Tortellini Vegetable Soup

Name: Tortellini Vegetable Soup
Ingredients: 1 large onion, chopped; 2 celery ribs, chopped; 2 tablespoons canola oil; 2 cans (14-1/2 ounces each) beef broth; 1 cup each frozen corn, sliced carrots and cut green beans; 1 cup diced uncooked potatoes; 1 teaspoon dried basil; 1 teaspoon dried thyme; 1/2 teaspoon minced chives; 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 2 cups frozen beef or cheese tortellini

11 ingredients

2 steps

Ingredients

1 large onion, chopped
2 celery ribs, chopped
2 tablespoons canola oil
2 cans (14-1/2 ounces each) beef broth
1 cup each frozen corn, sliced carrots and cut green beans
1 cup diced uncooked potatoes
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon minced chives
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups frozen beef or cheese tortellini

Directions

1

In a Dutch oven or soup kettle, saute the onion and celery in oil. Add the broth, corn, carrots, beans, potatoes, basil, thyme and chives; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
2

Add the tomatoes and tortellini. Simmer, uncovered, for 4-5 minutes or until tortellini is heated through.