Recipes · Soups and Stews · Vegan/Vegetarian

Three Cheese Tortellini and Mushroom Soup {Vegetarian}

Recently my camera decided that it was done with close-ups of frying fish and low-lit photo sessions with pico de gallo and quit on me.  I was using it and for some reason the lens will not retract back into the camera.  In all fairness, my camera was never anything special, but now I don’t have anything to take photos of my food with.

In a sense it’s a blessing because now I can solely focus on cooking in the kitchen and enjoying what I eat instead of spending so much time trying to capture a decent photo while my food gets cold.  Usually, Mister is already done eating by the time I get to the dinner table.  Plus, Black Friday is right around the corner.  Fingers crossed that I can find a good deal!

This image is courtesy of Skinny Taste.  Here’s hoping that I will take photos like this some day with a brand new camera!


Okay, about the soup.  It’s savory and delicious and completely filling.  I took Skinny Taste’s original recipe and made it my own.  Although I absolutely love her and her work, (and in my very humble opinion) I thought the original broth was lacking in flavor.  It was probably the brand of chicken stock I used but I definitely had to add more seasoning to make this work for us.  In the end it turned out really good!  Mister even went back for seconds.  Success!

We had quite a few bowls to eat as leftovers for the next few nights too.  The first time I re-heated the soup I put it in a pot over high heat and sort of forgot about it.  By the time I got back to the kitchen, some of my poor tortellinis began to unravel.  After that first mishap, I brought the soup up to just before a boil (keeping a careful eye on it) and it re-heated just fine.  Lesson learned.

Three Cheese Tortellini and Mushroom Soup

Rating: 51

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yields: About 8 servings (12 cups)

Serving Size: 1 1/2 cups

Calories per serving: 138

Fat per serving: 4g


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 stalks of celery, chopped
  • 1 small onion, chopped
  • 2 carrots, peeled & chopped
  • 2 cloves of garlic, minced
  • 8 cups low sodium chicken broth (or vegetable broth)
  • 2 cups water
  • 5 oz shitaki mushrooms, sliced
  • 8 oz baby bella mushrooms, sliced
  • 9 oz three cheese tortellini
  • salt to taste
  • 1/2 tsp fresh ground pepper
  • 1 tablespoon dried basil
  • 1 tablespoon Worcestershire
  • Parmigiano Reggiano, grated (for garnish)


  1. In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
  2. Add the broth, water, and mushrooms and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste), black pepper, dried basil and Worcestershire; stir to combine. Reduce heat to low, simmer until mushrooms are soft, about 15 minutes. Add tortellini and cook according to package directions for al dente (usually around 3 minutes).
  3. Once the tortellini is cooked, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired.


Recipe adapted from Skinny Taste.

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