Italian Tortellini Soup

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



by 4  people


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Servings: 6
Prep Time: 20 mins
Total Time: 55 mins
Related Categories: Pasta, Soup, Tortellini, Vegetable Soup
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Ingredients
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    4   
    carrots, sliced (about 2 cups)
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    1   
    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   teaspoon 
    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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    2   
    medium zucchini, sliced (about 3 cups)
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    4   
    plum tomatoes, chopped
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    1 1/2  cups 
    frozen cheese-filled tortellini
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    1  15  ounce can 
    red kidney beans, rinsed and drained
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    Grated Parmesan cheese

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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Creamy Tortellini Soup

A white sauce mix and dried tortellini make this satisfying soup recipe extra easy; stirring in the spinach at the last minute gives it fresh-from-the garden flavor.

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