Extremely Simple Soup with Mushroom Tortelloni

Serving Size:  2-3


12 oz. Pappardelle’s Mushroom Tortelloni
8 cups chicken broth or veggie broth
Freshly ground black pepper
2-3 tablespoons fresh Italian parsley leaves, chopped
2 tablespoons Parmesan cheese, freshly grated


  1. Pour the broth into a large, heavy soup pot. Cover and bring to a boil over high heat.
  2. Season the broth with freshly ground pepper, to taste. Add tortelloni. Simmer over medium heat until al dente, about 10-12 minutes.
  3. Ladle the broth and tortelloni into soup bowls. Garnish with parsley and Parmesan cheese. Serve immediately.