Roasted Chicken and Tortellini Soup

2 tsp Oregano, ground
1 tsp Thyme, ground
8 ounces Chicken Breast (cooked), no skin, roasted
4 medium Carrots, raw
2 stalk, large (11"-12" long) Celery, raw
3 clove Garlic
1 large Onions, raw
0.50 parsnip (9" long) Parsnips
1 tbsp Extra Virgin Olive Oil
8 serving Kitchen Basics chicken stock 1 cup
1 serving Bay Leaf - whole leaf
4 serving Shitake Mushrooms (4 mushrooms, 72 grams)
2 cup Lacinato Kale, Dino Kale
2 cup Safeway Select Five Cheese Tortellini

Any vegetables can be added if they are in your refrigerator.

Heat oil in a large saucepan. Add mushrooms and saute for 5 to 10 minutes or until softened. Add carrots, parsnips, celery, onions, garlic, oregano, thyme, and bay leaf. Cook and stir for about 5 minutes or until vegetables soften. Stir in the stock. Bring to a boil and add the kale. Reduce heat to medium low and simmer 10 minutes or until vegetables are tender. Add the chicken and the tortellini and simmer another 5 to 10 minutes or until tortellini is cooked. Remove bay leaf before serving.

of about 2 to 2 1/2 cups each