Ingredients
2
tablespoons olive oil
1/2
cup chopped red bell pepper
1/2
cup chopped onion
1
can (14.5 oz) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
1
carton (32 oz) Progresso™ chicken broth
2
cups fully cooked frozen Italian meatballs (from 22-oz bag)
1/4
teaspoon salt
1/4
teaspoon pepper
1
package (9 oz) refrigerated three-cheese tortellini
1/2
cup shredded Parmesan cheese
Preparation
In 4-quart Dutch oven, heat oil over medium heat. Add red bell pepper and onion; cook 3 to 5 minutes, stirring occasionally, until tender.
Add diced tomatoes, broth, frozen meatballs, salt and pepper; heat to boiling. Reduce heat; cover and simmer 4 to 5 minutes or until heated through. Stir in tortellini; return to simmering, and cook uncovered 4 to 5 minutes or until pasta is heated through.
Serve topped with Parmesan cheese.
