Ingredients
5 cups chicken broth1 package (16 ounces) frozen California-blend vegetables1 package (8 ounces) dried cheese tortellini1 can (14-1/2 ounces) Italian diced tomatoes, undrained
Preparation
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.
