This soup with it’s delicious combination of onion, carrots, celery, zucchini, tortellini and more is great served as either an entree or a sidedish.
1 large onion, chopped
4 carrots, sliced
2 stalks celery, sliced
3 cloves garlic, minced
1 teaspoon dried thyme, crushed or 1 tablespoon chopped fresh thyme
1 carton (32 ounces) chicken broth
2 medium zucchini, sliced
4 Italian plum tomatoes, chopped
1-1/2 cups frozen cheese-filled tortellini
1 can (15 ounces) 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 minutes or until onion is tender.
Add remaining broth, zucchini. tomatoes, tortellini and beans. Heat to a boil, cover.
Cook 15 minutes or until tortellini is done. Serve with grated Parmesan cheese if desired.
Serves 6