Recipe by Campbell's Kitchen
"This hearty pasta and bean soup features cheese-filled tortellini, zucchini, tomatoes and other vegetables simmered in chicken broth."
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dried thyme leaves, crushed
Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
plum tomatoes, chopped
1 1/2 cups
frozen cheese-filled tortellini
1 (15 ounce) can
red kidney beans, rinsed and drained
Grated Parmesan cheese
This was so good! The only change I made was the plum tomatoes. I didnt have any so I used a small can of diced tomatoes (drained).
Did I do something wrong? I followed the recipe exactly and it was so bland except the tortellini itself. Perhaps a different broth could have helped, but I used a lower sodium healthy one like the one in the recipe. Very disappointed... :(
Simply delicious! I made this for a ladies lunch. Not many of us like zucchini so I substituted a bit of fresh spinach for it. (Though you should add the spinach late, for around five minutes of cooking time to retain its freshness.) I also added a sprig of fresh rosemary since I had it on hand. The soup was an instant hit! Thanks for the yummy recipe!
This one's a keeper! I might omit zucchini next time, it got too soggy... maybe just cut them thicker
Loved this, tho’ I did improvise somewhat (and once I tinkered with it a 5-star soup). I detested carrots as a kid and still do – and I detest the sweetness they lend to stocks and soups, so I left them out. I didn’t cook the celery and onion in the broth itself, but instead sweated them in some olive oil and added minced garlic. For the broth I preferred beef to chicken for its heartier flavor, and I just happened to have some homemade in the freezer that I had made with the bones of a prime rib roast – and the bits of beef in it were nice in this soup. I omitted the thyme, and frankly used no other seasoning than a good glug of red wine and a finish of freshly grated Parmigiano-Reggiano at the end. Sure, additional or different vegetables could be used, but I enjoyed the simplicity of just the zucchini and plum tomatoes (if you can’t find red-ripe ones, DO use a good canned tomato instead for best flavor). I had the cutest little teeny squash-filled ravioli (from Italy) and used that instead of the tortellini. As for the beans, I used the more fitting, in my humble opinion, cannellini beans (white kidney beans) rather than the red. This was excellent and unbelievably prepared in the time it took to boil the pasta.
This was very tasty! I substituted one bag of mixed frozen soup vegetables for all the veggies listed, and didn't add tomatoes. I also added fresh spinach and Italian seasoning. I made it for a "soup day" at work and it was all gone in 20 minutes!
Made just as written. It was quite tasty but missing a bit of zing. I think some ground mild Italian sausage would add the kick it is missing. I added white pepper to my servings and that helped a bit. Very hearty and comforthing! One hint--I cook the tortellini in a separate pot--that helps it from absorbing so much of the broth.
This soup sure puts the one I made last time to shame. My tortellini soup was basically broth and torts. The beans give it a nice pasta-fazooool taste to it. I had no celery. I had no onions. I DID have bell peppers, which gave it the celery crunch, and I had onion flakes. I also added the rosemary, and basil, and oregano. Couldn't help myself. You could smell it all the way upstairs. Mmmmm. Hearty.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Tortellini Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 39
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