• 4 cups reduced fat, reduced sodium chicken broth
  • 28 ounce crushed tomatoes
  • 4 teaspoons garlic powder
  • 2 teaspoons coarsely ground garlic salt
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 1 cup chopped white onion
  • 1 large yellow squash (thinly sliced)
  • 2 small/medium zucchini (thinly squash)
  • 9 ounce package 3 cheese tri-colored tortellinis

 

Directions:

  • In a large soup pot bring the broth, crushed tomatoes, seasonings, and onion to a slow boil stirring frequently.
  • Add the sliced squash and simmer until tender, stirring frequently.
  • Add the tortellinis and simmer until the pasta is cooked to your preference.
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