Tortelloni With Crab and Gorgonzola Soup

(Pacific Northwest)

Looking for a new and "crab-o-licious" soup recipe? You won't go wrong trying this Mccormick & Schmick's Seafood Restaurant Cookbook Tortelloni with Crab & Gorgonzola Soup! This crab soup is hearty enough alone, but do add some warm buttered bread or side salad if you're feeling real hungry! Either way, enjoy!


  • 1/2 Pound dry or 1 Pound fresh-Tortelloni-cheese-filled, precooked, rinsed and drained

  • 8 Ounces-Dungeness Crab Meat-picked over for shells

  • 6 Ounces-Gorgonzola cheese

  • 2 Tablespoons-Butter

  • 2 Teaspoons-Shallots-minced

  • 1/4 Cup-Dry White Wine

  • 1/2 Cup-Cream

  • Salt and Pepper

  • 1 Tablespoon-Fresh Parsley-chopped


Set aside 1/3 of the crab meat for garnish.

Crumble the cheese. Saute' the shallots in butter over low heat until soft. Add the wine and cream and heat to boil.

Add the crumbled cheese and the rest of the crab.

Reduce the sauce over high heat for 1 minute.

Add the tortelloni's and continue cooking over high heat for 2 more minutes.

Season with salt and pepper and transfer to serving plates.

Garnish the tortelloni with the reserved crab meat and sprinkle with the parsley.

This Tortelloni With Crab and Gorgonzola Soup Recipe serves 2.

Author's Note: The author's say that it's best if you pre-cook the tortelloni then roll them into the sauce when you're ready to serve. They say this technique will give you more control over the dish as you can concentrate on the seafood and sauce at serving time!


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