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...
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.
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
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