 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Make the best of frozen veggies and tortellini with this no-fuss recipe. If youâd 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 |
Directions:
1. 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.
|
|