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.
In a medium saucepan cook shallot, jalapeno pepper, curry powder, and garlic in hot oil about 1 minute or until shallot is tender.
Stir in chicken broth and bring to a boil.
Reduce heat and simmer covered for about 5 minutes.
Stir in coconut milk, tortellini, and basil.
Cook and stir about 5 minutes more or until pasta is tender but stil firm.
Stir in the tomato and cook until heated through, but do not boil.
Ladle into soup bowls and enjoy!
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
In medium saucepan, bring chicken broth to a boil over high heat.
Add tortellini, reduce heat to medium-low and simmer about 5 minutes. Gently stir in diced tomatoes, simmer 3 minutes until tortellini is tender, stir in sundried tomatoes, shallots.
Stir in basil, cayenne pepper, oregano and black pepper and simmer another 2 minutes.
Stir in spanach 1 cup at a time just until wilted.
Ladle into shallow bowls, sprinkle with cheese and additional cayenne pepper to taste.
Cook the tortellini according to package directions.
Boil tortellini according to directions on package.<
Cut chicken, onion and celery into bite-sized pieces, season with spices and put in large stove-top pot. Cook in oil until chicken is no longer pink.
Drain mushroom liquid into a two cup measuring cup and add aproximately 11/2 cup milk to make 2 cups total - set aside.
Add drained mushrooms, mushroom soup, chicken broth and reserved mushroom/milk mixture to pot. Stir constantly over medium high heat until mixture just boils.
Add tortellini to pot, reduce heat to simmer. Stir often for 15 minutes.
o 350\u00b0F.
Cook tortellini approximately 7 minutes; drain and
Saute leeks and garlic until tender.
Add stock and heat to boiling.
Stir in kale and mushrooms.
Reduce heat and simmer for 5 minutes.
Add tortellini.
Simmer until tender.
Season to taste with salt and pepper.
insing and thinly slicing the mushroom caps; discard the stems.
about 5 minutes. Add the mushroom stock and reduce 5 minutes
ver top.
Top with mushroom sauce. Bake at 350\u00b0
atter. Pour this over the mushroom mixture in the skillet, and
inutes.
To make Parmesan/mushroom sauce, melt remaining 2 tbsp
Cook the tortellini in boiling water for about
or final preparation.
This recipe is really just an Italian
Prepare tortellini as per package directions, drain &
he boiling point add the tortellini, while cooking chop up the
br>Cook tortellini according to package directions.
To make Mushroom Sauce
Preheat oven to 350\u00b0F.
Cook pasta according to package directions.
In large skillet add ground beef.
Add soup mix, garlic powder, and Italian seasoning to ground beef.
Mix well.
Cook until no longer pink.
Drain.
Add pasta.
Fold mushroom soup gently into meat mixture.
Pour into sprayed 8 x 8-inch square baking dish.
Sprinkle bread crumbs over top.
Drizzle with melted margarine.
Bake at 350\u00b0F for 20 minutes or until bread crumbs are browned.