3 cans (14.5oz) College Inn Garden Vegetable Broth
1 bag (16oz) frozen mixed vegetables
1 pkg (10oz) frozen, chopped spinach, partially thawed
1 pkg (9oz) refrigerated totellini
crushed red pepper flakes

1.) In 3-qt saucepan, over high heat, heat broth to a boil. Add frozen mixed vegetables & spinach; return mixture to boil.
2.) Reduce heat; simmer for 5 minutes. Add tortellini; simmer 3-4 minutes or until tortellini is tender. Serve warm, sprinkled with crushed peppper.