Italian Tortellini Soup(Vegetarian) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Cheese-filled tortellini turns this hearty bean and vegetable soup into a family favorite! Add other vegetables of your choice. You can add vegetarian sausage to this if you wish! :) From Cambell's. Ingredients:
4 carrots, sliced (about 2 cups) |
1 large onion, chopped (about 1 cup) |
2 stalks celery, sliced (about 1 cup) |
3 garlic cloves, minced |
1 teaspoon dried thyme leaves, crushed (or 1 tablespoon chopped fresh thyme leaves) |
1/2 teaspoon dried basil (or 1 tsp. fresh) |
4 cups vegetable broth (for meat eaters may use chicken broth) |
2 medium zucchini, sliced (about 3 cups) |
4 plum tomatoes, chopped (or use 14 oz. can diced tomatoes if you wish) |
1 1/2 cups frozen cheese-filled tortellini (or 9 oz. box dried) |
1 (15 ounce) can red kidney beans, rinsed and drained (or beans of choice) |
grated parmesan cheese (to garnish) |
Directions:
1. Place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6-quart saucepot.
2. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender.
3. Add the remaining broth, zucchini(or/and vegs. of choice), tomatoes(fresh or canned), 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.
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