Italian Tortellini Soup


  • 1 small onion, finely chopped
  • 2 medium zucchini, halved, cut into 1-inch slices
  • 2 (14 1/2 oz.) cans ready-to-serve vegetable or chicken broth
  • 1 (28 oz.) can crushed or diced tomatoes, undrained
  • 1 (15.5-oz.) can great northern beans, drained and rinsed
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbsp. dried basil leaves
  • 1 (8-oz.) pkg. uncooked dry cheese-filled tortellini


In a 4 to 6-quart slow cooker, combine all ingredients except basil and tortellini; mix well. Cover; cook on low setting for 6 to 8 hours.

About 20 minutes before serving, stir basil and tortellini into stew. Increase heat setting to high; cover and cook an additional 20 minutes or until tortellini are tender.

Source: Progresso

By LRP from LWL, MA


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Anonymous Flag
September 29, 20100 found this helpful

This sounds so good, LRP, and with Winter coming on I am going to give it a try! :-)

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