Tortellini and Escarole Soup

Description
.

Ingredients

 * 2 tsp. olive oil
 * 1 small onion, finely chopped
 * 6 shiitake mushrooms, stemmed and sliced
 * 7 cups vegetable broth
 * 5 cups chopped escarole
 * 9-oz. pkg. mushroom tortellini or tortelloni, cooked
 * Grated Parmesan cheese (optional)

Directions
In large pot, heat oil over medium heat. Add onion and mushrooms and cook, stirring often, until softened, about 3 minutes.

Add broth and bring to a simmer. Add escarole and cook 2 minutes. Add cooked tortellini and heat through. Serve hot, sprinkled with Parmesan if desired.