I made this stew/soup for dinner last night...it was so yummy and healthy. I subsituted a can of Ro-Tel for some of the crushed tomatoes...to add a little kick...
Italian Tortellini Stew
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 Kidney 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 (small/about 8-ounces) package cheese-filled tortellini
In a soup pot, heat oil over medium heat. Add carrot, celery, and onion, and cook 5 minutes, stirring occasionally.
Stir in tomatoes, beans, chicken broth, basil, salt and pepper. Bring to a boil then reduce heat to low, cover, and simmer 30 minutes.
Add zucchini and tortellini then bring to a boil; reduce heat to low and simmer uncovered for 10 minutes, or until tortellini are tender.
Enjoy
2 comments:
I am going to have to try this!
I once had a friend who made this for me so I am going to give your recipe a try. Thanks for posting it.
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