Tortellini & Mushroom Soup




  • 2 teaspoons butter
  • 2 stalks of celery, chopped
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 2 cloves of garlic, minced
  • 8 cups vegetable broth
  • 2 cups water
  • 5 ounces shitaki mushrooms, sliced
  • 8 ounces baby bella mushrooms, sliced
  • 9 ounces three cheese tortellini
  • Parmesan, grated
  • Salt & pepper


  1. In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook until vegetables begin to soften.
  2. Add the vegetable broth, water, mushrooms, and increase heat to medium-high and bring to a boil. When broth boils; stir to combine. Reduce heat to low, simmer until mushrooms are soft, about 20 minutes. Add tortellini and cook according to package directions.
  3. Garnish with Parmesan.


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