Three Cheese Mushroom and Tortellini Soup ~ submitted by Michele Schroeder of New Ulm


2 tsp butter
2 stalks of celery, chopped
1 small onion, chopped
1 carrot, peeled & chopped
2 cloves of garlic, minced
8 cups chicken broth
2 cups water
8 oz baby bella mushrooms, sliced
5 oz shitaki mushrooms (or more baby bella), sliced
9 oz three cheese tortellini
salt to taste
1/2 tsp fresh ground pepper
Parmesan cheese, grated (optional for topping)

Stove top: 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.
Add the chicken broth, water, mushrooms, 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 garnish with freshly grated Parmesan cheese, if desired.
Makes 12 cups.


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