Tortellini Alfredo Soup - cooking recipe

Ingredients

76 oz. Stouffer's fettucini alfredo sauce, thawed
1 1/2 qt. milk
1/2 c. diced onions
1/2 c. diced red bell peppers
2 c. julienne carrots
2 c. broccoli florets
1 tsp. black pepper
2 c. Stouffer's cheese tortellini in egg pasta
2 c. Stouffer's cheese tortellini in spinach pasta

Preparation

Place fettucini sauce in a heavy stockpot; add milk, onions, red peppers, carrots, broccoli and black pepper; stir well to combine.
Heat to 160\u00b0 or until the vegetables are tender; stir frequently.
Stir in the tortellini.
Hold at 160\u00b0 for service. Garnish with Parmesan cheese.
Yield:
20 to 22 (8 ounce) servings.