Italian Tortellini Stew

Why do we love one-pots so much? Besides the obvious, the easy cleanup, they allow us to cook a family-sized meal all at once, using a variety of our favorite off-the-shelf ingredients!

Serves: 9

Cooking Time: 45 min

Ingredients

• 1 tablespoon vegetable oil
• 1 carrot, finely chopped
• 1 rib celery, finely chopped
• 1 onion, chopped
• 1 (28-ounce) can crushed tomatoes, undrained
• 1 (15.5-ounce) can Great Northern beans, drained and rinsed
• 1 (32-ounce) container ready-to-serve chicken broth
• 2 tablespoons dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium zucchini, cut into 1/2-inch chunks
• 1 (8-ounce) package dried cheese-filled tortellini

Instructions

1. In a soup pot, heat oil over medium heat. Add carrot, celery, and onion, and cook 5 minutes, stirring occasionally.
    
2. Stir in tomatoes, beans, chicken broth, basil, salt and pepper. Bring to a boil then reduce heat to low, cover, and simmer 30 minutes.
    
3. Add zucchini and tortellini then bring to a boil; reduce heat to low and simmer uncovered for 15 minutes, or until tortellini are tender.

Recipe courtesy of Progresso Soup