1 (16 oz.) can chopped tomatoes
1 lg. can beef broth
6 c. water
3/4 tsp. fresh ground pepper
1 c. chopped onion
3/4 c. chopped celery
1 tsp. Worcestershire sauce
1 pkg. dry onion soup mix
2 1/2 c. tomato juice
1 (8 oz.) can mushroom stems & pieces, drained
1 (16 oz.) pkg. frozen mixed vegetables
2 potatoes, diced
1/2 tsp. thyme
1/4 tsp. garlic powder
1 (9 oz.) pkg. beef filled tortellini

In 6 quart pan bring to a boil the tomatoes, water, broth, pepper, celery, onion, Worcestershire sauce, onion soup mix, tomato juice and mushrooms. Reduce heat to simmer, cover, and cook for 30 minutes.

Add frozen vegetables, potatoes, thyme, garlic powder and tortellini. Bring to a second boil. Reduce heat and simmer soup for an additional 30 minutes. Add more water if the tortellini absorb too much moisture. Serves 12.