Mushroom and Tortellini Soup

Ingredients

• 2  tsp olive oil
• 2  medium carrots, cut into 1/4-inch dice
• 1  rib celery, cut into 1/4-inch slices
• 1  garlic clove, minced
• 2  tsp tomato paste
• 8  oz mixed wild mushrooms
• 4  cup beef broth
• 1  tbsp dry sherry (optional)
• 1/4  tsp dried thyme
• 1/2  tsp kosher salt
• 3  cups frozen or fresh cheese tortellini

Directions

1. In a large pot over medium-low heat, combine olive oil, carrots, celery and garlic. Cover pot and cook, stirring occasionally, until vegetables are tender, about 15 min.

2. Raise heat to medium, add tomato paste and stir 1 min. Add mushrooms, broth, sherry (if using), thyme, salt and 2 cups water. Cover and bring to a boil. Add tortellini and cook 4 min or until tender. Makes 8 cups.