Tortelloni and Mushroom Soup Recipe

Name: Tortelloni and Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces dried porcini mushrooms; 8 ounces white mushrooms, sliced; 2 tablespoons finely chopped shallots; 2 garlic cloves, minced; ½ teaspoon dried tarragon; 2 (15 ounce) cans beef broth; ¼ cup dry sherry; 9 ounces fresh tortellini; ¼ teaspoon salt; ¼ teaspoon pepper

Servings: persons

2 ounces dried porcini mushrooms
8 ounces white mushrooms, sliced
2 tablespoons finely chopped shallots
2 garlic cloves, minced
½ teaspoon dried tarragon
2 (15 ounce) cans beef broth
¼ cup dry sherry
9 ounces fresh tortellini
¼ teaspoon salt
¼ teaspoon pepper

1
Place dried mushrooms in bowl; pour hot water over to cover.
2
Let stand until mushrooms are soft, about 15 minutes; drain.
3
Slice mushrooms, discarding any tough parts.
4
Spray large saucepan with cooking spray; heat over medium heat until hot.
5
Saute dried and white mushooms, shallots, garlic and tarragon until mushrooms are tender, about 5 minutes.
6
Add beef broth and sherry to vegetables; heat to boiling.
7
Add tortelloni; reduce heat and simmer, uncovered, until tortelloni are al dente, about 5 minutes.
8
Season to taste with salt and pepper.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ounces dried porcini mushrooms, 8 ounces white mushrooms, sliced, 2 tablespoons finely chopped shallots, 2 garlic cloves, minced, and more.

Yes, Tortelloni and Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tortelloni and Mushroom Soup

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