Mushroom Tortellini Soup Food

MUSHROOM TORTELLINI SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. , Add broth and tomatoes; bring to a boil. Add tortellini; cook, uncovered, just until tortellini float (do not boil), 3-4 minutes. Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese.

MUSHROOM STROGANOFF TORTELLINI

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/4 cup cooking water, then drain.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the mushrooms and shallots and cook, stirring occasionally, until softened, 4 to 5 minutes. Increase the heat to medium high and cook until the mushrooms start browning, 1 to 2 minutes. Sprinkle with the paprika, thyme, 1/4 teaspoon salt and a few grinds of pepper.
• Push the mushrooms to the edge of the skillet and add the tomato paste to the center; cook, stirring, until slightly darkened, about 1 minute. Stir the tomato paste into the mushrooms, then stir in the beef broth and heavy cream. Simmer until slightly thickened, about 2 minutes.
• Add the tortellini to the sauce and toss, adding the reserved cooking water as needed to loosen. Top with parsley.

MUSHROOM TORTELLINI ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
• Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
• Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
• Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.

MUSHROOM AND TORTELLINI SOUP

Steps:

• In 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 minutes.
• Raise heat to medium, add tomato paste and stir 1 minute.
• Add mushrooms, broth, sherry, if using, thyme, salt and 2 cups water.
• Cover and bring to a boil.
• Add tortellini and cook 4 minutes or until tender.
• Makes 8 cups.

MUSHROOM TORTELLINI SPINACH TOMATO SOUP

Steps:

• In a soup pot, heat olive oil over medium high heat.
• Saute the onion, garlic and carrots, stirring often until onions are translucent.
• Add broth, mushrooms and tomatoes, turn heat up to high, and bring to a boil.
• Add the tortellini and cook according to package instructions.
• When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
• Garnish each serving with a sprinkling of Parmesan.

CREAM OF MUSHROOM TORTELLINI SOUP

Steps:

• Cook tortellini as directed on package, substituting broth for the water and eliminating the draining step of the cooked tortellini.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add mushrooms; cook 4 to 5 min. or until evenly browned, stirring frequently.
• Add mushrooms and all remaining ingredients to tortellini; cook on medium heat 3 to 5 min. or until heated through, stirring occasionally.

MUSHROOM TORTELLINI WITH ARUGULA

Steps:

• Heat oil in a large skillet over medium-high. Add mushrooms and cook, stirring, until browned, 6 to 7 minutes. Add leek; season with salt and pepper and cook, stirring, until just tender, about 3 minutes.
• Meanwhile, bring a large pot of salted water to a boil; add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water; drain. Transfer pasta to skillet over medium heat; stir in creme fraiche, Parmigiano-Reggiano, and 1/2 cup pasta water until smooth, adding more pasta water as needed until creamy. Remove from heat; fold in arugula. Serve with more cheese.

TORTELLINI SOUP

Steps:

• In a large saucepan, bring mushroom stock to a boil over medium heat. Season with salt and pepper, and stir in pasta. Cook until pasta is al dente according to package instructions (it should float to the top). Remove from heat. Serve hot.

MUSHROOM TORTELLINI IN MUSHROOM BROTH

Steps:

• Prepare vegetables for stuffing and broth:
• Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Finely chop porcini. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl and reserve.
• Trim leek, reserving about 5 inches of green leaves, and rinse greens well. Halve rest of leek lengthwise, then rinse well under cold water and pat dry. Coarsely chop greens and finely chop white and pale green parts, reserving greens separately.
• Finely grate enough cheese to measure 1/4 cup, then cut off and reserve rind. Reserve remaining piece of cheese.
• Make filling for tortellini:
• Pulse cremini caps, shiitake caps, 1/3 cup chopped porcini, white and pale green parts of leek, garlic, and 1/2 teaspoon salt in a food processor until finely minced.
• Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook mushroom mixture, stirring constantly, until liquid mushrooms give off is evaporated and mushrooms are golden, about 10 minutes. Transfer to a bowl and cool completely. Stir in 1/4 cup grated cheese, 1 tablespoon parsley, and salt and pepper to taste.
• Make broth:
• Tuck parsley and thyme sprigs into celery and tie together tightly with string to make a bouquet garni. Bring cold water, beef broth, bouquet garni, cracked peppercorns, cremini stems, shiitake stems, leek greens, remaining chopped porcini, porcini soaking liquid, cheese rind, and remaining 1/4 teaspoon salt to a simmer in a 3-quart heavy saucepan, stirring occasionally. Reduce heat and cook at a bare simmer, partially covered, 45 minutes.
• Pour broth through a large sieve lined with a double thickness of rinsed and squeezed cheesecloth (or dampened paper towels) into a large bowl, pressing on and discarding solids. Return broth to saucepan.
• Roll out pasta and form tortellini:
• Set smooth rollers of pasta maker at widest setting. Cut pasta dough into 4 pieces and keep 3 pieces covered. Flatten unwrapped piece of dough into a rectangle and feed through rollers. Fold rectangle in half and feed through rollers 8 more times, folding in half each time and dusting with flour as necessary to prevent sticking.
• Turn dial to next (narrower) setting and feed dough through without folding. Continue to feed dough through without folding, making space between rollers narrower each time, until narrowest setting is used. (Cut sheet of dough in half if it gets too long.)
• Cut out as many rounds as possible from sheet with cookie cutter (reserve trimmings for another use, such as chicken noodle soup). Transfer rounds in 1 layer to a lightly floured wax-paper-lined baking sheet and cover with plastic wrap.
• Working with 5 pasta rounds at a time, put 1/4 teaspoon filling in center of each round, keeping remaining rounds covered tightly with plastic wrap. Moisten edges of filling-topped rounds with a fingertip dipped in water and fold in half, letting bottom edge protrude slightly beyond top edge, then press top edge to bottom half to seal. Holding straight edge of half-moon against nail of your little finger, wrap half-moon around fingertip (which will cause curved edge to flip up), overlapping corners and pinching to seal. Transfer tortellini to a dry kitchen towel (not terry cloth).
• Roll out and cut remaining dough and make more tortellini in same manner, working with 1 piece at a time.
• Cook tortellini:
• Bring broth to a boil and season with salt and pepper. Add tortellini and cook at a strong simmer, stirring gently once or twice, until tender, 3 to 5 minutes.
• Ladle broth with 8 to 10 tortellini per person into bowls and serve remaining piece of Parmigiano-Reggiano on the side for grating.