• Servings 4
  • Prep 10 min
  • Cook 15 min
  • Course
  • Cuisine
  • Skill Level

Spinach and Cheese Tortellini in Chanterelle Broth


  • 5 cups chicken stock
  • 5 tbs dry sherry
  • 1/2 cup dryed Chanterelle's or 6 oz of fresh
  • 3/4 lb fresh spinach and ricotta tortellini
  • kosher salt and black pepper to taste
  • fresh parsley for garnish


  • In a saucepan bring the chicken stock to a boil, then add the sherry and the mushrooms. Simmer for about 10 minutes.
  • Taste for seasoning and season with salt and pepper if desired.
  • Cook the tortellini according to package directions.
  • Drain the tortellini and add to the stock and mushroom mixture.
  • Ladel the soup into warm soup bowls, making sure each has about the same proportions of tortellini and mushrooms.
  • Garnish with chopped parsley.

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