Creamy Mushroom Tortellini Soup

This blog is about preparing simple things that create a wow.  Simplifying recipes and preparations without sacrificing taste and presentation has really become an art form for me.

One of the “aha” things that I have discovered is that simple really is better.  It really is best to prepare a few delicious signature dishes with just enough variations to keep things interesting.  And, sometimes, a memorable meal can be created from just one recipe.

It creates less mess.  It creates less stress. And, it creates less waste.

This recipe is just that.  It is simple enough.  It is delicious and hearty.  And, the wow factor is that it is an entire meal in one bowl.

Enjoy!

INGREDIENTS
2 tablespoons oil or butter
2-3 onions, diced
2 cloves garlic, chopped
1-2 cartons mushrooms, sliced
1/2 cup wine
4-6 cups water
1/2 cup milk or cream
4-6 ounces frozen cheese tortellini
1 tablespoon salt
dash black pepper
directions

DIRECTIONS
Over medium-high heat, heat oil in a heavy-bottom stock pot. Add onions and garlic and cook until just starting to turn golden brown. Add sliced mushrooms and cook until mushrooms have softened and are releasing some liquid, about 10-15 minutes. Add wine and water and stir until combined and soup is just beginning to boil. Reduce heat to low and add milk or cream and stir until slightly thickened, a few minutes.

Carefully add tortellini and turn heat to high. Once tortellini float to top, lower heat to medium and cook for several minutes more, until tortellini are cooked through. Shut heat and cover pot until ready to serve.

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