Soup & Stew
2 servings
5 minutes
20 minutes
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.
