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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/2 (9-ounce) package fresh cheese tortellini |
1 1/2 cups broccoli florets |
2 teaspoons olive oil |
3/4 cup sliced crimini mushrooms |
2 tablespoons chopped red onion |
1/2 pound medium shrimp, peeled and deveined |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
1 (14 1/4-ounce) can fat-free chicken broth |
red onion slices, separated into rings (optional) |
Directions:
1. Bring 2 quarts water to a boil in a large saucepan. Add tortellini; cook 4 minutes. Add broccoli, and cook an additional 5 minutes or until tortellini is tender. Drain in a colander; set aside.
2. Heat the oil in pan over medium-high heat. Add mushrooms, chopped onion, and shrimp; saute 3 minutes or until shrimp is done. Add ginger, salt, and broth; bring to a boil. Add tortellini mixture, and cook until thoroughly heated. Ladle soup into individual bowls, and garnish with onion rings, if desired.
3. Note: Because this recipe uses only half the package of tortellini, freeze the remaining half in an airtight container.
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