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Tortellini In Brodo With Mushrooms

Transform your regular dinner into a delightful culinary experience with this Tuscan-Style Chicken Tortellini In Brodo With Mushrooms Soup. This recipe, ideal for those seeking a quick yet sophisticated meal, is not only simple to prepare but also exudes a cozy, comforting vibe.

Moreover, it’s a fantastic quick-fix meal option, taking only about 30 minutes to cook. And to enhance your dining experience further, consider pairing it with a crisp, green salad or some freshly baked garlic bread, ready in minutes and a perfect match for the soup. This dish is sure to become a favorite in your meal rotation.

Why You’ll Love This Tortellini Soup

  • Comforting and Hearty: The rich flavors of Tuscan-style chicken bone broth combined with cheese tortellini and sautéed mushrooms create a comforting and hearty meal, ideal for any day of the week.
  • Quick and Easy: With a preparation time of just about 30 minutes, this soup is much quicker to make than more elaborate meals, perfect for a busy day.
  • Elegant Simplicity: The combination of simple ingredients results in a sophisticated soup that is both delicious and visually appealing.

Ingredients Needed To Make Tortellini In Brodo With Mushrooms

  • 3 (14 ounce) jars EPIC Tuscan-Style Chicken Bone Broth
  • 1 package (20 ounce) fresh tortellini
  • 1 package (8 ounce) baby bella mushrooms, sliced
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • Salt and pepper, to taste
  • Grated Parmigiano Reggiano cheese, to serve

How To Make Tortellini In Brodo With Mushrooms

  1. Prepare Broth: In a medium pot, bring the EPIC Tuscan-Style Chicken Bone Broth to a boil over medium heat.
  2. Cook Tortellini: Boil tortellini in salted water as per package instructions, about 4 minutes if they are fresh.
  3. Sauté Mushrooms: In a skillet, heat olive oil over medium-high heat and sauté mushrooms until seared.
  4. Add Flavors: Add garlic and butter to the mushrooms, letting the butter melt.
  5. Combine: Transfer tortellini into the skillet, toasting them lightly so they get coated with the butter mixture.
  6. Serve: Spoon the tortellini and mushroom mixture into bowls, pour hot broth over it, and serve immediately with freshly grated Parmigiano Reggiano cheese.

Commonly Asked Questions

Can I use a different type of mushroom?

Yes, you can substitute baby bella mushrooms with other varieties like shiitake or white mushrooms, depending on your preference.

Is it possible to make this soup vegetarian?

Absolutely. You can use a vegetable broth instead of chicken broth and omit the cheese for a vegetarian version.

Can the soup be stored for later use?

Yes, you can store the soup in the refrigerator. Just keep the tortellini separate to avoid them getting soggy.

How can I enhance the flavor of the soup?

Consider adding herbs like thyme or oregano, or a splash of white wine for added depth of flavor.

Tortellini In Brodo With Mushrooms

Nothing better than silky pillowy tortellini covered in hot broth. This classic Tortellini in Brodo with Mushrooms is so easy to make and it is so hearty and comforting, perfect for cold winter days.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6

Ingredients
  

  • 3 14 ounce jars EPIC Tuscan-Style Chicken Bone Broth
  • 1 package 20 ounce fresh tortellini
  • 1 package 8 ounce baby bella mushrooms sliced
  • 2 tablespoons olive oil
  • 1 garlic clove minced
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Grated Parmigiano Reggiano cheese to serve

Instructions
 

  • In a medium pot bring the EPIC Tuscan-Style Chicken Bone Broth to a boil over medium heat.
  • Boil tortellini in salted water as per package instructions. If they are fresh for about 4 minutes.
  • In the meantime, preheat a skillet over medium-high heat. Add olive oil and sliced mushrooms. Sauté mushrooms for a few minutes until they get a nice sear.
  • Add garlic and butter and let the butter melt.
  • Transfer tortellini into the skillet. Give them a nice toast so they get coated with butter.
  • Spoon the tortellini mushroom mixture into a bowl.
  • Pour hot broth over the tortellini.
  • Serve immediately with freshly grated Parmigiano Reggiano cheese.
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!

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