This is another staple in my house. My husband loves this soup and he really isn't that into mushrooms but will eat a few bowls of this.
MUSHROOM AND TORTELLINI SOUP
Serves 6
Ingredients
2 teaspoons GOOD quality olive oil
1/2 cup carrot, cut into 1/4-inch slices
1/4 cup celery, cut into 1/4-inch slices
1 garlic clove, minced
2 teaspoons tomato paste
8 ounces mixed wild mushrooms (I use about 4 ounces wild mushrooms and 4 ounces cremini)
4 cups beef broth (low sodium)
2 to 4 tablespoon dry red wine (NOT COOKING WINE!!!!!)
1/4 teaspoon dried thyme
1/2 teaspoon kosher salt (optional, I don't add this)
3 cups frozen cheese tortellini or 3 cups fresh cheese tortellini
Directions:
Cook tortellini according to package directions, rinse with cold water, set aside in cold water.
In large pot over medium-low heat, combine olive oil, carrots, celery and garlic. Cover pot and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Raise heat to medium, add tomato paste and stir 1 minute. Add mushrooms, broth, wine, thyme, salt and 2 cups water. Cover and simmer for 5-8 minutes, adding in cooked tortellini until it warms up.
Makes 8 cups.
This tastes amazing and like you cooked and simmered all day. The wild mushrooms and wine are the key!!!
Each serving (makes six) is 205 calories.