Recipe: Tortellini Soup

TORTELLINI SOUP
Source: Tops Grocery Store advertising booklet
November 12, 1991 Christmas Dinner Italian-Style
Yield: 8 servings

1 tbsp olive oil
1/4 cup onion, finely chopped
1 cup mushrooms, sliced
1 garlic clove, minced
1 (14 1/2 oz.) can chicken broth
2 cups water
9 oz fresh cheese tortellini
1 cup peas, frozen
2 tbsp parsley, snipped

In a large saucepan or Dutch oven heat oil. Add onion, mushrooms and garlic. Cook, stirring occasionally, until onion is tender. Add chicken broth and water. Bring to a boil. Add tortellini and peas. Return to a boil and cook for 6 to 12 minutes or until tortellini is tender. Stir in parsley.