Italian Tortellini Soup
Recipe from
Swanson Broth & Stock
Tender, cheese-filled tortellini turns this hearty bean and vegetable soup into a family favorite.
Servings:
6
Prep Time:
20 mins
Total Time:
55 mins
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Ingredients
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4carrots, sliced (about 2 cups)see savings
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1large onion, chopped (about 1 cup)see savings
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2 stalkscelery, sliced (about 1 cup)see savings
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3 clovesgarlic, mincedsee savings
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1 tsp.dried thyme leaves, crushed or 1 tablespoon chopped fresh thyme leavessee savings
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4 cupsSwanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)see savings
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2medium zucchini, sliced (about 3 cups)see savings
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4plum tomatoes, choppedsee savings
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1 1/2 cupsfrozen cheese-filled tortellinisee savings
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1 can(15 ounces) red kidney beans, rinsed and drainedsee savings
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Grated Parmesan cheesesee savings
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Directions
1.
Place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6-quart saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender.
2.
Add the remaining broth, zucchini, tomatoes, tortellini and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the tortellini is tender. Serve with grated Parmesan cheese if desired.
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