Italian Tortellini Soup

admin 25/04/20 Recipes





Yield

6 servings

Prep Time

15

Cook Time

35



Ingredients

4: carrots, sliced

1 large: onion, chopped

2 stalks: celery, sliced

3 cloves: garlic, minced

1 teaspoon: dried thyme leaves, crushed

4 cups: Swansonֲ® Chicken Broth (Regular, Natural Goodnessג„¢ or Certified Organic)

2 medium: zucchini, sliced

4: plum tomatoes, chopped

1 1/2 cups: frozen cheese-filled tortellini

1 (15 ounce) can: red kidney beans, rinsed and drained

: Grated Parmesan cheese


Directions

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.


Nutrition

Calories: 216 kcal

Carbohydrates: 35.7 g

Cholesterol: 18 mg

Fat: 4.3 g

Fiber: 8.3 g

Protein: 11.5 g

Sodium: 996 mg



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