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
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment