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Tortellini and Mushroom Soup
Source: dLife

An Italian mushroom and tortellini soup in an herbed broth.

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 152.0
Total Carbs 22.3 g
Dietary Fiber 4.2 g
Sugars 2.0 g
Total Fat 2.3 g
Saturated Fat 0.8 g
Unsaturated Fat 0.0 g
Potassium 166.9 mg
Protein 7.5 g
Sodium 326.0 mg
Dietary Exchanges
, 1 1/2 Vegetables , 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 oz  Mushrooms, porcini, dried
1 each  cooking spray
8 oz  button mushrooms
2 tbsp  shallots, chopped
2 each  medium garlic cloves
0 1/2 tsp  tarragon, leaves, ground
4 cup  low sodium vegetable broth
0 1/4 cup  cooking sherry
9 oz  cheese filled tortellini
0 1/4 tsp  salt
0 1/4 tsp  black pepper
  1. Combine mushrooms and hot water in a bowl and let sit 15 minutes or until mushrooms are tender. Strain. Slice mushrooms, getting rid of any hard parts.
  2. Heat a cooking spray coated pot over medium heat. Cook dried and white mushrooms, shallots, garlic, and tarragon 5 minutes or until mushrooms are soft.
  3. Pour in stock and sherry (if using) and let boil. Mix in tortellini, salt, and pepper. Lower heat and simmer 5 minutes or until tortellini are tender.

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