Italian Lentil Tortellini Soup
Easy, vegetarian, tortellini soup that's filling and darned tasty. Italian cheese tortellini in a tomato based stock with mushrooms and lentils.
halved and pitted
Cook tortellini and drain.
Heat 2 tablespoons olive oil in skillet or wok (medium sized). Dump in onion, mushroom and garlic all at once and stir fry until mushroom and onion are tender.
Put beans in large saucepan with water and tomato sauce.
Bring to boil and add corn, olives, and mushroom mixture.
Simmer 1 hour or until thickened and lentils are done, stirring often.
Add tortellini, simmer 5 minutes, and then serve.