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Tortellini In Brodo With Mushrooms

Nothing beats silky pillowy tortellini in a heated soup. This classic Tortellini in Brodo with Mushrooms is simple to prepare and filling, making it ideal for cold winter days.
Prep Time5 minutes
Active Time15 minutes
Total Time20 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: Tortellini In Brodo With Mushrooms
Yield: 6

Materials

  • 3 14 ounce jars EPIC Tuscan-Style Chicken Bone Broth
  • 1 package 20 ounce fresh tortellini
  • 1 package 8 ounce baby bella mushrooms sliced
  • 2 tablespoons olive oil
  • 1 garlic clove minced
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Grated Parmigiano Reggiano cheese to serve

Instructions

  • Bring the EPIC Tuscan-Style Chicken Bone Broth to a boil in a medium saucepan over medium heat.
  • Cook tortellini in salted water according per package directions. If they have been fresh for around 4 minutes.
  • Meanwhile, heat a skillet over medium-high heat. Mix in the olive oil and the cut mushrooms. Sauté the mushrooms for a few minutes, or until they have a good sear.
  • Allow the garlic and butter to melt together.
  • Place the tortellini in the skillet. Give them a good toast to cover them with butter.
  • Fill a bowl halfway with the tortellini mushroom mixture.
  • Toss the tortellini in the heated broth.
  • Garnish with freshly grated Parmigiano Reggiano cheese and serve immediately.