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
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.