Non-stick cooking spray 1¼ cup onion, fresh and chopped 1 tbsp. garlic powder 2¼ tbsp. basil, dried and crushed 1/6 tsp. ground black pepper 3 qts diced canned tomatoes, incl. liquids 2 gal chicken broth 3 lbs. cheese tortellini, frozen, 3½ lbs. fresh summer squash, sliced grated parmesan cheese
Spray steam-jacketed kettle or stock pot with non-stick cooking spray. Add onions, garlic, basil, and pepper. Cover; cook 8 to 10 minutes or until onions are tender. Add tomatoes. bring to a boil. Reduce heat; cover; simmer 15 minutes.
Prepare broth according to package directions. Add tomatoes. Add tortellin; simmer covered 12 to 15 minutes. (CCP: Internal temperature must reach 165ºF or higher for 15 seconds.) Add squash, simmer covered 3 to 5 minutes or until tender (CCP: Hold for service at 140ºF or higher.) Garnich each serving with 1 teaspoon parmesan cheese.