Title: Timely torellini soup
 Categories: Favorites, Soups
      Yield: 6 -1 1/2 cup
 
      1 ts Olive oil
      1 lg Onion
      1 ts Bottled minced garlic
      1 pk Presliiced mushrooms, 8 oz.
      2    Fat free chicken broth
      1    Seasoned tomatores; like
           -garlic and onion
      1 ts Worcestershire sauce
    1/2 ts Dried basil
     14    Frozen cheese tortellini
      1    Parmesan cheese; grated to
           -taste
 
  In a large soup pot or dutch oven, heat the oil on medium heat.
  
  Meanwhile, peel and coarsely chop the onion, adding it to the pot as
  you chop.  Add the garlic and cook, stirring occasionally, until
  tender, about
        3    minutes.
  
  Add the mushrooms and cook until they begin to release thier liquid,
  about 2 minutes.  Meanwhile open the cans of broth and tomatoes.
  
  Add the broth adntomatoes. Raise the heat to high. Cover the pot and
  bring the soup to a boil. Lift the lid briefly to add the
  Worcestershire and basil.
  
  When the broth comes to a rolling boil, add the tortellini.  When the
  broth comes back to a boil, continue to cook for 3 to 4 minutes, or
  just until the pasta is tender.
  
  Serve at once, passing Parmesan cheese at the table to sprinkle on
  top, if desired. Serves 6, about 1 1/2 cups per serving.
  
  202 cal., 6 grams fat(trace sat), 29 grams carb., 8 grams pro., 676mg
  sodium, 12 mg cholesterol, 27mg calcium, 2 grams fiber
  
  Contributor:  Freep, 1/14/97--Desperation Dinners Preparation Time:
       20    mi