Tortellini Soup

• 1-1/4 cups water
• 1 14-1/2-ounce can diced tomatoes, undrained
• 1 cup reduced-sodium chicken broth
• 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
• 1/8 teaspoon pepper
• 2 cups loose-pack frozen broccoli, cauliflower and carrots (about 1/2 of a 16-ounce package)
• 1-1/4 cups refrigerated cheese tortellini (about 1/2 of a 9-ounce package)
• 1 tablespoon snipped fresh parsley

1. 1. In a medium saucepan, combine the water, undrained tomatoes, chicken broth, basil, oregano and pepper. Bring to boiling. Stir in frozen vegetables and tortellini.
2. 2. Return to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until tortellini are tender. Stir in parsley.

water, tomatoes, chicken broth, fresh basil, fresh oregano, pepper, loosepack, refrigerated cheese tortellini, parsley

Taken from www.epicurious.com/recipes/member/views/tortellini-soup-1217292 (may not work)