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Extremely Simple Soup with Mushroom Tortelloni

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Serving Size: 
  • 12 oz. Pappardelle’s Mushroom Tortelloni
  • 8 cups chicken broth or veggie broth
  • Freshly ground black pepper
  • 2-3 tablespoons fresh Italian parsley leaves, chopped
  • 2 tablespoons Parmesan cheese, freshly grated
  1. Pour the broth into a large, heavy soup pot. Cover and bring to a boil over high heat.
  2. Season the broth with freshly ground pepper, to taste. Add tortelloni. Simmer over medium heat until al dente, about 10-12 minutes.
  3. Ladle the broth and tortelloni into soup bowls. Garnish with parsley and Parmesan cheese. Serve immediately.

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