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Zuppa Chili Tortellini

  • 2servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (8 3/4-ounce) packages frozen chili with beans

  2. 2 small zucchini

  3. 1 tablespoon olive oil

  4. 4 cups beef broth

  5. 1 (14 1/2-ounce) can diced tomatoes with garlic and onion

  6. 1 to 1 1/2 teaspoons dried Italian seasoning

  7. 1/4 cup dry red wine

  8. 1 (9-ounce) package refrigerated cheese-filled tortellini

  9. Toppings: sliced green onions, shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Thaw chili with beans in microwave at MEDIUM (50% power) 12 to 13 minutes; set aside.

  2. Cut zucchini in half lengthwise; cut halves into thin slices.

  3. Saute zucchini in hot oil in a Dutch oven until crisp-tender. Add chili with beans, broth, and next 3 ingredients. Bring to boil; cover, reduce heat, and simmer 10 minutes. Uncover and return to a boil; add tortellini, and cook 5 to 6 minutes or until tortellini is tender. Serve with desired toppings,

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