Description

This comforting three cheese tortellini soup combines tender tortellini pasta with a flavorful broth enriched by an array of fresh vegetables and mushrooms. Featuring celery, onion, carrot, and two types of mushrooms simmered gently in reduced sodium chicken broth, this hearty soup is perfect for a cozy meal. The optional addition of a Parmigiano Reggiano rind infuses the soup with deep umami flavor, while a sprinkle of grated Parmigiano on top adds a cheesy finish.

Ingredients

Scale

Base Ingredients

2 tsp butter
2 stalks celery, chopped
1 small onion, chopped
1 carrot, peeled and chopped
2 cloves garlic, minced

Broth

8 cups reduced sodium chicken broth (or vegetable broth for vegetarians)
2 cups water
1 small Parmigiano Reggiano rind (optional)

Mushrooms

5 oz shiitake mushrooms, sliced
8 oz baby bella mushrooms, sliced

Pasta and Seasoning

9 oz three cheese tortellini (such as Buitoni)
Salt, to taste
0.5 tsp fresh ground pepper
Parmigiano Reggiano, grated (optional for topping)

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Instructions

Sauté Vegetables: In a large pot, melt the butter over medium heat. Add chopped celery, onion, carrot, and minced garlic. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes.
Add Broth and Mushrooms: Pour in the reduced sodium chicken broth and water. Add the Parmigiano Reggiano rind if using for enhanced flavor. Bring the mixture to a gentle boil, then reduce heat to a simmer. Add the sliced shiitake and baby bella mushrooms.
Simmer Soup: Allow the soup to simmer uncovered for about 20 minutes to develop flavor and cook the mushrooms through.
Cook Tortellini: Increase the heat to medium-high and add the three cheese tortellini to the soup. Cook according to package instructions, usually about 3-5 minutes, until the tortellini are tender and float to the surface.
Season and Serve: Remove the Parmigiano rind if used. Season the soup with salt and fresh ground pepper to taste. Ladle into bowls and sprinkle with grated Parmigiano Reggiano if desired. Serve hot.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth.
The Parmigiano rind is optional but adds a rich, savory depth to the broth.
Adjust seasoning at the end to avoid over-salting, especially if broth is salted.
You can substitute fresh tortellini with frozen or dried, adjusting cook time accordingly.
Store leftovers in an airtight container for up to 3 days in the refrigerator.