Ingredients:
- 2 cloves garlic, crushed
- 1 tbsp. oleo
- 2 (13 3/4 oz.) cans College Inn Broth
- 8 oz. fresh or frozen tortellini
- 1 (15 oz.) can corn
- 1 (14 1/2 oz.) can tomato sauce
- 1 (14 1/2 oz.) can tomato bits
Instructions:
In large saucepan over medium high heat, cook garlic in oleo for 2 to 3 minutes. Add broth and tortellini. Heat to
boil and reduce heat and simmer 10 minutes. Add corn and tomato and simmer 5 minutes more. Serve topped with
cheese. Works good in crockpot.
