Mushroom and Tortellini Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 teaspoons - Extra virgin olive oil
  • 2 whole - Medium carrots, Chopped
  • 1 stalks - Celery, Sliced
  • 1 cloves - Garlic, Minced
  • 2 teaspoons - Tomato paste
  • 4 cups - Beef broth
  • 8 ounces - Assorted fresh wild mushrooms (chanterelle, shiitake or enoki)
  • 2 cups - Water
  • 1 tablespoons - Dry sherry, optional
  • 1/2 teaspoons - Kosher salt
  • 1/4 teaspoons - Dried thyme, Crumbled
  • 3 cups - Refrigerated or frozen cheese-filled tortellini
  • - Fresh thyme leaves, optional
  • Directions:

    1. In a Dutch oven, heat oil over medium-low heat. Add carrots, celery and garlic. Cover and cook until vegetables are tender, about 15 minutes, stirring occasionally.
    2. Increase heat to medium. Add tomato paste and stir 1 minute. Add broth, mushrooms, the water, sherry (if desired), salt and thyme. Cover and bring to a boil. Add tortellini and cook until tender, about 4 min. Garnish w/ thyme, if using.

    Brief Description

    "The wild mushrooms i this quick-fixing soup add a rich, simmered-all-day flavor."

    Main Ingredient:

    Cheese-filled tortellini; Assorted fresh wild mushrooms

    Category:  Soups

    Cuisine:  Italian


    If you like, top off each serving with a sprinkling of freshly grated Parmesan cheese.


    Ladies Home Journal

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    Posted On:

    January 17, 2013

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