Shrimp-Tortellini Soup

Ingredients

• 1.5 cups broccoli florets 
• 9 ounce cheese tortellini fresh
• 0.8 cup crimini mushrooms sliced
• 14.3 ounce chicken broth fat-free canned
• 0.5 teaspoon ground ginger 
• 2 teaspoons olive oil 
• 2 tablespoons onion red chopped
• 0.3 teaspoon salt 
• 0.5 pound shrimp deveined peeled

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• colander

Directions

1. Bring 2 quarts water to a boil in a large saucepan.
2. Add tortellini; cook 4 minutes.
3. Add broccoli, and cook an additional 5 minutes or until tortellini is tender.
4. Drain in a colander; set aside.
5. Heat the oil in pan over medium-high heat.
6. Add mushrooms, chopped onion, and shrimp; saute 3 minutes or until shrimp is done.
7. Add ginger, salt, and broth; bring to a boil.
8. Add tortellini mixture, and cook until thoroughly heated. Ladle soup into individual bowls, and garnish with onion rings, if desired.
9. Note: Because this recipe uses only half the package of tortellini, freeze the remaining half in an airtight container.