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Tortellini and Bean Soup

Tortellini and Bean soup


  • 1 teaspoon olive oil
  • 2 cups roughly chopped white onions
  • 1 small red bell pepper, seeded and roughly chopped
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 2/3 cup water
  • 2 cups roughly chopped raw spinach
  • 1 (16-ounce) can no-salt-added navy beans, drained
  • 1 (14.5-ounce) can low-sodium chicken broth
  • 1 (14.5-ounce) can no-salt-added whole tomatoes
  • 1 (14-ounce) can artichoke hearts packed in water, drained
  • 9 ounces cheese tortellini


  1. Heat the oil in a soup pot over medium-high heat.
  2. Add the onions, bell pepper, garlic, and Italian seasoning to the pot.
  3. Sauté, stirring occasionally, for 5 minutes or until the ingredients are tender.
  4. Add the water, spinach, beans, broth, tomatoes with their juice, and artichokes to the pot.
  5. Raise the heat to high and bring to a boil.
  6. Lower the heat and simmer for 2 minutes.
  7. Add the tortellini to the pot and cook until thoroughly heated, about 7 minutes.
  8. Serve.
  9. Makes 6 servings.
  10. Serving size: 1½ cups.




Crock Pot Chicken Noodle Soup


  • 1 whole chicken (2 1/2-3 1/2 lbs.)
  • 3-4 cans Swanson chicken broth
  • 1 (8 oz.) pkg. frozen mixed vegetables (corn, zucchini, carrots)
  • 1 (8 oz.) pkg. lg. egg noodles, cooked
  • Salt and pepper to taste


  1. Turn crock pot to high position.
  2. Wash whole chicken and clean out insides.
  3. Place whole chicken in crock pot, cover and cook on high for 3-4 hours or until chicken falls off bones.
  4. Remove chicken, let it cool.
  5. While chicken is cooling, put 3-4 cans of chicken broth into the crock pot and change temperature to low.
  6. Next de-bone entire chicken and put into crock pot with broth.
  7. Add frozen vegetables and spices and cook on low for 1 hour.
  8. During that time, cook egg noodles according to package directions.
  9. When the noodles are done, add them to the crockpot and season to taste.
  10. Cook 1/2 hour longer.

Serves 8 to 10 people

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