Mushroom velouté soup with chestnuts and tortellini

That’s a recipe for an original soup with Italian flair. Fresh tortellini float inside a delicious purée made of mushrooms and chestnuts. This symphony of taste comes to a crescendo with hen broth, cream, leek, garlic and freshly ground pepper! I can think of nothing closer to comfort food for the cold days and nights ahead.

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  • 50 ml olive oil
  • 1 large onion, finely chopped
  • 2 spring onions, thinly sliced
  • 1 leek, thinly sliced
  • 1 clove of garlic, finely chopped
  • 500 g fresh mushrooms, finely chopped (Champignon or Portobello)
  • 120 g whole chestnuts roasted and peeled (they are sold vacuum packed at super markets)
  • 200 g tortellini (look for them at the chiller aisles of super markets)
  • 1 l hen broth
  • 100 ml cream
  • Salt, freshly ground pepper


  • Bring to heat the olive oil inside a deep pot and sauté the onion for 2 minutes.
  • Add the garlic, the spring onion and the leek and sauté for 5 more minutes.
  • Add the mushrooms, salt and pepper, turn up the heat and keep on sautéing for 3-4 minutes.
  • Pour inside the hen broth and the chestnuts and bring to a boil.
  • Turn down the heat, cover the pot and simmer the soup for 25-30 minutes, until all ingredients have turned smooth.
  • Remove from heat, add the cream and combine.
  • Using a hand blender, turn the soup into puré
  • Add the tortellini and simmer for 5-6 more minutes until cooked.
  • Serve with a bit of yoghurt and spearmint.

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