Pepperoni-Tortellini Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This soup is great on a cold night. I serve it with a crusty french bread. This is good without the pepperoni, also. Ingredients:
1 cup uncooked cheese tortellini (frozen works best) |
1 minced garlic clove |
2 (14 1/2 ounce) cans chicken broth |
1 (14 1/2 ounce) can whole tomatoes, undrained, cut up |
1 ounce pepperoni slice, halved |
1 teaspoon dried basil leaves |
2 tablespoons grated parmesan cheese |
Directions:
1. In a large, saucepan, combine tortellini, garlic and chicken broth; bring to a boil.
2. Reduce heat, simmer until tortellini is of desired doneness, approximately 15 minutes.
3. Stir in remaining ingredients except Parmesan cheese. Simmer an additional 5 minutes.
4. Ladle soup into serving bowls. Top each bowl with Parmesan cheese.
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