4 Tbsp butter
8 cloves garlic
8 C. chicken broth
12 oz fresh or frozen cheese tortellini
2 – 14 oz cans diced tomatoes, with their juice
2 yellow or orange peppers, chopped
1 16 oz bag shredded carrots
1 Tbsp basil
Melt butter in large saucepan over medium-high heat. Add garlic, peppers and carrots and sauté until tender. Add broth and bring to a boil. Add tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add tomatoes and juice, reduce heat to simmer and cook just until pasta is tender. Stir in basil and cook about 1-2 minutes. Serve with grated parmesan.
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