Servings: 8 • Serving Size: 1 1/2 cups • Old Points: 2 pts • Points+: 4 pts
Calories: 138 • Fat: 4 g • Carbs: 19.5 g • Fiber: 2.5 g • Protein: 7 g • Sugar: 2.5 g
Sodium: 605 mg (without added salt)

Ingredients:

• 2 tsp butter
• 2 stalks of celery, chopped
• 1 small onion, chopped
• 1 carrot, peeled & chopped
• 2 cloves of garlic, minced
• 8 cups fat free chicken broth (vegetable broth for vegetarians)
• 2 cups water
• 5 oz shitaki mushrooms, sliced
• 8 oz baby bella mushrooms, sliced
• 1 small Parmigiano Reggiano rind (optional)
• 9 oz three cheese tortellini (Buitoni)
• salt to taste
• 1/2 tsp fresh ground pepper
• Parmigiano Reggiano, grated (optional for topping)

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 chicken broth, water, mushrooms, rind 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, remove the rind, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired.

Makes 12 cups.