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Italian Tortellini Soup

1 large onion, chopped

4 carrots, sliced

2 stalks celery, sliced

3 cloves garlic, minced

1 tsp. dried thyme, crushed,

OR 1 T. chopped fresh thyme

1 (32 oz.) carton Swanson Chicken Broth

OR Natural Goodness Chicken Broth (4 c.)

2 medium zucchini, sliced

4 Italian plum tomatoes, chopped

1 1/2 c. frozen cheese-filled tortellini

1 (15 oz.) can red kidney beans, rinsed and drained

grated Parmesan cheese (optional)

Place onion, carrots, celery, garlic, thyme and 2 cups broth in stockpot. Heat to a boil.

Cover and cook over low heat 10 minutes or until onion is tender. Add remaining broth, zucchini, tomatoes, tortellini and beans. Heat to a boil. Reduce heat and cover. Cook 15 minutes or until tortellini is done. Serve with grated Parmesan cheese if desired.

Makes 6 servings.

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