Garlic-Basil Tortellini Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I created the recipe through trial and error. I make it with vegetable broth, but feel free to use chicken broth if you prefer. It is a quick fix with frozen pasta and canned beans, it's sure to heat up the chilliest of winter nights.Linda Kees, Boise, Idaho Ingredients:
2 garlic cloves, minced |
1 teaspoon butter |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth |
1/2 cup water |
1/3 cup minced fresh basil |
1/4 teaspoon pepper |
2-1/2 cups frozen cheese tortellini |
1 can (19 ounces) white kidney beans or cannellini beans, rinsed and drained |
2 tablespoons balsamic vinegar |
1/4 cup shredded parmesan cheese |
Directions:
1. In a large saucepan, saute garlic in butter until tender. Stir in the broth, water, basil and pepper. Bring to a boil. Stir in tortellini. Reduce heat; simmer, uncovered, for about 3 minutes or until tortellini begins to float. Stir in beans and vinegar; heat through. Sprinkle with Parmesan cheese. Yield: 4 servings.
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