Tortellini In Brodo With Mushrooms
Tortellini in Brodo with Mushrooms is the ultimate cozy Italian comfort food, and this version, with buttery mushrooms and rich bone broth, takes things up a notch! It’s simple, soul-warming, and comes together in under 30 minutes.
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.
Video
Notes
Store tortellini and mushrooms separately from the broth if possible to prevent the pasta from getting soggy. Reheat gently and combine just before serving.
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