Ham and cheese take on a new form in this kid-friendly soup that clocks in under 20 minutes with the help of veggies and pasta from the freezer.
4 cups low-sodium chicken broth
2 cups water
1/2 tsp dried thyme
1 (19 oz) pkg frozen cheese tortellini
1/2 (16 oz) bag frozen crinkle-cut carrots, thawed
1 cup cubed ham steak
1/2 (16 oz) bag frozen peas, thawed
2 tsp lemon juice
1/2 cup grated Parmesan cheese
In a large pot, heat the broth, water, and thyme to a boil on high.
To pot, add the tortellini, carrots, ham, and peas. Cover pot and return to a boil. Cook, uncovered, 3–5 min., until tortellini start to float and are cooked through. Stir in the lemon juice. Season with salt and pepper to taste.
Remove from heat. Serve topped with the Parmesan cheese.