Tortellini and Escarole Soup

This is one of my quick soup recipes,
proof that a great tasting soup
doesn't always need long, slow cooking.
This soup goes from stovetop to
table in well under 30 minutes.

Ingredients:
9-oz. pkg. fresh mushroom-filled tortellini
2 tsp. olive oil
1 small onion, finely chopped
3 fresh shiitake mushrooms, stemmed and sliced
7 cups vegetable broth
5 cups chopped fresh escarole
Grated Parmesan cheese for serving

Directions:
Bring large saucepan of lightly salted water to a boil.
Add tortellini and stir to prevent sticking.
Cook until just tender, about 7 minutes for
fresh pasta and 15 minutes for dried. Drain well.
Meanwhile, in large pot, heat oil over medium heat.
Add onion and mushrooms and cook,
stirring often, until softened, about 3 minutes.
Add broth and bring to a boil.
Add escarole and cook 2 minutes.
Add cooked tortellini and heat through.
Serve sprinkled with Parmesan if desired.