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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Swanson.