Cheese Tortellini Soup

Made this for dinner Monday night in honor of Meatless Monday:

 

1 T canola oil

1 large onion, chopped

8 oz mushrooms, sliced

2 garlic cloves, mined

1 can seasoned diced tomatoes

2 c chicken broth

1 pkg cheese tortellini

1 tsp Worcestershire

½ tsp basil

Parmesan cheese

 

Sauté the onion in the oil until soft; add the garlic. Cook until fragrant, but don’t let it burn. Add the mushrooms and cook on medium until mushrooms are browned. Add in the diced tomatoes and the chicken broth. Increase the heat to high and cover. Once you get a nice boil going, lift the lid and add the Worcestershire and basil. Cover again. Get a soft, rolling boil going and add the tortellini. Let this cook for about 4 minutes, or until tender. And voila! Top with some Parmesan cheese and serve with the crusty bread.