Vegetable and Pasta Soup

This is a variation of a recipe I already had, but includes only ingredients I already had in the kitchen one cold afternoon. Although the original was good, I think this came out much better.

• Ready In: 35 mins
• Serves: 10

Ingredients

• 1  medium onion, chopped
• 1⁄2 lb mushroom, sliced
• 1  tablespoon canola oil
• 49 1⁄2 ounces  chicken stock
• 4  medium carrots, chopped
• 5  small  red potatoes, cubed
• 1  teaspoon dried basil
• 1  teaspoon dried oregano
• 1  teaspoon kosher salt
• 1 1⁄4 cups  of uncooked small shell pasta
• 1  tablespoon Worcestershire sauce
• 1 (15 1/4ounce) can corn, drained
• 4  plum tomatoes, sliced and quartered

Directions

1. Using a dutch oven, saute the onion and mushroom in oil. Add the broth, carrots, potatoes, basil, oregano, and salt. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes.
2. Add uncooked pasta. Cover and simmer an additional 5 minutes.
3. Add the corn, tomatoes, and Worcestershire sauce. Cover and simmer an additional 5 minutes.