MUSHROOM TORTELLINI SOUP
This colorful veggie soup gets all bulked up thanks to cheesy tortellini. It's a real comfort on a cold or rainy day. -Jen Lucas, Baldwinville, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. , Add broth and tomatoes; bring to a boil. Add tortellini; cook, uncovered, just until tortellini float (do not boil), 3-4 minutes. Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese.
Nutrition Facts : Calories 261 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 1084mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein.
CREAM OF MUSHROOM TORTELLINI SOUP
Get one taste of Cream of Mushroom Tortellini Soup and you're sure to want more! Italian dressing and thyme add some zest to this mushroom tortellini soup.
Provided by My Food and Family
Categories Soup Recipes
Time 20m
Yield 7 servings
Number Of Ingredients 7
Steps:
- Cook tortellini as directed on package, substituting broth for the water and eliminating the draining step of the cooked tortellini.
- Meanwhile, heat dressing in large skillet on medium-high heat. Add mushrooms; cook 4 to 5 min. or until evenly browned, stirring frequently.
- Add mushrooms and all remaining ingredients to tortellini; cook on medium heat 3 to 5 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 810 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 4 g, Protein 10 g
MUSHROOM TORTELLINI SOUP
With tortellini in the freezer and dried mushrooms and a carton of broth in your pantry, you can throw together this savory, filling soup in only half an hour.
Yield serves 4, yields 6 cups
Number Of Ingredients 9
Steps:
- Place the dried mushrooms in a heatproof bowl and pour the boiling water over them. Set aside until the mushrooms soften, about 15 minutes.
- While the dried mushrooms are soaking, in a soup pot on medium-high heat, cook the onions in the olive oil, stirring frequently, until softened, 8 to 10 minutes. Stir in the thyme and add the broth. Remove the mushrooms from the soaking liquid, rinse if needed to remove grit, chop, and add to the soup. Pour the soaking liquid through a coffee filter or paper towel if it is gritty and add it to the soup. Bring to a boil.
- Add the tortellini to the boiling soup and cook until al dente: for fresh tortellini, 3 to 4 minutes; for frozen tortellini, 8 to 9 minutes. Add salt and pepper to taste. Serve hot, topped with sour cream or grated cheese if you like.
- Start with Caesar Salad with Tofu Croutons (page 109) or with crudités and Herbed Hummus (page 253) or Bean & Walnut Spread (page 255). Finish with one of the Fruit & Cheese Plates (page 260)-try plums or pears with Manchego cheese.
MUSHROOM AND TORTELLINI SOUP
Make and share this Mushroom and Tortellini Soup recipe from Food.com.
Provided by CookingONTheSide
Categories Stocks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large pot over medium-low heat, combine olive oil, carrots, celery and garlic.
- Cover pot and cook, stirring occasionally, until vegetables are tender, about 15 minutes.
- Raise heat to medium, add tomato paste and stir 1 minute.
- Add mushrooms, broth, sherry, if using, thyme, salt and 2 cups water.
- Cover and bring to a boil.
- Add tortellini and cook 4 minutes or until tender.
- Makes 8 cups.
Nutrition Facts : Calories 205.4, Fat 5.9, SaturatedFat 2.4, Cholesterol 22.7, Sodium 1099.1, Carbohydrate 28.2, Fiber 1.8, Sugar 2, Protein 10.5
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