*adapted from Tortellini Soup (Souper Freezer Soups from 30 Day Gourmet by Cindy Clark)
1 cup diced onion
1 clove, garlic
2 Tblsp. butter
4 cup chicken broth
1 can (14.5 oz.) Italian stewed tomatoes, chopped into small pieces - so the kids will eat it. :)
16 oz. frozen cheese tortellini
Melt butter in stock pot. Sauté the onion and garlic in butter until tender. Remove from heat. Add broth, tomatoes and tortellini. Cool completely. Pour into gallon-size Ziploc freezer bag. Label and freeze flat on cookie sheet.
Thaw. Reheat to boiling. Reduce heat and cook 10 minutes until tortellini is tender.
Serving Suggestion: Serve with salad and garlic bread.