 |
Prep Time: 6 Minutes Cook Time: 26 Minutes |
Ready In: 32 Minutes Servings: 6 |
|
Ingredients:
2 teaspoons olive oil |
1 1/4 cups chopped onion (about 1 medium) |
2 garlic cloves, minced |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 (28-ounce) can crushed tomatoes |
1/2 cup water |
1 teaspoon sugar |
1 teaspoon dried basil |
1/4 teaspoon black pepper |
1 (9-ounce) package refrigerated three-cheese tortellini |
1/4 cup (1 ounce) pre-shredded fresh parmesan cheese |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add broth and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add tortellini; simmer, uncovered, 5 to 7 minutes or until pasta is tender. Ladle soup into bowls; sprinkle with Parmesan cheese.
|
|