Chicken Tortellini Soup

By 

Erin Cope

1 Tbsp. olive oil

2 Chicken breasts, cut in bite-size chunks

1 tsp. minced garlic

1 large onion, chopped

1 stalk celery, finely sliced

1 c. fresh sliced mushrooms

2 cans chicken broth

1 tsp. Worcestershire sauce

1/2 tsp. dried basil

2 c. fresh or frozen cheese tortellini

Fresh grated parmesan

2 cans Italian tomatoes

2 cooked carrots, cut in medium size pieces

Cook onion, garlic and chicken in soup pan, then add mushrooms for a few minutes.  Add broth and tomato and bring to a boil.  Add worcestershire and basil.  When at a rolling boil, add tortellini.  Cook until tender, about 5 minutes.