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Tortellini Soup

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1 tb Olive oil

1/4 c Onion, finely chopped

1 c Mushrooms, sliced

1 ea Garlic clove,minced

14 1/2 oz Can chicken broth

2 c Water

9 oz Fresh cheese tortellini

1 c Peas, frozen

2 tb Parsley, snipped

In a large saucepan or Dutch oven heat oil. Add onion, mushrooms and garlic. Cook, stirring occasionally, until onion is tender. Add chicken broth and water. Bring to a boil. Add tortellini and peas. Return to a boil and cook for 6 to 12 minutes or until tortellini is tender. Stir in parsley. Makes 8 servings. Tops Grocery Store Advertising booklet. November 12, 1991 “Christmas Dinner Italian-Style” Posted by Jean Cody. Courtesy of Fred Peters.

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