Three Cheese Mushroom and Tortellini Soup

INGREDIENTS

2 tsp

butter

stalks of celery, chopped

small onion, chopped

carrot, peeled & chopped

2 cloves

garlic, minced

8 cups

reduced sodium chicken broth (vegetable broth for vegetarians)

2 cups

water

5 oz

shitaki mushrooms, sliced

8 oz

baby bella mushrooms, sliced

small Parmigiano Reggiano rind (optional)

9 oz

three cheese tortellini (Buitoni)

salt

1/2 tsp

fresh ground pepper

Parmigiano Reggiano, grated (optional for topping)