Three Cheese Mushroom and Tortellini Soup


Some days you just need a simple soup that doesn't need to simmer on the stove for hours. This soup definitely meets those requirements.

Three Cheese Mushroom and Tortellini Soup
Source: Skinny Taste
Servings: 8, Points+: 4
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    • 2 tsp. unsalted butter
    • 2 celery stalks, diced
    • 1 onion, diced
    • 1 large carrot, peeled and diced
    • 2 cloves garlic, minced
    • 4 cups water
    • 4 cups low-sodium fat free chicken broth
    • 12 oz. mushrooms (any type)
    • 9 oz. prepared three-cheese tortellini (like Buitoni)
    • salt and pepper, to taste
    • grated Parmesan cheese
1. Melt butter in a large saucepan over medium heat. Add celery, onion and carrot and cook, stirring frequently for 6-8 minutes or until softened.
2. Add garlic, water, chicken broth and mushrooms. Bring to a boil then reduce to a simmer and simmer for 20 minutes or until mushrooms are tender.
3. Add in tortellini and cook according to package directions for al dente. Season with salt and pepper to taste.
4. Ladle soup into bowls and top with a pinch of grated Parmesan cheese.

This is one tasty soup and I love how quick it is to prepare. I'll definitely make this again.


  1. I love soup and this one looks great.

  2. Mmmmmm what a tasty and healthy soup! I love all the mushrooms you've added!


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