Ingredients Jump to Instructions ↓

  1. 2 cans (14-1/2 ounces each ) reduced-sodium chicken or vegetable broth 1 medium potato, peeled and cubed 1 medium onion, chopped 1 medium carrot, chopped 1 celery rib, chopped 1/2 cup frozen peas 1 bay leaf 1 teaspoon Italian seasoning 1/8 teaspoon pepper 1/2 cup small shell pasta, cooked and drained 1 can (14-1/2 ounces) diced tomatoes, undrained

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. Add the pasta and tomatoes; heat through. Discard bay leaf. Yield: 6 servings.


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