2 cans or 4 c. chicken broth
1 1/2 c. water
4 oz. mushrooms, sliced thin
1 celery stalk, sliced thin
1/2 tsp. thyme
Pepper to taste
8-10 oz. pkg. spinach tortellini, ravioli, or agnolotti
1 sm. zucchini, sliced in thin strips
1 lg. tomato, diced
2 tbsp. parsley or cilantro

Combine broth, water, mushrooms, celery, thyme and pepper. Simmer. Add pasta and zucchini. Bring to boil. Cook uncovered over medium heat until pasta is done. Add tomato and heat 1 minute. Add parsley.