Veggie Tortellini Soup
Make the best of frozen veggies and tortellini with this no-fuss recipe. If you’d like, add a sprinkle of Parmesan cheese to the top or a small drizzle of balsamic vinegar. Helen Rehberger - Pewaukee, Wisconsin
Ingredients
- 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
