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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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In Chesterfield, Missouri, Beth Daley combines packaged tortellini and canned goods to quickly bring this hearty soup to the table. Basil and Parmesan cheese round out the flavor of this family favorite. Ingredients:
4 cups chicken broth |
1 package (9 ounces) refrigerated cheese tortellini |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 can (14-1/2 ounces) italian diced tomatoes, undrained |
1-1/2 teaspoons dried basil |
1 tablespoon red wine vinegar |
shredded parmesan cheese and coarsely ground pepper, optional |
Directions:
1. In a large saucepan, bring broth to a boil. Stir in tortellini. Reduce heat; simmer, uncovered, for 4 minutes, stirring occasionally. Stir in the beans, tomatoes and basil. Simmer for 4-6 minutes or until pasta is tender. Stir in the vinegar. Sprinkle with cheese and pepper if desired. Yield: 6 servings.
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