Italian Tortellini Soup

Campbell's Italian Tortellini Soup Recipe

Tender, cheese-filled tortellini turns this hearty bean and vegetable soup into a family favorite.

At a glance

Prep

20 min.

Total

55 min.

Serves

6

Servings: 1/4 cups per serving

Cook: 35 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

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 teaspoon dried thyme, crushed or 1 tablespoon chopped fresh thyme leaves
4 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
2 medium zucchini, sliced (about 3 cups)
4 plum tomatoes, chopped
1 1/2 cups frozen cheese tortellini
1 can (15 ounces) canned kidney beans, rinsed and drained
2 tablespoons grated Parmesan cheese

How to Make It

  • 1

    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.

  • 2

    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.

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RID#25653

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