Chicken Tortellini Soup

I've had several people request for me to post this recipe.  We had company last night and this is what I made and it was a big hit.  Our company requested the recipe so I figured it was a good time to post the recipe.  This recipe is a favorite in our house.  It started out as a vegetable tortellini soup and my kids were not too crazy about the spinach in that one.  I loved it.  I was trying to figure out what to make for dinner one night and I decided to modify that recipe and make some substitutions with ingredients that I had on hand.  This recipe has been in our rotation ever since!

Saute in a pan the following ingredients:

A couple of Tablespoons of Olive oil to coat the bottom of the pan (I never measure it)
3-4 carrots sliced
3-4 small cloves of garlic
2 stalks of celery sliced
1 package baby portebella mushrooms sliced

Once the carrots are fork tender, add the following to the pot:

1 large container reduced sodium chicken broth/stock
2 Tablespoons parsley
1 Tablespoon basil
(Although most of the time I just add by the handful my parsley and basil)

Once it all comes to a boil, simmer the soup for 30 minutes on a medium-low heat.

Add 2 cups of 4 cheese Tortellini (I purchase Barilla and it is in pasta isle...it's usually on the bottom shelf)

Simmer for 11 minutes additional stirring occationally.

In case you were wondering about the bread sticks pictured:

I did serve this soup with homemade bread sticks.  I modified another recipe that is posted on here on my blog under Pepperoni Rolls.  I followed the recipe as it calls for until it is time to shape them into rolls after the 1st rise.  I rolled them into ropes, placed them on a cookie sheet, coated them with egg whites, let them rise the 2nd time, and just before putting in the oven to bake they got another egg white coating and a dusting of a Parmesan & basil mixture.  They were delicious!  Next time I would roll them a little thinner, but totally a keeper!