Italian Tortellini Soup

You won't believe how good this simple soup tastes. Fresh vegetables,
hearty broth and cheese tortellini make for a mind-blowing entree soup!

Italian Tortellini Soup
from Campbell's Kitchen

Prep Time: 20 min. Cook Time: 35 min.

4 carrots, sliced (about 2 cups)
1 large onion, chopped (about 1 cup)
2 stalks celery, sliced (about 1 cup)
3 cloves garlic, minced
1 tsp. dried thyme leaves, crushed or 1 tablespoon chopped fresh thyme
leaves
4 cups Swanson(R) Chicken Broth (Regular, Natural Goodness(TM) or
Certified Organic)
2 medium zucchini, sliced (about 3 cups)
4 plum tomatoes, chopped
1 1/2 cups frozen cheese-filled tortellini
1 can (15 ounces) 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. Serves 6.

Kitchen Clip:
Serve this soup with a salad made with a sturdy lettuce like romaine,
topped with Parmesan cheese, tomatoes and creamy Italian dressing.
Received on Wed Oct 7 16:58:01 2009