Italian Tortellini Soup

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

Italian Tortellini Soup
20 mins
55 mins
by 4.5 4  people
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Pasta, Soup, Tortellini, Vegetable Soup
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  • 4 carrots, sliced (about 2 cups)
  • 1 large onion, chopped (about 1 cup)
  • 2 stalks celery, sliced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme leaves, crushed or 1 tablespoon chopped fresh thyme leaves
  • 4 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
  • 2 medium zucchini, sliced (about 3 cups)
  • 4 plum tomatoes, chopped
  • 1 1/2 cups frozen cheese-filled tortellini
  • 1 15 ounce can red kidney beans, rinsed and drained
  • Grated Parmesan cheese
Related Video
How to Make Onion Soup

This onion soup is one of the simpler French recipes to make and combines a salty-sweet flavor.

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.
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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