| | Directions | | In a large saucepan, combine everything but the pasta and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. Add the pasta and tomatoes; heat through. Discard bay leaf before serving. |
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| Ingredients | | - |  | 2 cans each) chicken broth (14 1/2 ounce cans) |
| - | | 1 potato, peeled and cubed (medium) |
| - | | 1 onion, chopped (medium) |
| - | | 1 carrot, chopped (medium) |
| - | | 1 stalk celery, chopped |
| - | | 1/2 cup frozen peas |
| - | | 1 bay leaf |
| - | | 1 teaspoon Italian seasoning |
| - | | 1/8 teaspoon pepper |
| - | | 1/2 cup small shell pasta, cooked and drained |
| - | | 1 can diced tomatoes, undrained (14 1/2 ounce can) |
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