topping

Method
 

Preparation Steps
  1. In a large pot, melt the butter over medium-low heat. 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.
  2. Add the chicken broth, water, mushrooms, and cheese rind. 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.
  3. Once cooked, remove the rind, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired. Serve warm.

Notes

This recipe makes approximately 12 cups of soup. Leftovers can be stored in the refrigerator for up to 3 days. For a vegetarian version, simply substitute chicken broth with vegetable broth.