Put the stock into a saucepan and add the tomatoes by crushing in your hand as you add them. Add the juice in the can as well. NOTE: I like progresso tomatoes for this soup.

Break up or slice the mushrooms. Use a variety. Here I have 4 types.

Add the mushrooms to the soup. Add the olive oil and salt and pepper to taste.

Simmer for about a half hour, stir in the cooked pasta and serve. Top with some chopped chives and/or some grated cheese.