As soon as warmer weather hits you won’t find a drop of soup in my house. It’s one of my favorite meals during fall through winter, but I just don’t crave it during spring. With warm weather I lean towards lots of fresh veggies, seafood and any excuse to use the grill.
This is three cheese and tortellini soup has been on heavy rotation all season. It’s packed with shitaki and baby bella mushrooms, carrots, celery and warm cheese tortellini. The broth can be made with either chicken or vegetable broth for all you vegetarians out there. Sprinkle some freshly grated parmesan cheese on top for the perfect finish.
Did I mention it’s a skinny taste recipe?
Healthy and tasty = success.
Three Cheese Tortellini and Mushroom Soup
recipe via skinny taste
2 tsp. butter (I use about 1 tsp.)
2 stalks of celery, chopped
1 small onion, chopped
1 carrot, peeled & chopped
2 cloves of garlic, minced
8 c. fat free chicken broth
2 c. water
5 oz shitaki mushrooms, sliced
8 oz baby bella mushroom, sliced
1 small Parmigiano Reggiano rind (optional)
9 oz three cheese tortellini
salt to taste
1/2 tsp. ground pepper
grated Parmigiano cheese (optional topping)
In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for 8-10 minutes until vegetables begin to soften.
Add the chicken broth, water, mushrooms, rind and increase heat to med-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, remove the rind, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired.
(Makes 12 cups)