2 cloves garlic, crushed 1 tbsp. oleo 2 (13 3/4 oz.) cans College Inn Broth 8 oz. fresh or frozen tortellini 1 (15 oz.) can corn 1 (14 1/2 oz.) can tomato sauce 1 (14 1/2 oz.) can tomato bits In large saucepan over medium high heat, cook garlic in oleo for 2 to 3 minutes. Add broth and tortellini.
Heat to boil and reduce heat and simmer 10 minutes. Add corn and tomato and simmer 5 minutes more. Serve topped with cheese. Works good in crockpot.
Heat to boil and reduce heat and simmer 10 minutes. Add corn and tomato and simmer 5 minutes more. Serve topped with cheese. Works good in crockpot.
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