Ingredients
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2 (14 ounce) cans reduced-sodium chicken broth
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1 (16 ounce) package loose-pack frozen broccoli carrots cauliflower mix
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1 (9 ounce) refrigerated tortellini
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2 cups milk
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1/4 cup all-purpose flour
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1 teaspoon dried basil, crushed or 1 tablespoon fresh basil, snipped
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1 cup shredded process smoked gouda cheese
Instructions
- 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!