For Parasole alla Italia, clean the parasols, remove styles and coarsely chop the hats. Finely chop the garlic.
Halve or quarter the cocktail tomatoes, depending on their size. Heat olive oil in a saucepan and sauté the garlic.
Add the mushrooms with the herbs and sauté briefly. Pour in the soup and simmer gently for 8 minutes, stirring.
If necessary, add more soup. Finally, add the tomatoes and cook for about 4 minutes.
Season to taste and serve Parasole alla Italia.