Chicken Soup with Spinach Tortellini, Tomato, & Mushroom

By Lindae999

Ingredients

• 2 (14 oz) cans chicken broth (not condensed) or 4 cups homemade chicken stock
• 1 1/2 cups water
• 4 oz small mushrooms, thinly sliced
• 1 celery stalk, thinly sliced
• 1/2 tsp dried thyme
• Freshly ground pepper
• salt, optional
• 1 (8 to 10 oz) package fresh spinach tortellini, ravioli or agnolotti
• 1 small zucchini, cut into thin strips
• 1 large tomato, diced small
• 2 TBSPs chopped parsley or cilantro

Preparation

Step 1

Combine broth, water, mushrooms, celery, thyme and dash pepper in med saucepan. Add salt if using unsalted homemade stock. Bring to simmer.

Add pasta and zucchini and bring to boil. Cook, uncovered, over medium heat, stirring occasionally, about 6 minutes or until pasta is just tender but still firm to the bite. To test, cut off piece of pasta.

Add tomato and heat about 1 minute. Add parsley. Taste, adjust seasoning and serve.