Mushroom and Tortellini Soup
Recipe from Ladies' Home Journal

Wild mushrooms add a rich flavor that makes this low-calorie soup taste as though it has simmered all day long.


Mushroom and Tortellini Soup

by 2  people

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Servings: Makes 8 cups.
Prep Time: 15 mins
Total Time: 45 mins
Related Categories: Low Calorie, Low Carb, Low Fat, Mushroom Soup, Mushroom Soup, Tortellini
 
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Ingredients
  • 2  tsp
    olive oil
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  • 2  medium
    carrots, cut into 1/4-inch dice
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  • 1 
    rib celery, cut into 1/4-inch slices
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  • 1 
    garlic clove, minced
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  • 2  tsp
    tomato paste
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  • 8  oz
    mixed wild mushrooms
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  • 4  cup
    beef broth
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  • 1  Tbsp
    dry sherry (optional)
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  • 1/4  tsp
    dried thyme
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  • 1/2  tsp
    kosher salt
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  • 3  cups
    frozen or fresh cheese tortellini
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Directions
1.
In a large pot over medium-low heat, combine olive oil, carrots, celery and garlic. Cover pot and cook, stirring occasionally, until vegetables are tender, about 15 min.
2.
Raise heat to medium, add tomato paste and stir 1 min. Add mushrooms, broth, sherry (if using), thyme, salt and 2 cups water. Cover and bring to a boil. Add tortellini and cook 4 min or until tender. Makes 8 cups.
Nutrition information
Calories 120, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 11 mg, Sodium 648 mg, Carbohydrate 16 g, Fiber 1 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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