A blend of mushrooms, tomatoes and rissoni with a swirl of feta.
Heat oil in a large saucepan over medium heat.
Add mushroom. Cook, stirring occasionally, until tender and mushrooms just release their liquid (about 6 minutes).
Stir in rissoni, tomatoes, chicken soup and water. Simmer covered, stirring occasionally, until rissoni is tender and most of the liquid is absorbed (about 9 minutes).
Stir in feta and serve immediately.
Serve as a side dish.