Tortellini Soup With Tomatoes & Mushrooms

This is a delicious, very easy soup - perfect for a weeknight meal with some good bread. You can use chicken tortellini or cheese tortellini. I used Baby Portabello mushrooms and they are great but any mushrooms will work. This recipe is adapted from "Cooking Pleasures" magazine.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1⁄4 cup olive oil
• 8  ounces  assorted mushrooms, sliced
• 3  large garlic cloves, minced
• 1 (32 ounce) carton reduced-sodium chicken broth
• 1 (14 1/2ounce) can  diced tomatoes with basil, garlic and oregano
• 2 (9 ounce) packages  of refrigerated  tortellini
• 1⁄3 cup  julienned fresh basil
• 1⁄4 teaspoon pepper
• 1⁄4 cup  grated parmesan cheese

Directions

1. Heat oil in large pot over medium heat until hot. Cook mushrooms and garlic until mushrooms are softened (3-4 minutes). Stir in broth and tomatoes and bring to a boil.
2. Add tortellini and simmer 9-10 minutes until tortellini are tender.
3. Stir in basil and pepper and simmer 1 minute. Serve sprinkled with cheese.