I’ve been eating this soup since I was a kid, my mom used to make it all the time and it’s still to this day it’s my go-to food when I need some comfort or I’m not feeling well.  Back when my mom used to make it we always used the frozen Angelino tortellini, but I haven’t been able to find those (or any frozen tortellini other than cheese for that matter) in years.  They were pretty awesome because they were meat tortellini…but now we have to use the more gourmet and expensive fresh kind since that’s all we can find.  Although the newer dried tortellini in the pasta aisle work quite well also.  The beauty of this dish is that it’s SUPER quick & easy!

~32 oz of store-bought tortellini (any kind you prefer…cheese, chicken, mushroom)
6-8 cups of vegetable or chicken broth
2 large crowns of broccoli chopped roughly (including stems) into bite size pieces
8 oz of mushrooms chopped roughly
Freshly ground pepper & Italian seasoning to taste

Bring the broth to a slow boil, add the tortellini, broccoli and mushrooms and cook for 6-8 minutes (if using dried tortellini they take a bit longer, so put them in first then put the veggies in when they’re almost done).  Season with pepper, oregano, basil and parsley.  Shave a bit of fresh parmesan over the top if you would like.  Done!