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Categories:Viewed: 138 - Published at: a year ago
Ingredients
- 2 (14 ounce) cans reduced-sodium chicken broth
- 1 (16 ounce) packageloose-pack frozen broccoli carrots cauliflower mix
- 1 (9 ounce) refrigerated tortellini
- 2 cups milk
- 14 cup all-purpose flour
- 1 teaspoon dried basil, crushed or 1 tablespoon fresh basil, snipped
- 1 cup shredded process smoked gouda cheese
Method
- In a large saucepan combine broth and frozen vegetables.
- Bring to a boil.
- Stir in tortellini, return to boil, reduce heat, and simmer about 5 minutes or until vegetables are tender.
- 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.
- Cook and stir until thickened and bubbly.
- Cook and stir for one more minute.
- Stir in cheese until melts.
- If desired, season to taste with fresh ground black pepper and salt.
- Enjoy!
