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    Italian Tortellini Soup Italian Tortellini Soup

    Prep: 15 min - Cook: 35 min

    1 large onion, chopped
    4 carrots, sliced
    2 stalks celery, sliced
    3 cloves garlic, minced
    1 tsp. dried thyme leaves (crushed) OR 1 tbsp. chopped fresh thyme
    1 carton (32 oz.) Swanson® Chicken Broth OR Natural Goodness™ Chicken Broth
    2 medium zucchini, sliced
    4 Italian plum tomatoes, chopped
    1 1/2 cups frozen cheese-filled tortellini
    1 can (15 oz) red kidney beans, rinsed and drained
    Grated Parmesan cheese (optional)


    PLACE onion, carrots, celery, garlic, thyme and 2 cups broth in saucepot. Heat to a boil. Cover and cook over low heat 10 min. or until onion is tender.

    ADD remaining broth, zucchini, tomatoes, tortellini and and beans. Heat to a boil. Cover.

    COOK 15 min. or until tortellini is done. Serve with grated Parmesan cheese if desired.

    Makes 6 servings

    This recipe created by Swanson.

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