Italian Tortellini Soup
Recipe from Swanson Broth & Stock

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


Italian Tortellini Soup

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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
  • 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  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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  • 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  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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Tomato-Tortellini Soup

Cream cheese and tomato soup make a rich and creamy base for this four-ingredient tortellini soup recipe that can be prepared in just 15 minutes.

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