Basil Pesto Tortellini Soup

Ingredients

• 1 cup organic green onions (2 bunches), chopped
• 3 14.5-oz. cans vegetable broth or chicken broth
• 1 9-oz. package cheese tortellini (fresh or frozen), uncooked
• 8 ounces portobello mushrooms, chopped
• 1/3 cup basil pesto
• Freshly grated Parmesan cheese

Directions

1. In a 5-quart saucepan, combine broth and green onions. In order to get the right flavor, this mixture must come to a boil.
2. Add remaining ingredients and cook long enough so that pasta cooks according to directions.
3. Sprinkle with freshly grated Parmesan and serve.