Shrimp-Tortellini Soup

• 1/2 (9-ounce) package fresh cheese tortellini
• 1 1/2 cups broccoli florets
• 2 teaspoons olive oil
• 3/4 cup sliced crimini mushrooms
• 2 tablespoons chopped red onion
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 (14 1/4-ounce) can fat-free chicken broth
• Red onion slices, separated into rings (optional)

1. Bring 2 quarts water to a boil in a large saucepan. Add tortellini; cook 4 minutes. Add broccoli, and cook an additional 5 minutes or until tortellini is tender. Drain in a colander; set aside.
2. Heat the oil in pan over medium-high heat. Add mushrooms, chopped onion, and shrimp; saute 3 minutes or until shrimp is done. Add ginger, salt, and broth; bring to a boil. Add tortellini mixture, and cook until thoroughly heated. Ladle soup into individual bowls, and garnish with onion rings, if desired.
3. Note: Because this recipe uses only half the package of tortellini, freeze the remaining half in an airtight container.

fresh cheese tortellini, broccoli florets, olive oil, crimini mushrooms, red onion, shrimp, ground ginger, salt, chicken broth, red onion

Taken from www.myrecipes.com/recipe/shrimp-tortellini-soup (may not work)