Cheese Tortellini Soup with Shrimp

4 cups (32 fluid ounces) reduced-sodium chicken or vegetable broth

1 container (15 ounces) BUITONI Refrigerated Marinara Sauce

1 cup white wine

1/4 teaspoon ground cayenne pepper

1 package (9 ounces) BUITONI Refrigerated Three Cheese Tortellini

1/2 pound (51/60 count) small cooked shrimp

1 cup loose-pack frozen petite peas , thawed

COMBINE broth, sauce, wine and pepper in large saucepan. Bring to a boil over medium-high heat. Add pasta; reduce heat to medium. Cook, stirring occasionally, for 10 minutes or until pasta is tender.

ADD shrimp and peas; cook for an additional 1 minute. Serve immediately.