Three Cheese Tortellini and Mushroom Soup is 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.
2stalks of celery(chopped)
1carrot(peeled & chopped)
8cupsreduced sodium chicken broth(vegetable broth for vegetarians)
8ozbaby bella mushrooms(sliced)
1small Parmigiano Reggiano rind(optional)
9ozthree cheese tortellini(Buitoni)
salt to taste
1/2tspfresh ground pepper
Parmigiano Reggiano(grated (optional for topping))
Stove top: In a large pot, melt the butter over medium-low heat. 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, cheese 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.
Press saute and melt the butter over medium-low heat. Add the celery, onion, carrot and garlic and cook until vegetables begin to soften, 5 minutes.
Add the chicken broth, water, mushrooms and cheese rind, cook covered high pressure 10 minutes, then quick release, add the tortellini and press saute. Boil and cook according to package directions.
Once the tortellini is cooked, remove the rind, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired. Makes 12 cups.