Yield: 16 servings 4 stalks celery, thinly sliced 2 small onions, chopped 2 lbs. lamb, boneless leg or shoulder, cut into 1/2-in. cubes 1 gal. fat-free chicken broth 2 pkgs. refrigerated cheese tortellini (9 oz. each) 2 cans chopped tomatoes (15 oz. each) 2 lbs. frozen mixed vegetables 4 tsps. garlic salt 4 tsps. Italian seasoning as needed Parmesan cheese, grated (optional) Spray a large pot with nonstick cooking spray. add celery and onion and cook over medium-high heat for about 2 ...

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