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Italian Tortellini Stew

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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

What You'll Need:
  • 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
What To Do:
  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

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