Tortellini Vegetable Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Tomatoes, carrots, green beans, potatoes, corn and celery are the perfect complements to convenient frozen tortellini in this heartwarming soup. Add a crusty loaf of bread and a green salad, and dinner is ready in no time. Deborah Hutchinson Enfield, Connecticut Ingredients:
1 large onion, chopped |
2 celery ribs, chopped |
2 tablespoons canola oil |
2 cans (14-1/2 ounces each) beef broth |
1 cup each frozen corn, sliced carrots and cut green beans |
1 cup diced uncooked potatoes |
1 teaspoon dried basil |
1 teaspoon dried thyme |
1/2 teaspoon minced chives |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
2 cups frozen beef or cheese tortellini |
Directions:
1. In a Dutch oven or soup kettle, saute the onion and celery in oil. Add the broth, corn, carrots, beans, potatoes, basil, thyme and chives; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
2. Add the tomatoes and tortellini. Simmer, uncovered, for 4-5 minutes or until tortellini is heated through. Yield: 10 servings (2-1/2 quarts).
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