three cheese tortellini
This Three Cheese Tortellini and Mushroom Soup is a hearty and flavorful dish, perfect for a cozy meal. Filled with tender tortellini, earthy mushrooms, and a rich broth, it's a satisfying soup that comes together quickly.
Prep
: 10
Total
: 25 minutes
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 or 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 such as Buitoni
- 1 to taste salt
- 0.5 tsp fresh ground pepper
- 1 as needed Parmigiano Reggiano grated, optional for topping
Instructions
Preparation Steps
- In a large pot, melt the butter over medium-low heat. Add the celery, onion, carrot, and garlic. Cover the pot, reduce heat to low, and cook for approximately 8-10 minutes, or until the vegetables begin to soften.
- Add the chicken broth, water, sliced mushrooms, and the Parmigiano Reggiano rind (if using). Increase the heat to medium-high and bring the mixture to a boil.
- Once the broth boils, add salt to taste and black pepper; stir to combine. Reduce the heat to low and simmer until the mushrooms are soft, about 20 minutes.
- Add the tortellini to the simmering soup and cook according to package directions for al dente, usually 3-5 minutes.
- Once the tortellini is cooked, remove and discard the cheese rind. Stir the soup to combine and garnish with freshly grated Parmigiano Reggiano if desired before serving. Makes approximately 12 cups of soup.
Notes
For an Instant Pot method, sauté vegetables for 5 minutes, then add broth, water, mushrooms, and rind. Cook on high pressure for 10 minutes, then quick release. Add tortellini and sauté until cooked through. Remove rind and serve.