Author Notes
Quick and easy soup for light, weeknight dinners or cold, winter evenings. Love serving this with a side salad and fresh baguette for a complete meal. —Lillian Hughes
Ingredients
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4 cups
broth (chicken or vegetable)
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9 oz. package
cheese-filled tortellini (frozen or boxed)
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15 oz. can
cannellini beans, drained
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16 oz. can
chopped tomatoes
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1/2 cup
shredded fresh basil (or 2 tsp. dried)
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2 tablespoons
balsamic vinegar
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1 teaspoon
salt
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1/2 teaspoon
fresh ground pepper
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1/2 cup
fresh grated parmesan
Directions
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Bring broth to boil in large pot.
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Add tortellini and cook 6 to 10 minutes until tender.
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Stir in beans and tomatoes, reduce heat, and simmer 5 minutes.
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Remove from heat, and stir in basil, vinegar and salt.
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Ladle into bowls, and sprinkle with cheese and fresh pepper.
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