Veggie Tortellini Soup

My waxing gal had a copy of Taste of Home's Simple and Delicious in her waiting area. I was flipping through it and so many different delightful dishes caught my eye. She was kind enough to let me take the magazine home with me. Fabulous! Now I've made three new dishes from it.

This Veggie Tortellini Soup was the first. It was perfect for a chilly October night.

• 5 cups chicken broth
• 1 pkg frz California blend veggies
• 1 pkg dried cheese tortellini
• 1 can Italian diced tomatoes, undrained

In a Dutch oven, bring broth to a boil. Stir in vegetables and tortellini. Return to a boil. Reduce heat, simmer, uncovered, for 10 to 12 minutes or until veggies are tender, stirring occasionally. Stir in tomatoes. Cover and cook for 5 to 6 minutes or until heated through.