Tortellini Vegetable Soup


1 tsp olive oil

4 stalks celery, thinly sliced

1 pint yellow sunburst tomatoes, halved

2 carrots, peeled and sliced thin (I used the peeler)

1 pint cremini mushrooms, thinly sliced

1/4 tsp dried basil

1/8 tsp freshly ground black peppercorns

32 oz organic low sodium beef broth

8.8 oz portobello mushroom tortellini


1. In a large dutch oven, heat oil over medium/medium high heat. Add celery and carrots; stir and cook for five minutes. Add tomatoes and mushrooms. Cook until tender (about 10 minutes -- tomatoes will be complete mush).

2. Add broth and seasonings. Raise heat, if necessary, and bring to a boil. Add pasta and cook according to package, or until cooked through. Serve immediately.