Tortellini Soup

I never know what to make for dinner. It's also a rare occasion that I actually know what we're going to have much more than 30 minutes before we need to eat. If I have to roast a chicken or pork loin, well then, yes, I plan ahead. But usually it's something I pull out of thin air. Tonight was one of those nights. And I do say, I am always pleasantly surprised at how yummy things turn out tasting. Here's the recipe for your eating enjoyment. Try it sometime! Remember, I don't measure.

Box of DaVinci Multicolor Tortellini (lowest in fat & best flavor, in my book)
Olive oil
Garlic cloves
Sea salt
Pepper (some freshly ground)
8oz sliced mushrooms
About 6 tomatoes cut in chunks (canned would be fine too)
Parsley
Most to all of a 15oz container of ricotta cheese (fat free or low-fat variety)

Cook the tortellini separately & drain. In same pot, add everything else (except parsley & ricotta) until mushrooms & tomatoes are tender. Add parsley & ricotta at end. Serve when fully heated. Yum.

One each for Papa Bear, Momma Bear, Little Bear and Baby Bear