Italian Cabbage Soup
- Products in this Recipe:
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- Prep time:
- 6 min.
- Cook time:
- 15 min.
- Total time:
- 21 min.
- Yield:
- 6 Servings
- Ingredients (Paragraphs)
- 1 (16 oz.) jar Sweet & Sour Red Cabbage, not drained
- 2 tsp. olive oil
- 1 medium bell pepper, diced about 1/2"
- 2 tsp. fresh thyme, chopped
- 2 cloves garlic, finely chopped
- 4 cups chicken broth
- 2 cups water
- 1 cup dried cheese tortellini
- 1 (15 oz.) can Great Northern Beans, drained and rinsed
- 1 medium zucchini, quartered lengthwise, then sliced 1/4" thick
- 1 small tomato, chopped
- Salt and black pepper, to taste
- Parmesan Cheese (optional)
Directions
Drain cabbage well (reserving liquid). Set cabbage and liquid aside. Heat oil in large (4-1/2 quart) pot. Cook bell pepper, thyme and garlic 3 to 5 minutes, until pepper begins to soften. Add broth, water, tortellini, and beans; bring to boil. Reduce heat and simmer, partially covered, 5 minutes, stirring occasionally. Add zucchini and continue simmering, partially covered, until zucchini and tortellini are just tender, about 5 minutes. Stir in cabbage, 2 tablespoons reserved cabbage liquid and tomato; add salt and pepper. Sprinkle with Parmesan, if desired.
