- 5 cups chicken broth
- 1 package (16 ounces) frozen California-blend vegetables
- 1 package (8 ounces) dried cheese tortellini
- 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
- In a Dutch oven, bring broth to a boil. Stir in vegetables and tortellini. Return to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes. Cover and cook for 5-6 minutes or until heated through. Yield: 6 servings.
Originally published as Veggie Tortellini Soup in Simple & Delicious September/October 2009, p16
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Reviewed Mar. 23, 2013
"added cooked chicken and carrots & it was wonderful."
Reviewed Jan. 15, 2012
"Add some cooked, cubed chicken or turkey. Yum!"