Tortellini Soup With Tomatoes & Mushrooms

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

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

olive oil, mushrooms, garlic, chicken broth, tomatoes, tortellini, fresh basil, pepper, parmesan cheese

Taken from www.food.com/recipe/tortellini-soup-with-tomatoes-mushrooms-330794 (may not work)