LEFTOVER POT ROAST, VEGGIE & TORTELLINI STEW

3 cups beef broth

1 16 oz. jar CaJohns Picante Sauce

8 oz. frozen cheese tortellini

1 tsp. dried Italian seasoning

 

In a large saucepan, combine pot roast, broth, picante sauce, tortellini and Italian seasoning. Bring to a boil, reduce heat, simmer for 10 minutes or until tortellini are tender. Top with shredded or grated Parmesan cheese. Serves 4