Tortellini, Tomato, and White Bean Soup |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This was a pantry/refrigerator cleaning day soup that I made several years ago and have tried a few additional times with varying ingredients. I like this rendition the best. Ingredients:
6 cups fresh cheese tortellini |
1 zucchini, chopped in bite sized pieces |
1 summer squash, chopped in bite sized pieces |
3 cups chicken stock |
28 ounces stewed tomatoes, unseasoned |
1 teaspoon dried italian seasoning |
1 garlic clove, minced |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 (15 ounce) can white beans |
1/4 teaspoon hot sauce |
Directions:
1. Combine tomatoes, chicken stock, salt, pepper, garlic, and italian seasoning in a soup pot and bring to a boil. Reduce heat and simmer for 10 minutes.
2. Add tortellini, squash, zucchini, beans, and hot sauce. Bring back up to a boil over medium high heat. Cover and reduce heat to a simmer for another 10 minutes, or until tortellini and vegetables are tender.
3. Check the seasoning, add extra if desired. Enjoy!
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