Cheese Tortellini and Vegetable Soup |
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Prep Time: 1 Minutes Cook Time: 14 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This hearty soup is reminiscent of the Italian classic minestrone. Though minestrone traditionally uses macaroni, we've substituted fresh cheese tortellini for better flavor and to speed preparation. Serve with a tossed spinach salad to round out the meal. Ingredients:
1 (14 1/2-ounce) can diced tomatoes with garlic and onion, undrained |
1 (11 1/2-ounce) can condensed bean with bacon soup (such as campbell's), undiluted |
3 cups water |
1 (16-ounce) package frozen italian-style vegetables |
3/4 teaspoon dried italian seasoning |
1/4 teaspoon freshly ground black pepper |
1/2 (9-ounce) package fresh cheese tortellini |
1/4 cup grated parmesan cheese |
Directions:
1. Combine first 6 ingredients in a 4-quart saucepan; cover and bring to a boil over high heat. Add pasta; reduce heat to medium. Cook, partially covered, 7 minutes or until pasta and vegetables are tender. Stir in cheese.
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