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
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Ingredients

  • 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

Preparation

  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.

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