Vegetable Tortellini Soup Recipe

Name: Vegetable Tortellini Soup Recipe
Total time: 7 min
Ingredients: 2 (8-oz.) packages refrigerated prechopped celery, onion, and bell pepper mix; 1/2 teaspoon pepper; 1 medium zucchini, coarsely chopped; 1 (32-oz.) container chicken broth; (16-oz.) package frozen baby corn, bean, pea, and carrot mix; 1 (15.5-oz.) can cannellini beans, drained; 1 (14.5-oz.) can diced tomatoes with basil, oregano, and garlic, undrained; 1 (9-oz.) package refrigerated cheese tortellini; Garnish: shredded Parmesan cheese

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Total: 7 hours, 33 minutes

Servings: 6

Cost: $4.54 /serving

Author : Southern Living

Ingredients

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2 (8-oz.) packages refrigerated prechopped celery, onion, and bell pepper mix1/2 teaspoon pepper1 medium zucchini, coarsely chopped1 (32-oz.) container chicken broth(16-oz.) package frozen baby corn, bean, pea, and carrot mix1 (15.5-oz.) can cannellini beans, drained1 (14.5-oz.) can diced tomatoes with basil, oregano, and garlic, undrained1 (9-oz.) package refrigerated cheese tortelliniGarnish: shredded Parmesan cheese

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Instructions

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Step 1

Heat a large nonstick skillet over medium-high. Coat pan with cooking spray. Add celery mixture, and sauté 5 minutes or until tender. Transfer mixture to a 5-quart slow cooker. Stir in pepper and next 5 ingredients. Cover and cook on LOW for 7 hours.

Step 2

Increase heat to HIGH; add tortellini. Cover and cook 18 minutes or until pasta is tender. Garnish, if desired.

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