Basil Pesto Tortellini Soup
By Chef Debbie Meyer


1 cup Organic Green Onions (2 bunches) chopped
3 cans Vegetable Broth or Chicken Broth (14½ ounces)
1 package Cheese Tortellini uncooked fresh or frozen (9 ounces)
8 ounces Portobello Mushrooms - chopped
1/3 cup Basil Pesto
Parmesan Cheese freshly grated


In a 5 quart saucepan combine broth and green onions.

In order to get the right flavor this mixture must come to a boil.

Add remaining ingredients and cook long enough that pasta cooks according to directions.

Sprinkle with freshly grated Parmesan.