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.