19oz frozen cheese tortelini
8oz frozen carrots, diced or sliced
4oz frozen edamame (soy beans)
3 sticks celery, diced
26oz condensed cream of mushroom soup
1 can (14.5 oz) chicken broth
Seasonings (add to taste):
Boil the tortelini and drain. Add all other ingredients in a large pot (or crock pot) and simmer until piping hot and ready to eat. Garnish with shredded cheese and serve with salad or garlic bread.
Let me know if you think you might try this one. I might add spinach or kale the next time I make it.