Tortellini and Escarole Soup

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

1. In large pot, heat oil over medium heat.
2. Add onion and mushrooms and cook, stirring often, until softened, about 3 minutes.
3. Add broth and bring to a simmer.
4. Add escarole and cook 2 minutes.
5. Add cooked tortellini and heat through.
6. Serve hot, sprinkled with Parmesan if desired.