Veggie Tortellini Soup

(Courtesy of Taste of Home)

Ingredients:
5 c. chicken broth (or vegetable broth for a vegetarian version)
1 pkg. (16 oz.) frozen California blend vegetables
1 pkg. (8 oz.) dried cheese tortellini
1 can (14 1/2 oz.) Italian diced tomatoes, undrained

Directions:
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 5-6 minutes or until heated through.

Note~ Can use fresh tortellini, but put them in a bit later in the cooking process as they wont need as long to cook through.

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