1In Dutch oven or large saucepan, bring 6 cups water to a boil. Add tortellini and frozen vegetables; return to a boil. Boil 7 to 9 minutes or until tortellini and vegetables are tender.
2Meanwhile, in small saucepan, combine cheese spread and milk. Cook over low heat 4 to 5 minutes, stirring frequently, until thoroughly heated.
3Drain tortellini and vegetables; return to Dutch oven or place in serving bowl. Add cheese spread mixture and pepper; stir gently until well mixed.