Three Cheese Tortellini and Mushroom Soup
- 2 tsp 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 (vegetable broth for vegetarians)
- 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 (Buitoni)
- salt to taste
- 1/2 tsp fresh ground pepper
- Parmigiano Reggiano, grated (optional for topping)
- Produce
- Baby bella mushrooms (8 oz)
- Carrot (1)
- Celery (2 stalks)
- Garlic (2 cloves)
- Onion, small (1)
- Shitaki mushrooms (5 oz)
- Canned Goods
- Chicken broth, fat free (8 cups)
- Cooking & Baking
- Pepper, fresh ground (1/2 tsp)
- Salt (1)
- Pasta & Grains
- Three cheese tortellini (9 oz)
- Drinks
- Water (2 cups)
- Dairy
- Butter (2 tsp)
- Parmigiano reggiano, small (1)
- Parmigiano reggiano (1)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published September 25, 2012 (4 months ago).
243 people saved this recipe.
