Chicken Tortellini Soup

The beauty of this soup is that you can make it with any tortellini you like.  It calls for refrigerated tortellini, but dried tortellini could be used if cooked first.  You could even use mini ravioli.

  10.5 Cups Chicken Stock                                     9 Ounce Refrigerated Tortellini

  2 Cups Frozen Corn                                            2 1/2 Cup Chicken, Cooked And

  14.5 Ounce Red Pepper Tomatoes                                      -Shredded

In a large saucepan, combine stock, corn and tomatoes. Bring to a boil over medium-high heat.  Add the pasta and chicken; reduce heat to medium. Cook, stirring occasionally, for 10 minutes or until pasta is tender. Season with salt and ground black pepper.