Tortellini-Basil Soup
For a different taste try using spinach, tri-color or pesto tortellini
Ingredients
- 3 10 1/2 oz Cans chicken broth
- 9 oz Package refrigerated cheese tortellini uncooked
- 15 oz Can navy beans, drained
- 1 Tomato chopped
- 1/2 C Fresh basil, crushed
- 2 Tbl Balsamic vinegar
- 1/3 C Fresh Parmesan cheese grated
- 1 Tsp Pepper
- Garnish - fresh basil sprigs
Instructions
- Bring broth to a boil in large Dutch oven
- Add tortellini and cook for 6 minutes or until tender
- Stir in beans and tomato. Reduce heat and simmer for 5 minutes or until thoroughly heated
- Remove from heat; stir in basil and vinegar
- Ladle soup into individual bowls; sprinkle each serving with cheese and pepper. Garnish with basil