Chicken Tortellini Soup - cooking recipe

Ingredients

2 (14 1/2 oz.) cans reduced sodium chicken broth or regular chicken broth
1 (10 oz.) pkg. frozen Japanese style stir-fry vegetables with seasonings
1 c. refrigerated or frozen cheese-stuffed tortellini
several dashes bottled hot pepper sauce
2 c. chopped, cooked chicken (about 3/4 lb.), uncooked, skinless and boneless breasts or tenders

Preparation

In a large kettle or Dutch oven combine chicken broth, seasoning packet from vegetables, tortellini and hot pepper sauce. Bring to boiling.
Add vegetables.
Return to boiling; reduce heat.
Simmer, covered, for 5 minutes.
Add chicken and cook 5 to 7 minutes more or until tortellini is al dente (tender but still slightly firm) and vegetables tender.
Cook this simple, stir-together soup in less than 15 minutes.