Tomato and Veggie Soup with Tortellini
Warm the house and fill fussy bellies with a hearty soup that’s loaded with flavour and lots of hidden veggies.
- In large saucepan,heat oil over medium heat; cook onion,carrots,celery,zucchini and red pepper for about 10 minutes or until softened. Stir in broth and soup; bring to boil.
- Reduce heat and simmer for 20 minutes or until vegetables are tender. Transfer to blender; pulse until very smooth. Return to saucepan and bring to simmer. Add tortellini; simmer,stirring often,for 7 or 8 minutes or until cooked through. Stir in lemon juice.
If you like,make a double batch and save half in the freezer to pull out on busy nights.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup
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