Soup

Love this soup - it is one of my favorite go-to soups. You can easily make substitutions to get the flavor you want.

Chicken Pasta Soup
serves 6

1/4 cup olive oil
8 oz mushrooms sliced (any kind, mix and match)
3 cloves garlic, minced
4 cups chicken broth (canned, or use bouillon in water)
1 14.5 oz can diced tomatoes with basil, garlic and oregano, do not drain
2 9 oz pkg. refrigerated chicken tortellini
1/3 cup sliced fresh basil
pepper to taste
1/4 cup grated Parmesan cheese

I have

• substituted any variety of pasta for the tortellini
• added cooked shredded (or canned chicken)
• used plain diced tomatoes - or fresh- and added dried basil, garlic and oregano
• used dried basil
• used canned mushrooms
• added pesto in place of basil
• added spinach and/or arugula 5 minutes before serving 

1. Heat oil in large pot over medium heat until hot. Cook mushrooms and garlic 3 to 4 minutes or until mushrooms are softened. Stir in broth and tomatoes; bring to a boil. Add tortellini; simmer 9 to 10 minutes or until tortellini are tender ( if using other pasta, cook until pasta is tender); stirring occasionally.
2. Stir in basil (other greens)(chicken) and pepper simmer for 2-5 minutes until greens are wilted (and chicken is hot).
3. Serve sprinkled with cheese.

I like any roll or hearth bread or crusty bread with this.