1 (49 oz.) can chicken broth
1 (35 oz.) can Italian tomatoes, peeled
1 lb. tortellini
1 or 2 (10 oz.) boxes frozen peas

Cook tortellini according to directions. Frozen or fresh tortellini is best for this recipe. While macaroni is cooking, prepare broth. Put tomatoes in pan. Crush with fingers into chunks. Add 1 tablespoon parsley flakes or a few sprigs of fresh parsley.

Bring to a boil, then lower flame (heat) and simmer for about 30 minutes. Add broth and other seasonings if desired, such as salt, pepper and oregano. Stir to blend. Add frozen peas and tortellini. Shut off heat. Stir; cover. Let sit to blend flavors. Chopped spinach may be used in place of peas. Garlic may be added also.