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
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)
- 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)
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.