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🍰 Quick Tortellini Mushroom Soup

303 kcal · 30 min · 4 servings

Ingredients

• mushrooms, brown 250 g
• onions, yellow 1 pc.
• garlic cloves 1 pc.
• butter 1 tbsp
• salt pinch
• nutmeg, ground 0.25 tsp
• oregano, dried 0.5 tsp
• vegetable broth 800 ml
• tortellini with ricotta and spinach, fresh 250 g
• heavy cream 200 g
• lemon juice 1 tsp
• parsley, fresh 5 g

Instructions

1. 1. Clean the mushrooms and slice or chop them into pieces depending on their size.
2. 2. Halve the onion, peel it, and cut it into thin strips.
3. 3. Peel the garlic and chop it finely.
4. 4. Heat butter in a medium pot and fry the mushrooms until golden brown.
5. 5. Add the onions and garlic and continue frying until the onions become translucent.
6. 6. Season the mixture with salt, grated nutmeg, and oregano.
7. 7. Pour in the vegetable broth and bring the soup to a boil.
8. 8. Add the tortellini to the soup and cook them according to the package instructions.
9. 9. Stir half of the cream into the finished soup.
10. 10. Whip the remaining half of the cream stiffly using a whisk.
11. 11. Season the soup to taste with lemon juice.
12. 12. Divide the soup among plates.
13. 13. Add a dollop of whipped cream to each plate.
14. 14. Garnish the soup with fresh parsley.

Nutrition per serving

• kcal: 303
• Protein: 11 g · Fett/Fat: 19 g · Carbs: 25 g