Shelly's Recipe

* ITALIAN TORTELLINI SOUP*

Category: Soups

1 large onion, chopped
4 carrots, sliced
2 stalks celery, sliced
3 cloves garlic, minced
1 tsp dried thyme leaves (crushed)
1 carton (32 oz) chicken broth
2 medium zucchini, sliced
4 Italian plum tomatoes, chopped
1 1/2 cups frozen cheese-filled tortellini
1 can (15 oz) red kidney beans, rinsed and drained
Grated Parmesan cheese (optional)

Place onion, carrots, celery, garlic, thyme and 2 cups broth in saucepot. Heat to a boil. Cover and cook over low heat 10 minutes or until onion is tender.

Add remaining broth, zucchini, tomatoes, tortellini and and beans. Heat to a boil. Cover. Cook 15 minutes or until tortellini is done. Serve with grated Parmesan cheese if desired. Serves 6