Italian Tortellini Soup
Our Italian tortellini soup recipe is hearty, delicious and ready in less than an hour.Tender, cheese-filled tortellini pairs with kidney beans and fresh vegetables simmered in a savory broth. It's really delicious and sure to become a family favorite.
Ingredients
4 carrot, 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, crushed or 1 tablespoon chopped fresh thyme leaves
4 cups Swanson® Chicken Broth
2 medium zucchini, sliced (about 3 cups)
4 plum tomato, chopped
1.5 cups frozen cheese tortellini
1 can (15 ounces) kidney beans, rinsed and drained
2 tablespoons grated Parmesan cheese
1 large onion, chopped (about 1 cup)
2 stalks celery, sliced (about 1 cup)
3 cloves garlic, minced
1 teaspoon dried thyme, crushed or 1 tablespoon chopped fresh thyme leaves
4 cups Swanson® Chicken Broth
2 medium zucchini, sliced (about 3 cups)
4 plum tomato, chopped
1.5 cups frozen cheese tortellini
1 can (15 ounces) kidney beans, rinsed and drained
2 tablespoons grated Parmesan cheese
Instructions
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.
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.
Italian Tortellini Soup
Our Italian tortellini soup recipe is hearty, delicious and ready in less than an hour.Tender, cheese-filled tortellini pairs with kidney beans and fresh vegetables simmered in a savory...
Directions
Print
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.
Ingredients
4 carrot, sliced (about 2 cups)1 large onion, chopped (about 1 cup)2 stalks celery, sliced (about 1 cup)3 cloves garlic, minced1 teaspoon dried thyme, crushed or 1 tablespoon chopped fresh thyme leaves4 cups Swanson® Chicken Broth2 medium zucchini, sliced (about 3 cups)4 plum tomato, chopped1.5 cups frozen cheese tortellini1 can (15 ounces) kidney beans, rinsed and drained2 tablespoons grated Parmesan cheese
Curry Chicken, Rice & Veggie Bake
Classic chicken divan gets an ethnic twist...
Petite Bananas Foster Pastry Cups
Dress up your dessert table by serving the...
Creamy Shrimp and Scallop Shells
Sautéed shrimp and scallops are bathed in...
Hummus Veggie Toast
This hummus toast is perfect for days when...