Photo: Cala
Estimated Nutrition (whole recipe, rough)
322
Calories
16g
Protein
22g
Fat
20g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tsp. olive oil
- 1 small onion, finely chopped
- 6 shiitake mushrooms, stemmed and sliced
- 7 cups vegetable broth
- 5 cups chopped escarole
- 9-oz. pkg. mushroom tortellini or tortelloni, cooked
- Grated Parmesan cheese (optional)
- =
Directions
1
In large pot, heat oil over medium heat. Add onion and mushrooms and cook, stirring often, until softened, about 3 minutes.
2
Add broth and bring to a simmer. Add escarole and cook 2 minutes. Add cooked tortellini and heat through. Serve hot, sprinkled with Parmesan if desired.
Recipe sourced from
fandom