Tortellini en Brodo Soup with Mushrooms - Rachael Ray In Season

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.