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Total Time:
Prep Time: 10 min
Cook Time: 15 min

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Ingredients

For 8 Servings

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2 (14.5 oz) cans chicken broth
1 (16 oz) package cheese tortellini
1 (14.5 oz) can italian-style diced tomatoes
1 (15.5 oz) can white kidney beans ( cannellini), rinsed and drained
1/2 zucchini, sliced
1 tbsp red wine vinaigrette
1 tsp basil
ground black pepper to taste
1/4 cup grated parmesan cheese , or to taste

Directions

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1 Bring chicken broth to a boil in a large pot; cook tortellini in boiling broth until tender, about 6 minutes.
2 Stir tomatoes, beans, zucchini, red wine vinaigrette, basil, and black pepper into the broth; cook until the zucchini is tender, about 6 minutes more. Top with Parmesan cheese to serve.

Directions

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1. Bring chicken broth to a boil in a large pot; cook tortellini in boiling broth until tender, about 6 minutes.

2. Stir tomatoes, beans, zucchini, red wine vinaigrette, basil, and black pepper into the broth; cook until the zucchini is tender, about 6 minutes more. Top with Parmesan cheese to serve.

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