Ingredients
2 cans (14-1/2 ounces each) reduced-sodium chicken or vegetable broth1 medium potato, peeled and cubed1 medium onion, chopped1 medium carrot, chopped1 celery rib, chopped1/2 cup frozen peas1 bay leaf1 teaspoon Italian seasoning1/8 teaspoon pepper1/2 cup small shell pasta, cooked and drained1 can (14-1/2 ounces) diced tomatoes, undrained
Preparation
In a large saucepan, combine 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.
