Shiitake Tortellini Soup
This recipe was inspired by Sew Liberated’s post, I saw her Tortellini recipe and had to try it out! After several months of testing and mixing it up a bit, I’ve nailed down our version of the recipe. It’s a hit with everyone (although Etta eats the tortellini & peas and leaves the rest for me) and a super quick dinner.
- ½ T olive oil
- 2 lg. garlic cloves, chopped
- 1/2 onion, chopped
- 8 cups veggie broth
- 1 cup sliced shiitake mushrooms
- 2 cups multicolor cheese tortellini ( I buy these bulk…)
- 1/2 head of spinach, rinsed & chopped
- 3 large leaves of swiss chard, rinsed & chopped
- 1 cup chopped broccoli
- 1 cup frozen or fresh peas
- salt & freshly ground pepper, to taste
In a large soup pot, heat olive oil on medium heat. Add garlic and onion. Saute briefly then add mushrooms. After ~ 5 min or until mushrooms & onions are slightly browned, add broth to pot and bring to boil.
Add tortellini and gently boil until tortellini are tender but still firm to bite, about 5-10 minutes, add spinach chard, broccoli and peas, let it simmer a few more minutes. Taste & season with salt & pepper.
