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HEARTY TORTELLINI SOUP
1 small red onion, chopped
2 medium carrots, chopped
2 ribs celery, thinly sliced
1 small zucchini, chopped
2 plum tomatoes, chopped
2 cloves garlic, minced
2 cans (14 1/2 ounces each) chicken broth
1 can (15 to 19 ounces) red kidney beans, rinsed and drained
2 tablespoons FRENCH'S® Reduced Sodium Worcestershire Sauce (30 % less Sodium)
1 package (9 ounces) refrigerated tortellini pasta
Heat 2 tbsp. oil in 6-quart saucepot or Dutch oven over medium-high heat. Add vegetables, tomatoes and garlic. Cook and stir 5 minutes or until vegetables are crisp-tender.
Add chicken broth, 1/2 cup water, beans and Worcestershire. Heat to boiling. Stir in pasta. Return to boiling. Cook 5 minutes or until pasta is tender, stirring occasionally. Serve with crusty bread and grated Parmesan cheese, if desired.