Tortellini Vegetable Soup
From bhg.com. The original recipe suggests using the broccoli-cauliflower-carrot mixed vegetables. I couldn't find that mix so i used 1 cup of a broccoli-cauliflower mix and 1 cup of a carrots-corn-peas-lima bean-green bean mix. If you are using a shelf-stable tortellini (like barilla) add an extra cup of liquid, either chicken broth or water. If you are using refrigerated or frozen tortellini, the amounts below should be satisfactory but use more if you like.
Steps
In a medium saucepan , combine the water , undrained tomatoes , chicken broth , basil , oregano and pepper.
Bring to boiling.
Stir in frozen vegetables and tortellini.
Return to boiling.
Reduce heat.
Simmer , uncovered , for 5 to 6 minutes or until tortellini are tender.
Stir in parsley.
Ingredients
water, diced tomatoes, reduced-sodium chicken broth, dried basil, dried oregano, pepper, frozen mixed vegetables, cheese tortellini, fresh parsley