Description
A recipe for Italian Tortellini Soup

Ingredients

• 1 large onion, chopped
  
• 4 carrots, sliced
  
• 2 stalks celery, sliced
  
• 3 cloves garlic, minced
  
• 1 teaspoon dried thyme, crushed or 1 tablespoon chopped fresh thyme
  
• 1 carton (32 ounces) Swanson Chicken Broth or Natural Goodness Chicken Broth (4 cups)
  
• 2 medium zucchini, sliced
  
• 4 Italian plum tomatoes, chopped
  
• 1 1/2 cups frozen cheese-filled tortellini
  
• 1 can (15 ounces) red kidney beans, rinsed and drained
  
• Grated Parmesan cheese (optional)

Preparation
Prep Time: 15 minutes Cook Time: 35 minutes

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.

Nutrition
no information available

Serves
Makes 6 servings

Variations
no information available