In a large soup pot or dutch oven, heat the oil on medium heat.=

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Meanwhile, peel and coarsely chop the onion, adding it to the pot as you=

chop. Add the garlic and cook, stirring occasionally, until tender, = about

3 minutes.=

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Add the mushrooms and cook until they begin to release thier liquid, = about

2 minutes. Meanwhile open the cans of broth and tomatoes.=

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Add the broth adntomatoes. Raise the heat to high. Cover the pot and= bring

the soup to a boil. Lift the lid briefly to add the Worcestershire and=

basil.=

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When the broth comes to a rolling boil, add the tortellini. When the= broth

comes back to a boil, continue to cook for 3 to 4 minutes, or just until=

the pasta is tender.=

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Serve at once, passing Parmesan cheese at the table to sprinkle on top, = if

desired. Serves 6, about 1 1/2 cups per serving.=

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202 cal., 6 grams fat(trace sat), 29 grams carb., 8 grams pro., 676mg=

sodium, 12 mg cholesterol, 27mg calcium, 2 grams fiber=