P a s t a a n d V e g e t a b l e S t e w

Julie Shaffer

9 ounces cheese tortellini, cooked

15-ounce jar Marinara sauce

14 1/2-ounce can chicken broth

16 ounces frozen vegetables of your choice

1. Combine sauce and broth, bring to a boil. Add veggies, return to a boil. Reduce heat to low, cover and Cook for 10-12 minutes until vegetables are tender.

2. Stir in pasta and heat through. Print Recipe