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Tortellini Soup




Source of Recipe


Marla


List of Ingredients




Serving Size: 4

2 tablespoons olive oil

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 (14 1/2 ounce) cans chicken broth

1/2 cup water

1 (15 ounce) can red kidney beans -- rinsed and drained

2 tablespoons Worcestershire sauce

1 package refrigerated tortellini pasta



Recipe



Heat oil in a 6-quart saucepot or Dutch oven over medium-high heat. Add

vegetables, tomatoes and garlic. Cook and stir 5 minutes or until the

vegetables are crisp-tender.

Add the chicken broth, 1/2-cup water, beans and Worcestershire sauce. Heat

to boiling. Stir in pasta. Return to boiling. Cook 5 minutes or until the

pasta is tender, stirring occasionally.

Substituting low fat or fat free ingredients can lower the fat and

cholesterol in a recipe.