29. Three Cheese Tortellini and Mushroom Soup

Ingredients:
2 tsp butter
2 stalks of celery, chopped
1 small onion, chopped
1 carrot, peeled & chopped
2 cloves of garlic, minced
8 cups vegetable broth
2 cups water
5 oz shitaki mushrooms, sliced
8 oz baby bella mushrooms, sliced
9 oz three cheese tortellini
salt to taste
1/2 tsp fresh ground pepper
Parmigiano Reggiano

Directions:
In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
Add the vegetable broth, water, mushrooms, and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste) and black pepper; stir to combine.Reduce heat to low, simmer until mushrooms are soft, about 20 minutes. Add tortellini and cook according to package directions for al dente.
Once cooked, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired.
Makes 12 cups.
http://www.skinnytaste.com/2012/09/three-cheese-mushroom-and-tortellini.html