Ingredients
2 cartons (32 ounces each ) reduced-sodium chicken broth1 package (10 ounces) julienned carrots1 package (9 ounces) refrigerated cheese tortellini1 cup frozen peas (about 4 ounces)1/4 teaspoon pepperThinly sliced fresh basil leaves
Preparation
In a large saucepan, bring broth to a boil. Add carrots, tortellini, peas and pepper; return to a boil. Cook, uncovered, 7-9 minutes or until pasta is tender. Top servings with basil.
