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1. Add cold water and chicken broth to stockpot.
2. Bring to a boil over medium-high heat.
3. Stir in squash slices, chopped bell pepper, tortellini, onion wedges, sliced carrot, fresh rosemary, seasoning blend, and
4. Add squash, green pepper, pasta, onion, carrot, rosemary, seasoning blend and pepper to Dutch oven.
5. Return to boiling.
6. Reduce heat to low. Simmer 15 minutes.
7. Stir in chicken and simmer 5 minutes.
8. Stir in fresh basil.
9. Serve hot. |
