Mushroom and Tortellini Soup

Wild mushrooms add a rich flavor that makes this low-calorie soup taste as though it has simmered all day long.

Mushroom and Tortellini Soup

YIELD 8 cups
PREP TIME 15 mins
TOTAL TIME 45 mins

Ingredients:

• 2 teaspoons olive oil
  
• 2 medium carrots, cut into 1/4-inch dice
  
• 1 rib celery, cut into 1/4-inch slices
  
• 1 clove garlic, minced
  
• 2 teaspoons tomato paste
  
• 8 ounces mixed wild mushrooms
  
• 4 cups beef broth
  
• 1 tablespoon dry sherry (optional)
  
• 1/4 teaspoon dried thyme
  
• 1/2 teaspoon kosher salt
  
• 3 cups frozen or fresh cheese tortellini

Steps:

1. In a large pot over medium-low heat, combine olive oil, carrots, celery and garlic. Cover pot and cook, stirring occasionally, until vegetables are tender, about 15 min.
2. Raise heat to medium, add tomato paste and stir 1 min. Add mushrooms, broth, sherry (if using), thyme, salt and 2 cups water.
3. Cover and bring to a boil.
4. Add tortellini and cook 4 min or until tender.
5. Makes 8 cups.