Basil Tortellini Soup

Photo: psfreeman

This soup is delicious, colorful and quick. Serve with a loaf of crusty bread. Also good warmed up the next day. From Jayne Dwyer-Reff: Fort Wayne, Indiana. Serving Accompaniment: Turkey Tomato Pizza. Recipe published in Light & Tasty October/November 2001.

Yield: 6 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • 4 1/2 cup(s) chicken broth
  • 1 9-ounce package(s) refrigerated cheese tortellini
  • 1 15-ounce can(s) white kidney or cannellini beans, rinsed and drained
  • 1 cup(s) chopped fresh tomato
  • 1/3 to 1/2 cup(s) shredded fresh basil
  • 1 to 2 tablespoon(s) balsamic vinegar
  • 1/4 teaspoon(s) salt
  • 1/8 to 1/4 teaspoon(s) pepper
  • 1/3 cup(s) shredded Parmesan cheese


  1. • In a large saucepan, bring broth to a boil. Add tortellini; cook for 7-9 minutes or until tender.
  2. • Stir in the beans, tomato and basil. Reduce heat; simmer, uncovered, for 5 minutes. Add the vinegar, salt and pepper. Serve with cheese.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Basil Tortellini Soup Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy