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Ingredients

• 1-1/4 cups  water
• 1 14-1/2-ounce can  diced tomatoes, undrained
• 1 cup  reduced-sodium chicken broth
• 2 teaspoons  snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 1 teaspoon  snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
• 1/8 teaspoon  pepper
• 2 cups  loose-pack frozen broccoli, cauliflower and carrots (about 1/2 of a 16-ounce package)
• 1-1/4 cups  refrigerated cheese tortellini (about 1/2 of a 9-ounce package)
• 1 tablespoon  snipped fresh parsley

Description

You Can Make This Low-fat Soup In Less Than 30 Minutes When You Use Refrigerated Tortellini And Frozen Mixed Vegetables.

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