Japanese Tortellini Soup

Recipe from

Southern Living


2 (14 1/2-ounce) cans Oriental broth
1 (16-ounce) package frozen broccoli, sugar snap peas, water chestnuts, and red peppers with teriyaki sauce, thawed
1 (9-ounce) package refrigerated cheese tortellini
1/4 teaspoon hot sauce


Combine broth, seasoning packet from vegetables, tortellini, and hot sauce in a large saucepan; bring to a boil.

Add vegetables; return to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are crisp-tender.

Note: For frozen vegetables, we used Green Giant.