Tortellini en Brodo Soup with Mushrooms - Rachael Ray Every Day

    Tortellini en Brodo with Mushrooms

    In Italian, brodo means “broth.” Here, the broth is an umami-packed mixture of mushrooms, celery root, wine, chicken stock, and one of our favorite secret ingredients: Parmesan rind.
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    tortellini en brodo with mushrooms in grey bowl

    Recipe by Alexa Weibel

    Start to Finish: 45 minutes

    Servings: 4

    Ingredients

    • 7 tbsp. olive oil

    • 8 oz. cremini mushrooms, stemmed and quartered (reserve the stems)

    • 12 oz. celery root, peeled and finely diced

    • 1/2 large yellow onion, peeled and chopped

    • 4 cloves garlic, thinly sliced

    • 2 tbsp. fennel seeds

    • 3/4 cup white wine

    • 8 cups chicken stock

    • 1 large Parmesan rind (about 1 1/2 oz.)

    • 20 oz. fresh cheese tortellini

    • 3 tbsp. finely chopped fresh curly-leaf parsley

    Preparation

    1. In a large pot, heat 3 tbsp. oil over medium. Add the mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 10 minutes. Transfer to a bowl.

    2. Add 2 tbsp. oil to the pot. Add the celery root, onion, garlic, fennel seeds, and mushroom stems; season. Cook, stirring occasionally, until beginning to brown, about 10 minutes. Add the wine. Cook over high heat, stirring often, until almost evaporated, 2 to 3 minutes. Add the stock and cheese rind. Bring to a boil. Boil until the flavors meld, about 10 minutes. Using a fine-mesh sieve, strain the broth into a saucepan.

    3. Bring the broth to a boil. Add the tortellini and cooked mushrooms. Cook until the tortellini is al dente, about 3 minutes. Divide among bowls. Drizzle with the remaining 2 tbsp. oil. Sprinkle with the parsley.