February 6th: Three Cheese Tortellini and Mushroom Soup

The great thing about skinnytaste is not having to change recipes at all. I made this one exactly as per the recipe and it was simply delish:


Three Cheese Tortellini and Mushroom Soup

2 tsp butter
2 stalks of celery, chopped
1 small onion, chopped
1 carrot, peeled & chopped
2 cloves of garlic, minced
8 cups chicken broth
2 cups water
142 g shiitaki mushrooms, sliced
227 g cremini mushrooms, sliced
1 small Parmigiano Reggiano rind (optional)
255 g three cheese tortellini
salt, to taste
1/2 tsp freshly ground black pepper
Parmigiano Reggiano, grated (optional)

In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. 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 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.