| Fast Prep | dump and go

creamy vegetable-tortellini soup pictured here

prep: 15 minutes | cook: 7 minutes | MAKES: 6 servings (1¼ cups each)

• 2 14.5-oz. cans reduced-sodium chicken or vegetable broth
• 1 15-oz. jar Alfredo pasta sauce
• 1 9-oz. pkg. refrigerated cheese-filled tortellini
• 1¼ cups chopped yellow summer squash
• ½ cup halved cherry tomatoes
• ⅓ cup purchased basil pesto

1. In a 4-qt. pot combine first five ingredients (through tomatoes). Bring to boiling; reduce heat. Simmer 7 to 9 minutes or just until squash and tortellini are tender, stirring occasionally. Before serving, stir in pesto.

PER SERVING: 329 cal., 20 g fat (8 g sat. fat), 80 mg chol., 1,115 mg sodium, 27 g carb., 2 g fiber, 5 g sugars, 12 g pro.