Tomato Tortellini Basil Soup

By Lillian Hughes
April 8, 2017
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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

Serves: 5-6

  • 4 cups broth (chicken or vegetable)
  • 9 oz. package cheese-filled tortellini (frozen or boxed)
  • 15 oz. can cannellini beans, drained
  • 16 oz. can chopped tomatoes
  • 1/2 cup shredded fresh basil (or 2 tsp. dried)
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 cup fresh grated parmesan
  1. Bring broth to boil in large pot.
  2. Add tortellini and cook 6 to 10 minutes until tender.
  3. Stir in beans and tomatoes, reduce heat, and simmer 5 minutes.
  4. Remove from heat, and stir in basil, vinegar and salt.
  5. Ladle into bowls, and sprinkle with cheese and fresh pepper.

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