Friday, October 2, 2009

Veggie Tortellini Soup

5 cups chicken broth
1 pkg. (16 oz.) frozen California blend veggies
1 pkg. (8 oz.) dried cheese tortellini (I used whole wheat cheese tortellini)
1 can (14-1/2 oz.) Italian diced tomatoes, undrained (I used Italian Stewed Tomatoes)

In a Dutch oven, bring broth to a boil. Stir in veggies and tortellini. Return to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until veggies are tender, stirring occasionally. Stir in tomatoes. Cover and cook for 5-6 minutes or until heated through.

Yield: 6 servings
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