Cheese Tortellini Soup - cooking recipe

Ingredients

6 c. water
1 (14 1/2 oz.) can diced tomatoes (undrained)
2 Tbsp. instant bouillon granules
1 tsp. basil leaves
1/2 tsp. oregano leaves
3 c. frozen broccoli, cauliflower and carrots
9 oz. fresh cheese tortellini
2 Tbsp. snipped, fresh parsley

Preparation

Bring the first 5 ingredients to a boil in Dutch oven over medium-high flame.
Stir in vegetables and tortellini.
Bring to a boil; simmer, uncovered, over low flame for 7 minutes or until tortellini is tender.
Stir in parsley.
Makes 6 to 8 servings.