Tortellini Stew

• 1 Tbsp. olive oil
• 1 medium onion, sliced thick
• 2 (14 1/2 oz.) cans stewed tomatoes, undrained
• 4 medium mushrooms, sliced
• 1 small potato, diced
• 2 tsp. garlic, chopped
• 1 tsp. salt
• 1 c. parsley sprigs
• 1 (9 oz.) pkg. cheese-filled tortellini (fresh or frozen)
• 1 1/2 c. tomato juice or water
• 2 c. green beans
• 1 small parsnip (optional)
• 1 (8 oz.) can corn
• 2 tsp. dried basil
• pepper to taste

1. Heat oil in large pot.
2. Add tortellini and onion and brown over high heat, stirring often, 1 to 2 minutes, until tortellini is nicely browned.
3. Add tomatoes, tomato juice, green beans, mushrooms, potato, parsnip, corn, garlic, basil, salt and pepper. Cover and cook for 10 minutes or until veggies are crisp-tender.

olive oil, onion, tomatoes, mushrooms, potato, garlic, salt, parsley sprigs, tortellini, tomato juice, green beans, corn, basil, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439465 (may not work)