Tortellini Soup


INGREDIENTS:

8 cups chicken broth
1 cup peas
1 cup carrots, juliennes 1 inch long and cooked 2-3 minutes
1 8 ounce can mushrooms, drained
2/3 lb. frozen tortellini
1/2 cup freshly grated parmesan cheese.

In a medium stock pot, bring chicken broth to a boil. Add peas, carrots, mushrooms and pasta. Ladle into bowls and sprinkle with the parmesan cheese.

 

Revised: December 26, 2007