Jan 13, 2014

Three Cheese Tortellini and Mushroom Soup



I'm working on my manuscript edits this week for my upcoming cookbook, so I thought I would share this delicious soup from the archives!

This is one delicious bowl of soup! Warm and satisfying, with tortellini in every bite. Top this with some fresh shaved Parmigiano Reggiano and you'll experience a wonderful unami taste sensation.

Soup is the perfect one pot meal. Vegetarians can swap out the chicken broth for vegetable broth (also perfect for Meatless Mondays). Using the rind from the Parmigiano Reggiano cheese is optional, but if you have it I recommend using it, it adds so much depth and flavor.


And a little nutritional tidbit about mushrooms, courtesy of registered dietician, Heather K Jones. This veggie has achieved superfood status and with good reason. It’s loaded with important vitamins and minerals, including heart-protecting copper, B vitamins and antioxidants. These fabulous fungus come in a lot of different varieties and are very versatile. 


Heather has generously offered to provide nutritional tidbits on lots of the fruits and vegetables I use in my future recipes. Call me a geek, but I love knowing what I'm eating is not only delicious, but is benefiting my health as well.

I'm sure most of you know I am currently working on my first cookbook, but I'm not sure if you all know that Heather K Jones is working with me on this book. Heather is a great asset to Skinnytaste and has written and contributed to many books for Self, Prevention, Good Housekeeping, and more. She is my go-to person when I have a nutritional question and has posted some great articles on Skinny Bits including The Skinny On Sweeteners

For those of you who don't like mushrooms, you can certainly swap them for a vegetable you like, or try this Spinach Tortellini en Brodo recipe. Enjoy!



Three Cheese Mushroom and Tortellini Soup
Skinnytaste.com
Servings: 8 • Serving Size: 1 1/2 cups • Old Points: 2 pts • Points+: 4 pts
Calories: 138 • Fat: 4 g • Carbs: 19.5 g • Fiber: 2.5 g • Protein: 7 g • Sugar: 2.5 g
Sodium: 605 mg (without added salt)

Ingredients:

  • 2 tsp butter
  • 2 stalks of celery, chopped
  • 1 small onion, chopped
  • 1 carrot, peeled & chopped
  • 2 cloves of garlic, minced
  • 8 cups fat free chicken broth (vegetable broth for vegetarians)
  • 2 cups water
  • 5 oz shitaki mushrooms, sliced
  • 8 oz baby bella mushrooms, sliced
  • 1 small Parmigiano Reggiano rind (optional)
  • 9 oz three cheese tortellini (Buitoni)
  • salt to taste
  • 1/2 tsp fresh ground pepper
  • Parmigiano Reggiano, grated (optional for topping)

Directions:

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 approximately 8-10 minutes until vegetables begin to soften.


Add the chicken broth, water, mushrooms, rind 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, remove the rind, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired.

Makes 12 cups.

151 comments :

  1. This soup is amazing!

    ReplyDelete
  2. Uh...yes please! Perfect since I'm in full on soup mode!

    ReplyDelete
  3. This looks awesome! I definitely think it's going to be a must make for next Monday. Thanks for sharing. :)

    ReplyDelete
  4. Oh that looks delicious!!

    http://jo-beautyandthebooks.blogspot.co.uk/

    ReplyDelete
  5. Good Luck on the cookbook, I am sure it will be wonderful and can't wait when it comes out. I have tried a lot of your recipes Gina and I haven't found one that I haven't like. It also helps me stay on track. :-)

    ReplyDelete
  6. Since I have started working later evenings on some days, I have been looking for recipes for my planner that either let me prep ahead and/or are simple but still healthy and tasty. This looks like it is a perfect fit! I would probably serve with a salad or toss some spinach in with the broth. Thank you!

    ReplyDelete
  7. Gina we tried your red thai Coconut shrimp last night, boy-o was it divine. Most certainly will be re-made. Thank you x

    ReplyDelete
  8. I love how this is a "semi-homemade" meal! My boyfriend usually just slathers jarred tomato sauce over tortellini, but this sounds like a lovely way to add some veggies and fancy it up even more!

    ReplyDelete
  9. I have some Buitoni three cheese tortellini in the fridge just waiting to be turned into something delicious. This is serendipitous! :-)

    ReplyDelete
  10. Gina, what's the story on leftovers for this soup? I find that mushrooms in my leftover pasta always take on an unpleasant texture. Does this soup keep and re-heat well?

    ReplyDelete
    Replies
    1. I thought it was fine the next day.

      Delete
    2. Well, I agree with you! I made this soup last night and had it again for lunch today. My fiance and I both LOVED it. I wasn't expecting to love it, because I am not a huge mushroom fan. But this is so satisfying for a vegetarian soup. The tortellini have a meaty texture which works perfectly! Thanks very much for another keeper.

      My only alterations were that I added a little more carrot and celery, and I couldn't find shitakes, so I had to use different mushrooms. Still great!

      Delete
  11. So excited for another soup dish, although my boyfriend has asked for a break. Last week I made the chicken pot pie soup, stuffed pepper soup, chicken enchilada soup, and the spaghetti and meatball soup. I can't wait to try the baked potato soup and the turkey taco chili soup!

    ReplyDelete
  12. The beau will love this! Making it next week!

    ReplyDelete
  13. My kind of soup! Love all the ingredients!

    ReplyDelete
  14. I CANNOT wait for your cookbook!!!

    ReplyDelete
  15. Since it's just me and a roommate, how would you suggest keeping the soup? Can you freeze it? Or is it just better to refrigerate and eat as quickly as possible?

    ReplyDelete
  16. Oh man, this sounds amazing! And I'd absolutely love to hear more about certain veggies and their health benefits, especially mushrooms, since hubby doesn't let me count them as a vegetable. ;-)

    ReplyDelete
  17. Pasta + cheese + mushrooms = three of my favorite things! Definitely making this tonight!

    ReplyDelete
  18. Does the grated parm on top add extra calories/points, or is that already included?

    ReplyDelete
    Replies
    1. I didn't check, but maybe 1 point if you use a good amount.

      Delete
  19. Love this idea....and I love mushrooms!

    ReplyDelete
  20. I just picked up the basics for tortellini soup the other day, but hadn't yet decided on an exact recipe. I think I just found a winner! This sounds delicious and I happen to have all the ingredients! Yum!

    ReplyDelete
  21. cannot wait to have this for lunch... every day next week.

    ReplyDelete
  22. Yum, I need to get my hands on some gluten-free tortellini!

    ReplyDelete
  23. I am so excited about the additional nutrition information. I'm constantly researching and trying to increase my intake of "superfoods." That research turned the tide on chickpeas, which I always thought looked like little brains and I had stubbornly decided I didn't like them because of that, but now I love them. That will be a wonderful addition to this already life-changing blog.

    Also, I will be making this soup ASAP.

    ReplyDelete
  24. Gina,
    I am so excited for your cookbook. I can't remember the number of times that I've wondered if you would ever come out with one! Put us down for at least one copy (and many more from our friends when we tell them all about it)!

    ReplyDelete
  25. I'm excited about your cookbook, and you working with a dietitian! My boyfriend and I have been cooking meals from your site for months, and we have lot about 30 pounds and changed our diet for the better. He was recently diagnosed as having a metabolic disorder, and we are looking into what exactly is in our food more than ever. Can't wait for the new posts and the book!

    ReplyDelete
  26. Gina,
    This looks like such a great soup!

    ReplyDelete
  27. Gina,

    This looks delicious as always. I picked up some mushroom broth at a little Italian market here a while back and now I have the perfect recipe to use it in!

    ReplyDelete
  28. NoNoNannette9/26/12, 9:28 AM

    I think I would like try to combine you Spinach Tortellini en Brodo and The Three Cheese Tortellini and Mushrooms soup together. What you think? ( oh I'm 66 and I have hard time no type in the letters I misread it all the time It me 3 - 4 time before I get it right :~(

    ReplyDelete
    Replies
    1. Sorry about that, I think combining them would be wonderful!

      Delete
    2. I combined both recipes last night. I used the Spinach Tortellini and the Three Cheese. I used the mushrooms and the spinach.

      Also, to make it less like soup I only used 7 cups of liquid (6 c broth/1 c water).

      It was delicious and filling. As my hubby is battling a cold, a soup dinner was absotively perfect.

      Thank you Gina!

      Pam

      Delete
  29. This soup is fabulous! My boyfriend loved it so much he was literally licking the pot clean... I made a few changes to the recipe as follows:

    substituted 1 red pepper and 1 yellow pepper (chopped) for the mushrooms as my boyfriend is not a mushroom fan / added parsley, oregano, and ground red pepper / substituted sausage tortellini instead of 3 cheese (I had an 18 oz package instead of 9 oz - but that just meant more tortellini in every bite!)/ I did not add the Parmigiano Reggiano

    Thanks for all the great recipes. Keep them coming!

    ReplyDelete
    Replies
    1. Hahaha, you just made a completely different soup. MIght as well not even comment on this recipe!

      Delete
    2. No matter what Anonymous says thank you. I always read the posts for alterations. I do not like mushrooms so I was looking for substitution options. Thanks.

      Delete
  30. Gina YAY about the cookbook! I look forward to making this recipe. I currently make a basic one adding baby spinach as a topper. The mushrooms look yummy and flavorful, plus nutritional. Thank you for sharing.

    ReplyDelete
  31. Love all of the mushrooms!

    ReplyDelete
  32. SO excited for your cookbook!! Congrats on everything you're doing with skinnytaste and all of your success!
    -Lauren

    ReplyDelete
  33. Wow! Gina
    This food looks pretty tasty beyond comforting. It's perfect for the cold he's doing around here. Kisses Gina

    ReplyDelete
  34. I made this last night, and it is fantastic! The broth is so rich from the mushrooms and cheese rind. So, so good!

    ReplyDelete
  35. Does any type of mushroom work for this recipe? I have cremini mushrooms I need to use it.

    ReplyDelete
  36. This sound easy and delicious! Yay for your cookbook! :)

    ReplyDelete
  37. This is SOOOOO on my to do list for tomorrow. SOOOOOOUP!

    ReplyDelete
  38. I cannot wait for your cookbook!!! My husband and I love your recipes, and thanks to you, I was a skinny bride last month! I like to make soups on Sunday and freeze them in individual portions to bring to lunch during the week. Would I be able to do that with this soup? I tried it with your creamy lowfat mushroom soup and did have some issues, I think due to the flour separating out. I might try to make that again and freeze without the flour, but I don't want to waste another batch of soup, if this isn't freezeable. Thanks for everything you do Gina!

    ReplyDelete
    Replies
    1. Good to know, I think this would freeze fine. I think soups with flour and cornstarch don't. Congrats on your wedding!

      Delete
  39. I made this tonight and it was very good! I did not have the parm-regg. rind and it was still yummy. I did sprinkle with grated Pecorino Romano and that was nice addition. I substituted the tortellini with Buitoni's Light 4 Cheese Ravioli (1.25 cups = 7pts plus, where the tortellini is 1 cup = 7 pts.) The only thing I cannot account for is when I plug this into my points plus tracker and recipe builder in Weight Watchers it comes out 2 pts plus per serving, not 4. So, I'm not sure where the difference is coming from? A keeper recipe, thanks so much!

    ReplyDelete
  40. This was yummy, made it tonight with the rosemary biscuits. :)

    ReplyDelete
  41. how many cups is 9 oz of tortellini? I have a different brand of frozen fresh (but essentially equivalent) tortellini stowed away, but the original packaging is long gone.

    ReplyDelete
    Replies
    1. I would weigh it, I no longer have the package.

      Delete
  42. We have been eating a lot of mushrooms lately. They seem to be coming more popular and there is even an entire booth of mushrooms at the local farmer's mkt. I love that.

    ReplyDelete
  43. Yum! This is so good! Husband and 10 month old LOVED it! Thanks again, Gina! Your recipes are making me a superstar in my house!

    ReplyDelete
  44. I love your blog. Thanks so much for the great recipes and the nutritional info. I really appreciate the work you put into this and look forward to seeing what more develops. :)

    ReplyDelete
  45. As usual this is amazing. Just make it and am on my second serving. Followed intructions exacty. the best thing is its so low in points i can have 2 servings and not go over my budget! Yay!

    ReplyDelete
  46. I made this in the crock pot and it was delicious. I added a chopped zucchini and a bunch of shredded spinach, and used plain button mushrooms (no shiitake). I just dumped all the ingredients in the crock without sauteeing and cooked on low all day, then switched to high 30 minutes before dinner and added the tortellini and shredded spinach at that point. This is a keeper for sure (and I'm extremely picky about soup).

    ReplyDelete
  47. I just finished making this on the stove and tasted a little bit; it is so delicious! I followed the recipe exactly. Can't wait for lunches this week! I agree with Gina's suggestion to add the rind in, the addition of it adds that yummy flavor to the broth. Thanks Gina!!!

    ReplyDelete
  48. Made this soup over the weekend and it was delicious!! This recipe is a keeper, thanks Gina.

    ReplyDelete
  49. I'm single and use soups alot for my freezer lunches. Thoughts on how to freeze without getting soggy tortellini? Freeze before the tortellini completely cooks (especially if using fresh pasta)? Love a pasta soup but don't like a soggy pasta soup. Even if I half this, there is too much for me to not freeze.

    ReplyDelete
    Replies
    1. I'm with you! I would personally make the soup, and cook the pasta separate. Then just add it when you're ready to serve.

      Delete
  50. Did you use whole wheat tortellini and if not would if lower the point value if they were used?

    ReplyDelete
  51. This soup was awesome! It was everything I hoped it would be and will definitely be made again.

    ReplyDelete
  52. Ahem. For fellow not-so-experienced cooks, pay attention when you buy your Parmesan. The black stuff? That's not the rind. That's wax. Don't put it in your soup. Your soup will turn blackish. Please learn from my fail.
    My husband actually ate two bowls of my ugly soup, bless his heart. ^_^

    ReplyDelete
  53. Made this last night, my boyfriend thought it was excellent :) Thanks

    ReplyDelete
  54. Finally made it! Very good! When I tasted the soup after the boil I thought it could use a little more mushroom flavor (love them more than hobbits do). So I wizzed into a powder some leftover dried porcini mushrooms I had on hand. YUM!

    ReplyDelete
  55. SO delicious! Boyfriend ate two bowls in no time flat! I sauteed the veggies then made the rest in my crock pot between work and a meeting. Cooked on high with all but the tortellini for about an hour then on low with them for another hour. Amazing! Thanks Gina!

    ReplyDelete
  56. OMG…this soup was amazing!

    ReplyDelete
  57. I have some spinach that is starting to wilt and was thinking of adding it in when I make this tomorrow. Do you think spinach would taste good in this dish?

    ReplyDelete
  58. My husband made this last night and it's delicious!

    ReplyDelete
  59. Does this soup freeze well? It makes a lot for just one person, but I'd love to be able to freeze it and still have it taste great

    ReplyDelete
  60. Are 5 oz of shiitake mushrooms referring to them dry or wet?

    ReplyDelete
  61. Delicious! I made exactly as recipe called for and it was perfect! Keep the wonderful recipes coming! Yum!

    ReplyDelete
  62. Can I use half chicken stock? I have Rachel Rays chicken stock that I have been looking to use...is there a difference between chicken stock and broth?

    ReplyDelete
  63. OMGosh soooo good on a chilly day in Central TX!! Thank you for the delsih quality recipes.

    ReplyDelete
  64. So delicious! Perfect on a cold night. Having more for lunch. Yum!

    ReplyDelete
  65. Made this for dinner tonight...sooooo good.

    ReplyDelete
  66. I am on my second time making this. I made a batch and gave half to my parents...but this batch is all for me. I LOVE it!!! Plus I had a coupon for Buitoni this week, hip hip hooray!

    ReplyDelete
  67. I just made this tonight. So good! All three kids(9,7 & 6) liked it, which is really saying something. I wasn't sure about not browning the celery, onion, carrots and garlic, but it turned out great. I'm sure it would have been even more delicious with the parm rind, but I didn't have one, so I omitted. Thanks for sharing this gem. We will be having a tasty lunch tomorrow and making this again and again :-D

    ReplyDelete
  68. I didn't have the parmesan rind, so I used marmite instead to get the unami flavor! Pretty tasty!

    ReplyDelete
  69. This is one of my favorite recipes you've ever posted! So delicious and easy

    ReplyDelete
  70. Amazing!! I'm not kitchen savvy but this turned out great. I'm so impressed, thank you!!!

    ReplyDelete
  71. My husband and I didn't think we liked mushrooms. Now I'm questioning everything because we loved this soup! Gina, you have such a knack for creating tasty recipes that push me to try things I otherwise wouldn't have. And I'm always willing to because I always trust it will be good!

    I have yet to make anything I don't like from your site. Can't wait for the cookbook.

    Also, I added spinach to the soup. Love getting extra veggies in!

    ReplyDelete
  72. This soup was fantastic! Even my mushroom-hating family loved it. Thank you!

    ReplyDelete
  73. Such an inventive soup! I would have never thought of including tortellini in soup, but wow did it make it amazing! Love the mixed variety of mushrooms too, just perfect. Keep these gems coming...always look forward to your delicious recipes.

    -Shannon

    ReplyDelete
  74. I used chicken and vegetable broth, very delicious!

    ReplyDelete
  75. Made this tonight. AMAZING! Officially putting it in the dinner rotation!

    ReplyDelete
    Replies
    1. OH, I meant to say that I added fresh basil, thyme and some local summer tomatoes that I canned in August. I am sure it would have been great as it was written, but I loved the heartiness the tomatoes added.

      Delete
  76. Very yummy! Will make it again!

    ReplyDelete
  77. I used pesto tortellini instead, still very good!! Great recipe.

    ReplyDelete
  78. can you put it in the crock pot? would you wait to put the tortellini till later?

    ReplyDelete
  79. very good - however, i had a problem with liquid - was it just me, i weighed 5 oz shiitakes and sliced and 8 oz cremini and sliced, but it seemed there wasn't enough liquid. i kept adding more water. flavor was delicious though! - Maki

    ReplyDelete
  80. Made this tonight, and my hubby & I love it! I added a bit of concentrated chicken stock flavor to "beef" of the flavor a bit as well as some Penzey's Spices Herbes de Provence. I also threw a handful of spinach on top right before serving to wilt into the soup. This plus your "creamy" mushroom soup have been two of our favorite soups this winter! I L.O.V.E. your blog & recipes!

    ReplyDelete
  81. I just made this and I cannot believe that it is so low calorie. It tastes amazing! You aren't missing out on ANY flavors. This has earned it's place in our regular rotation.

    ReplyDelete
  82. This turned out amazing, we loved it!

    ReplyDelete
  83. Made this tonight and it was delicious! I also found whole wheat three cheese tortellini by Buitoni!

    ReplyDelete
  84. Yum can't wait to make this tonight!!

    ReplyDelete
  85. I made this last night and it was amazing! The flavor was wonderful!! The only issue I had was that the tortellini sucked up all of the liquid. There was almost no liquid left after cooking the tortellini. I used the 8 cups chicken broth and 2 cups water. Would you recommend adding more water? I am afraid that adding more water would dilute the amazing flavor. Any suggestions??

    ReplyDelete
  86. I made this for dinner tonight and it was amazing! My boyfriend and I both ate 2 servings and I had a hard time not going back for thirds. I can't wait to take more for lunch tomorrow.

    ReplyDelete
    Replies
    1. I should add that I froze individual portions and have been taking them for lunch and it's still great. The tortellini get a bit soft but it's still amazing!

      Delete
  87. What an awesome recipe!! I made this for dinner last night and it got rave reviews. My 5 year old daughter even enjoyed hers! This soup was easy to make and fully flavored. Served with warm bread it was a wonderful snowy evening dinner!

    ReplyDelete
  88. This was great! Thank you. I added some pre-washed, chopped kale and it was a nice addition. Other than that, didn't change a thing. Thank you for posting.

    ReplyDelete
  89. I love this soup! Definitely a keeper. But also a stupid question - are calories per 100ml or per serving?

    ReplyDelete
  90. Much heartier than I expected and a LOT of flavor. I'll definitely be making this again, especially at such a low calorie count.

    ReplyDelete
  91. Very very yummy soup! I was very nervous while making it because of how it smells but it tastes SO much better than it smells!

    ReplyDelete
  92. This soup is amazing! My husband made it a few weeks ago and we are having it again tonight for dinner. The leftovers made a delicious lunch.

    ReplyDelete
  93. I cannot wait for the cookbook! I have been thinking about getting rid of all my other ones when this one comes out! Expected release date?

    ReplyDelete
  94. Perfect! I have been loading up with soup lately.

    ReplyDelete
  95. This sounds amazing! If only I could get my husband to like ricotta...
    Great idea! When he's out of town next, this will definitely be on my menu!
    ~Stephanie
    hhmomma.wordpress.com

    ReplyDelete
  96. One of our favorites - and the very first Skinnytaste recipe I made about a year ago.

    ReplyDelete
  97. What a fabulous soup recipe! I keep all these ingredients in my freezer, so it can come together easily!

    ReplyDelete
  98. Another winner! I made this last night and everyone loved it. I added half a bag of baby spinach towards the end, doubled the carrots and celery (took a little longer to cook than the original recipe states), used chicken tortellini, and served with crusty multigrain bread. My friends all think I'm this healthy gourmet cook because I make your recipes all the time, so thank you! ;)

    ReplyDelete
  99. I made this last night and my husband LOVED it! The only thing I did different was add less broth, as we like "thicker" soups. Its possible I added a splash of white wine too. Thank you so much for the great recipe Gina!

    ReplyDelete
  100. I've been making your recipes for almost 6 months now and I credit you for my 40 pound weight loss. You made me fall in love with cooking and I absolutely appreciate all the effort it must take to run your blog.

    With that said, I had to finally comment on this soup. I've always hated making soup... For one reason or another I always mess up. But I followed your recipe and it turned out absolutely AMAZING. Seriously this was phenomenal. Only added some fresh basil at the end!

    I was wondering about the serving size here, because it seems as if there could be a wide calorie range per serving depending on how many tortellini end up in your bowl. I estimated that there are about 5 per serving to stay in the 136 calorie ballpark, hope I did the math right!

    ReplyDelete
  101. Where can I find a parmesan rind? Can I buy just the rind, or do I have to use up the cheese first?

    ReplyDelete
    Replies
    1. Jessica, check the cheese section of your grocery store... my local store sells little containers full of just rind pieces.

      Delete
    2. i cut the rind off the hunk of parmesan i had in the fridge! Since finding gina's site, I've gotten in the habit of saving them since several of her recipes suggest tossing them in (not just parmesan either, pecorino and other hard cheeses too) I also second the comment by Jenny M, i have seen "just the rind" packages at whole foods near me.

      Delete
  102. Hi Gina,

    Do you cook the tortellini in the soup or do you cook it separate and add it at the end. The tortellini photo above seems to have a mushroom in it so I am a bit confused. Thanks and love your site!

    ReplyDelete
  103. This comment has been removed by the author.

    ReplyDelete
  104. This soup is amazing!! I made it without the parmesan rind. My fiance is a food snob and he absolutely loved it :) This blog is seriously making weight watchers so much more enjoyable for us.. thank you!

    ReplyDelete
  105. I use cheddar cheese instead of Parmigiano. In my opinion, cheddar is tastier. But that's my choice. What do you think of this?

    ReplyDelete
  106. Umami, not unami.

    ReplyDelete
  107. Hi Gina,

    In the very first picture, what is the green garnish in the soup? Thanks..

    ReplyDelete
  108. I made this tonight for dinner. Easy peasy and delicious! Thank you ;-)

    ReplyDelete
  109. I'm not a HUGE mushroom fan, but I just made this soup because it sounded so good, and it definitely is delicious! I'm very excited for your cookbook as well - your blog is one of the few places I regularly go for new recipes!

    ReplyDelete
  110. This is delicious! I omitted the Parm. rind simply because I live in a small town and no one carries fresh Parm here. :( I'll get it for sure when I go to a larger city so I can see how it tastes with it. Also, no one carries Shitakes here so I had to subsitute button mushrooms. I was going to use a little bit of shredded Parm (from the bag) since I didn't have fresh and I forgot. It was delicious without. Also, my store only had two cheese frozen tortellini, but it worked just fine! I'm posting this on FB and Pinterest right after this comment.

    I just found your blog three or four days ago and I really love it. This is the first recipe for me to try, but I know I'll be trying more.

    Thanks for the nutritional facts!

    ReplyDelete
  111. Made this soup today and it was absolutely delicious. It was very easy to make. I can't wait to have the leftovers for my lunch tomorrow. Another great recipe, Gina!

    ReplyDelete
  112. I love this soup! I use a trick from some of your other soup recipes and put a bit of crushed red pepper in this to add a little spice. Very tasty!

    ReplyDelete
  113. This was phenomenal! One of our favorite new recipes! Thanks to all your recipes Gina, I'm happy to say I've lost 15 lbs! Hoping for 10 more before my wedding day! Thank you so much!

    ReplyDelete
  114. I made this last night and I think it's my favorite thing I've made from your site so far! It turned out so great, I'm having it for breakfast. I wanted to make it vegetarian so I used veggie broth and did not add cheese rind. I also added a half a bag of baby spinach at the end. I couldn't find the type of pasta you suggested, so I just used Barilla 3 cheese tortellini. Thank you!

    ReplyDelete
  115. I just made this and your spinach tortellini. I ate a bowl of the spinach tortellini soup while the three cheese one cooked. The house smells great and these soups are so low in points. My spinach soup came out to 5, probably cause I couldn't find a rind and added a point of cheese to each serving. Love it.

    Rae

    ReplyDelete
  116. I added a bag of frozen spinach and left out the parmesan...DELICIOUS!

    ReplyDelete
  117. Can this be made in the crockpot? If so, how long do you think it should cook?

    ReplyDelete
  118. We love this soup and I make it a couple of times a month....maybe more. Thanks for such a great recipe.

    ReplyDelete
  119. This was delightful! I made it with vegetable broth for our Friday during Lent no meat dinner-very good :)

    ReplyDelete
  120. This is by far my favorite soup. Tonight was the second time making it and I loved it even more this time. It's gotta be the shitakes that make it so darned delicious! Thank you for sharing...this is a truly beautiful soup!

    ReplyDelete
  121. What would be a good replacement for the mushroom soup? I'm very allergic to mushrooms but cheese tortellini is my favorite but I need to stop eating it in cream based soups and sauces! Please help

    ReplyDelete
  122. I have made this soup several times. I absolutely LOVE the simplicity, delicate but robust flavors. Making it for my folks tonight.

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.