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Categories:
fresh cheese tortellini broccoli florets olive oil crimini mushrooms red onion shrimp ground ginger salt chicken broth red onion
Viewed: 76 - Published at: 8 years agoIngredients
- 1/2 (9-ounce) package fresh cheese tortellini
- 1 1/2 cups broccoli florets
- 2 teaspoons olive oil
- 3/4 cup sliced crimini mushrooms
- 2 tablespoons chopped red onion
- 1/2 pound medium shrimp, peeled and deveined
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 (14 1/4-ounce) can fat-free chicken broth
- Red onion slices, separated into rings (optional)
Method
- Bring 2 quarts water to a boil in a large saucepan. Add tortellini; cook 4 minutes. Add broccoli, and cook an additional 5 minutes or until tortellini is tender. Drain in a colander; set aside.
- Heat the oil in pan over medium-high heat. Add mushrooms, chopped onion, and shrimp; saute 3 minutes or until shrimp is done. Add ginger, salt, and broth; bring to a boil. Add tortellini mixture, and cook until thoroughly heated. Ladle soup into individual bowls, and garnish with onion rings, if desired.
- Note: Because this recipe uses only half the package of tortellini, freeze the remaining half in an airtight container.
