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Cook: Three Cheese Tortellini in Mushroom Broth

Would you think I’d completely lost my mind if I told you I think I can see the future?  Well, I can see that I could, at one time, see the future once I’m in said future.

I should mention that I’m currently knocked out by what I can only assume is the meanest, fastest, gnarliest Strep throat bug ever.  My thoughts may not be, should I say, coherent.  But as I was saying.

Over the past few weeks I’ve been graced with some particularly bad luck.  Like way more than normal.  I got my wallet stolen on the night that I had repeatedly said, “Watch my purse…”  “Where’s my purse…”  “Be careful about my purse!”  It promptly got stolen right underneath me.  Again!

But that’s not interesting–what’s interesting is that as I was driving to work the Monday after I got my wallet stolen, I had the fleeting thought that I should be extra careful because today would be the day I would get pulled over, since I didn’t have my license.  Fast forward to that afternoon when I was hit by an off duty ambulance.  No one was hurt, just my poor car.  But you know what you need when you get in an accident, even if it’s not your fault?  An I.D.  I should also say that a lot of really nice people stopped to make sure I was O.K, because after all  it was just me, my broken car, and an ambulance.  What would you assume?

Then, this weekend I was doing my usual perusing of the Internets trying to plan my weekly menu, and I came across a recipe for a broth-y, warm soup.  It’s getting to be cooler, and nothing sounded better than a nice bowl of soup.  So last night, as I was making this rich, mushroom-y broth, I started feeling achy.  Three hours later I couldn’t swallow.  Twelve hours later I was feverish.  Fourteen hours later I was starting antibiotics.  And I just happen to have a giant pot of leftover, hopefully healing, soup.

Bottom line, I think I have a gift.  Would anyone like me to point out the weird coincidences that have happened in their lives, after they’ve already happened and I have the added benefit of hindsight?  Nobody?  Weird.

Anyway, regardless of your luck or your ability to see the future, you should make this soup.  ‘Tis the season for warm comfort food, and if you work with kids as I do, ’tis the season for germs waging an all-out war on your immune system.  Either way, soup helps.

If you wanted to toast up some bread and rub it with a garlic clove, I’d applaud you.  Broth-based soups require crunchy bread.  It’s just the truth.

This soup is warming, comforting, and just what the doctor would have ordered if I had seen one prior to making it.  The tortellini are plump and absorb the flavor of the rich broth, and the mushrooms add such a wonderful earthiness.

It’s filling without all the heavy creaminess soup can sometimes impart, yet it’s sturdy enough to stand alone as a meal.  It’s pretty perfect.

As for me, I hope I don’t have any more premonitions, because they only seem to bring trouble.  Although, I’ll say, as my weekend getaway to beautiful Maine approaches, I have a feeling that I have some relaxing, good luck coming my way.

Here’s the recipe!

Three Cheese Tortellini in Mushroom Broth (Adapted from Skinny Taste)
Serves 6-8


  • 2 tablespoons butter
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 pint sliced baby Bella mushrooms
  • 1 pint sliced shitake mushrooms
  • 1/2 teaspoon dried thyme
  • 8 cups low sodium chicken broth
  • 2 cups water
  • 1 small Parmesan rind
  • Buitoni Mixed Cheese Tortellini
  • salt to taste (keep tasting throughout the cooking process)
  • Cracked black pepper, to taste
  • shaved Parmesan for serving
  1. In a large pot, melt butter over medium heat.  Add chopped celery, carrot, and onion.  Cook for about 5 minutes until softened.  Add garlic and cook 1 minute more.  Add mushrooms and cook for about 4 more minutes, until softened.  Season with salt, pepper, and dried thyme.
  2. Add Parmesan rind, then add chicken broth and water.  Bring to a boil then taste for seasoning.  Adjust if necessary.  Reduce heat and let simmer for about 30 minutes.
  3. Bring soup back to a boil and add tortellini.  Cook according to package directions.  Check for seasoning, once again, and adjust if needed.
  4. Serve with shaved Parmesan and some crusty bread.

3 thoughts on “Cook: Three Cheese Tortellini in Mushroom Broth

  1. Pingback: List: 10 Soups to Get You to the Holidays | See Hatsie

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