1 (14.5 oz.) can chicken broth                       
1 medium potato, peeled and cubed 
1 medium onion, chopped     
1 medium carrot, chopped                
1 celery rib, chopped             
1/2 cup frozen peas                             
1 bay leaf
1 tsp. Italian seasoning
1/8 tsp. pepper
1/2 cup small shell pasta, cooked and drained
1 (14.5 oz.) can diced tomatoes, (undrained)

In a large pan, combine first 9 ingredients. Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.

Add the pasta and tomatoes; heat through.  Discard bay leaf before serving.

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