Heat the tortellini, soup and broth in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to medium. Cook for 5 minutes. Stir in the asparagus and cook for 10 minutes or until the tortellini is tender and the soup mixture is thickened, stirring occasionally.Stir in the bacon. Season to taste. Serve with cracked black pepper, if desired.
16 ounces uncooked frozen cheese tortellini1 can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Soup1 carton (32 ounces) Swanson® Natural Goodness® Chicken Broth1.5 pounds asparagus, trimmed and cut into 1 1/2-inch pieces (about 3 cups) or 1 1/2 cups thawed frozen peas4 strips bacon, cooked and crumbled
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