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Oct 1, 2009

Cheese Tortellini Soup with Shrimp

4 Cups (32 fl. oz.) reduced-sodium chicken or vegetable broth
1 Container (15 oz.) Buitoni® Refrigerated Marinara Sauce
1 Cup white wine
1/4 Tsp. ground cayenne pepper
1 Pkg. (9 oz.) Buitoni® Refrigerated Three Cheese Tortellini
1/2 Lb. (51/60 count) small cooked shrimp
1 Cup loose-pack frozen petite peas, thawed

Combine broth, sauce, wine, and pepper in large saucepan. Bring to a boil over medium-high heat.
Add pasta; reduce heat to medium. Cook, stirring occasionally, for 10 minutes or until pasta is tender.
Add shrimp and peas; cook for an additional 1 minute. Serve immediately.