Creamy mushroom tortellini
12 ounces frozen or refrigerated cheese tortellini
2½ teaspoons salt
2 tablespoons olive oil
¼ cup minced shallots


8 ounces sliced mushrooms
1 teaspoon dried thyme
14 to 16 ounces reduced-sodium chicken broth
8 ounces heavy whipping cream
½ cup (freshly grated) Parmesan cheese
Bring a large pot of water to a boil, and add the tortellini and 2 teaspoons salt. Boil according to package directions, 2 to 5 minutes.
In the meantime, heat olive oil in a wide skillet over medium high heat.
Add shallots, and cook 2 minutes, stirring occasionally, until softened.
Increase heat to high. Add mushrooms, thyme and ½ teaspoon salt. Stir.
You want the mushrooms to turn a yellow-golden brown. When they do, after 3 or 4 minutes, add the chicken broth and let the broth boil to reduce to about ¼ cup - it should just cover the bottom of the pan. Add whipping cream, and allow to boil until thickened to desired taste.
Divide tortellini among bowls, and spoon mushroom sauce over them. Sprinkle with cheese. Serve with green beans, green salad or other green vegetable.
Serves 4.
You also can add chicken or shrimp. 

Courier Journal