Recipe: Chicken, Vegetable and Tortellini Soup

CHICKEN, VEGETABLE AND TORTELLINI SOUP

2 boneless skinless chicken breast halves, cut into 1/2-inch cubes
2 cans (14 1/2 oz. each) ready-to-serve chicken broth with 1/3 less sodium
1 (14 1/2 oz.) can stewed tomatoes, undrained, cut up
1 cup frozen mixed vegetables
1 tablespoon chopped fresh basil or
1 teaspoon dried basil leaves
1 cup refrigerated cheese-filled tortellini

Spray large saucepan with nonstick cooking spray. Heat over medium heat until hot. Add chicken; cook 5 to 7 minutes or until chicken is lightly browned and no longer pink, stirring occasionally.

Stir in all remaining ingredients except tortellini. Bring to a boil. Add tortellini; cook 4 to 6 minutes or until tortellini are tender.

Makes 5 servings (1 1/2 cups each)
Source: Pillsbury Good-for-You Dinners #187, September 1996