Ingredients
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2 (14 1/2 ounce) cans reduced-sodium chicken broth
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1 medium onion, chopped
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1 medium celery, chopped
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1/2 cup frozen peas
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1 bay leaf
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1 teaspoon italian seasoning
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1/8 teaspoon pepper
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1/2 cup small shell pasta, cooked and drained
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1 (14 1/2 ounce) can diced tomatoes, undrained
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1 medium potato, peeled and cubed
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1 medium carrot, chopped
Instructions
- In a large saucepan, combined the first nine ingredients.
- Bring to a boil.
- Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
- Add the pasta and tomatoes; heat through.
- Discard bay leaf before serving.