Italian Tortellini Soup

Tender, cheese-filled tortellini turns this hearty bean and vegetable soup into a family favorite.


Italian Tortellini Soup

by 3  people


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Servings: 6
Prep Time: 20 mins
Total Time: 55 mins
Related Categories: Pasta, Tortellini, Vegetable Soup

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Ingredients
  • carrots, sliced (about 2 cups)
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  • large onion, chopped (about 1 cup)
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  • 2 stalks
    celery, sliced (about 1 cup)
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  • 3 cloves
    garlic, minced
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  • 1 tsp.
    dried thyme leaves, crushed or 1 tablespoon chopped fresh thyme leaves
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  • 4 cups
    Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
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  • medium zucchini, sliced (about 3 cups)
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  • plum tomatoes, chopped
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  • 1 1/2 cups
    frozen cheese-filled tortellini
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  • 1 can
    (15 ounces) red kidney beans, rinsed and drained
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  •  
    Grated Parmesan cheese
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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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Italian Vegetable Soup
Italian Vegetable Soup

If you love your veggies, try this slow cooker soup recipe for dinner tonight. Top with pesto and a sprinkling of Parmesan cheese to give it that Italian edge.

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