Three Cheese Mushroom and Tortellini Soup
Indulge in the comforting embrace of Three Cheese Mushroom and Tortellini Soup, where every spoonful is bursting with tender tortellini. Enhance this delightful dish by garnishing it with freshly shaved Parmigiano Reggiano, and you’ll discover a delightful medley of umami flavors that will delight your palate.
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Ingredients
- 2 tsp butter
- 2 cloves of garlic
- 8 cups reduced sodium chicken broth
- 2 cups water
- 5 oz shitaki mushrooms
- 8 oz baby bella mushrooms
- 1 small Parmigiano Reggiano rind
- 9 oz three cheese tortellini
- salt to taste
- 1/2 tsp fresh ground pepper
- Parmigiano Reggiano
- 1 carrot
- 2 stalks of celery
- 1 small onion
Instructions
- 1
On the stovetop: In a sizable pot, heat the butter over medium-low flame. Once melted, incorporate the celery, onion, carrot, and garlic. Cover the pot, lower the heat to low, and let the mixture cook for about 8-10 minutes, or until the vegetables start to become tender.
- 2
Pour in the chicken broth and water, then add the mushrooms and cheese rind. Raise the heat to medium-high and allow the mixture to come to a rolling boil. When the broth reaches a boil, season with salt (to your preference) and black pepper; mix well. Lower the heat to low and let it simmer until the mushrooms are soft, which should take around 20 minutes. Introduce the tortellini and cook them according to the instructions on the package until they reach al dente.
- 3
After the cooking time, take out the cheese rind, stir the soup to blend everything, and if desired, top it off with freshly grated Parmigiano Reggiano. This recipe yields 12 cups.
- 4
Set your pressure cooker to sauté mode and melt the butter over medium-low heat. Add the celery, onion, carrot, and garlic, cooking for about 5 minutes until the vegetables start to soften.
- 5
Add the chicken broth, water, mushrooms, and cheese rind to the pot. Seal it and cook on high pressure for 10 minutes, then perform a quick release. Next, add the tortellini and switch back to sauté mode. Bring it to a boil and cook according to the package instructions.
- 6
Once the tortellini is done, remove the cheese rind, stir everything together, and if you like, sprinkle freshly grated Parmigiano Reggiano on top. This recipe makes 12 cups.