Basil Tortellini Soup
This soup is delicious, colorful and quick. I keep the ingredients on hand for a fast meal with a loaf of crusty bread. It's also good warmed up the next day—if there's any left! —Jayne Dwyer-Reff of Fort Wayne, Indiana
- Preparing Time: 30 minutes
- Total Time: 20 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains pasta
contains dairy
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 1/2 cups chicken broth
- 1 package cheese tortellini
- 1 can kidney or canneloni beans
- 1 cup fresh tomato chopped
- 2 tablespoon balsamic vinegar
- 1/3 cup shredded parmesan
- Carbohydrate 47.7266088823864 g
- Cholesterol 40.5966659 mg
- Fat 9.61963528321521 g
- Fiber 5.56215893954002 g
- Protein 19.8050812699314 g
- Saturated Fat 4.96414130403839 g
- Serving Size 1 1 Serving (376g)
- Sodium 1519.60139354117 mg
- Sugar 42.1644499428463 g
- Trans Fat 1.09883849292599 g
- Calories 356 calories
In a large saucepan, bring broth to a boil. Add tortellini; cook for 7-9 minutes or until tender. Stir in the beans, tomato and basil. Reduce heat; simmer, uncovered, for 5 minutes. Add the vinegar, salt and pepper. Serve with cheese. Yield: 6 servings.
