Tortellini and Mushroom Soup Recipe

Tortellini and Mushroom Soup Recipe

6 first-course servings



2 ounces dried porcini mushrooms

Hot water

8 ounces fresh white mushrooms, sliced

2 tablespoons finely chopped shallots or green onions

2 cloves garlic, minced

1/2 teaspoon dried tarragon or thyme leaves

2 cans reduced-sodium beef broth

1/4 cup dry sherry (optional)

1 package fresh tomato-and-cheese tortellini

Salt and pepper, to taste


Place dried mushrooms in bowl, pour hot water over to cover. Let stand until mushrooms are soft, about 15 minutes, drain. Slice mushrooms, discarding any tough parts.


Saute dried and white mushrooms, shallots, garlic and tarragon in lightly greased saucepan until mushrooms are tender, about 5 minutes. Add broth and sherry and heat to boiling, add tortellini, salt and pepper. Reduce heat and simmer, uncovered, until tortellini are al dente, about 5 minutes, season to taste with salt and pepper.


Per Serving:

Calories: 110

% of calories from fat: 16

Fat (gm): 2

Saturated fat (gm): 0.4

Cholesterol (gm): 4.2

Sodium (mg): 184

Protein (gm): 5

Carbohydrate (gm): 17.1

More Soups Recipes