Tortellini Chanterelle Broth
Delight your senses with this soul-warming Tortellini Chanterelle Broth, a flavorful harmony of tender cheese tortellini, earthy chanterelle mushrooms, and an aromatic herb-infused broth. Perfect for cozy evenings or sophisticated dinner party starters, this recipe combines the richness of a white wine deglaze with the comforting taste of homemade-style chicken or vegetable stock. Sautéed shallots and garlic enhance the broth's depth, while fresh thyme and a bay leaf round out its savory complexity. Ready in just 40 minutes, this elegant dish is both quick and comforting. Garnished with vibrant chopped parsley, it’s a feast for both the eyes and the palate. Ideal for mushroom lovers and fans of gourmet Italian-inspired soups, this recipe is your go-to for an elevated dining experience.
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Recipe Information
Ingredients
- 6 cups chicken stock (or vegetable stock for vegetarian)
- 200 grams chanterelle mushrooms, cleaned and trimmed
- 250 grams cheese tortellini (fresh or store-bought)
- 2 tablespoons unsalted butter
- 2 small shallots, finely minced
- 2 cloves garlic cloves, minced
- 3 sprigs fresh thyme sprigs
- 1 bay leaf
- 0.25 cup white wine (optional)
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil and butter together in a large pot over medium heat until the butter is melted and bubbling.
Add the minced shallots and garlic and sauté until fragrant and translucent, about 2-3 minutes.
Add the chanterelle mushrooms and cook until they release their liquid and begin to brown slightly, about 5-6 minutes.
Deglaze the pot with the white wine (if using) and allow it to simmer until reduced by half, approximately 1-2 minutes.
Pour in the chicken or vegetable stock and add the thyme sprigs and bay leaf. Bring the broth to a gentle simmer and let it cook for 10 minutes to infuse the flavors.
Season the broth with salt and freshly ground black pepper to taste.
Add the tortellini to the pot and cook according to the package instructions, typically 3-5 minutes, until they are tender and floating to the top.
Remove and discard the thyme sprigs and bay leaf from the broth.
Ladle the tortellini and broth into serving bowls, ensuring an even distribution of mushrooms.
Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
1398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 6430 mg | 280% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 11.4 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 512 mg | 39% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1851 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
