Tortellini Soup With Tomatoes & Mushrooms |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a delicious, very easy soup - perfect for a weeknight meal with some good bread. You can use chicken tortellini or cheese tortellini. I used Baby Portabello mushrooms and they are great but any mushrooms will work. This recipe is adapted from Cooking Pleasures magazine. Ingredients:
1/4 cup olive oil |
8 ounces assorted mushrooms, sliced |
3 large garlic cloves, minced |
1 (32 ounce) carton reduced-sodium chicken broth |
1 (14 1/2 ounce) can diced tomatoes with basil, garlic and oregano |
2 (9 ounce) packages of refrigerated tortellini |
1/3 cup julienned fresh basil |
1/4 teaspoon pepper |
1/4 cup grated parmesan cheese |
Directions:
1. Heat oil in large pot over medium heat until hot. Cook mushrooms and garlic until mushrooms are softened (3-4 minutes). Stir in broth and tomatoes and bring to a boil.
2. Add tortellini and simmer 9-10 minutes until tortellini are tender.
3. Stir in basil and pepper and simmer 1 minute. Serve sprinkled with cheese.
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