Floridanative Tortellini Soup |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The original recipe for this soup was from Cooking Light Annual Recipes (1996). I adjusted it to suit our tastes. It's been a while since I made this particular soup, but I remember the first time I made it, I added some lean ground beef (we ate more meat then) and mixed up the spices a bit. It's a nice mixture and you can really adjust to your taste without fear. Serve with some warm crusty bread. Ingredients:
2 tablespoons virgin olive oil |
1 medium onion, peeled and finely diced |
4 cups prepared low sodium chicken broth |
1 (9 ounce) package uncooked cheese tortellini |
1 (15 ounce) can cannellini beans, drained and rinsed |
1 cup chopped tomatoes or 1 (15 ounce) can diced tomatoes with juice |
1/2 cup shredded fresh basil or 2 tablespoons dried basil |
1 teaspoon dried oregano |
2 tablespoons balsamic vinegar |
1/4 teaspoon sea salt |
1/3 cup fresh grated parmesan cheese |
1 1/2 teaspoons fresh ground black pepper |
Directions:
1. In a large stock pot, heat olive oil and saute onion until soft. Do not brown.
2. Add chicken broth and bring to a boil.
3. Add tortellini and cook 6 minutes or until tender.
4. Stir in beans and tomatoes. Add basil, oregano, salt and pepper.
5. Reduce heat and simmer 15 minutes.
6. Remove from heat. Stir in vinegar. Let sit for 5 minutes.
7. Ladle soup into individual bowls. Sprinkle evenly with parmesan cheese and top with additional fresh ground pepper.
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