Tortellini Soup With Tomatoes & Mushrooms

Submitted by Lisa in Acworth, GA

"This is a delicious, very easy soup - perfect for a weeknight meal with some good bread. You can use chicken tortellini or cheese tortellini. I used Baby Portabello mushrooms and they are great but any mushrooms will work. This recipe is adapted from "Cooking Pleasures" magazine."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 6

ingredients

• 59.14 ml olive oil
• 226.79 g assorted mushrooms, sliced
• 3 large garlic cloves, minced
• 907.18 g carton reduced-sodium chicken broth
• 411.06 g can diced tomatoes with basil, garlic and oregano
• 2 (510.29 g) package of refrigerated tortellini
• 78.78 ml julienned fresh basil
• 1.23 ml pepper
• 59.14 ml grated parmesan cheese

directions

1. Heat oil in large pot over medium heat until hot. Cook mushrooms and garlic until mushrooms are softened (3-4 minutes). Stir in broth and tomatoes and bring to a boil.
2. Add tortellini and simmer 9-10 minutes until tortellini are tender.
3. Stir in basil and pepper and simmer 1 minute. Serve sprinkled with cheese.

Reviews

[Princess Pea]

This is amazingly delicious for how quickly it comes together. I found that for the parmesan cheese, freshly grated is the way to go. Thanks for posting this - I will use it often!