Tortellini and Vegetable Chowder

You can use refrigerated meat or cheese tortellini for this soup. This is a meal in 30 minutes.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 2 (14 ounce) cans reduced-sodium chicken broth
• 1 (16 ounce) package  loose-pack  frozen broccoli carrots cauliflower mix
• 1 (9 ounce)  refrigerated  tortellini
• 2  cups milk
• 1⁄4 cup all-purpose flour
• 1  teaspoon dried basil, crushed or 1  tablespoon fresh basil, snipped
• 1  cup  shredded process smoked gouda cheese

Directions

1. In a large saucepan combine broth and frozen vegetables. Bring to a boil.
2. Stir in tortellini, return to boil, reduce heat, and simmer about 5 minutes or until vegetables are tender.
3. Meanwhile, in a screw-top jar combine about half of the milk and all of the flour. Cover and shake well. Add to broth mixture, add remaining milk and basil.
4. Cook and stir until thickened and bubbly. Cook and stir for one more minute.
5. Stir in cheese until melts. If desired, season to taste with fresh ground black pepper and salt.
6. Enjoy!