Monday, November 18, 2013

Tortellini and Vegetable Soup

2 tbsp butter
4 stalks celery, diced
1 medium onion, diced
3 carrots, diced
4 cloves garlic, minced
1 tsp ground pepper
10 C vegetable broth
2 C water
16 oz crimini mushrooms, sliced
9 oz three cheese tortellini
Fresh grated parmesan cheese

1. Place butter, celery, onion, carrots and garlic in a large stock pot
2. Cook for 8-10 minutes, covered until vegetables are softened
3. Add pepper, broth and water and mushrooms and bring to a boil
4. Reduce heat to low and cook for 15-20 minutes
5. Add tortellini for the last 5-7 minutes per package instructions
6. Garnish with parmesan cheese in each bowl

(inspired by Three Cheese Tortellini and Mushroom Soup, by Skinny Taste)

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