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Too-Easy Tortellini Soup

In Chesterfield, Missouri, Beth Daley combines packaged tortellini and canned goods to quickly bring this hearty soup to the table. Basil and Parmesan cheese round out the flavor of this family favorite.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 4 cups chicken broth
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1-1/2 teaspoons dried basil
  • 1 tablespoon red wine vinegar
  • Shredded Parmesan cheese and coarsely ground pepper, optional

Directions

  • In a large saucepan, bring broth to a boil. Stir in tortellini. Reduce heat; simmer, uncovered, for 4 minutes, stirring occasionally. Stir in the beans, tomatoes and basil. Simmer for 4-6 minutes or until pasta is tender. Stir in the vinegar. Sprinkle with cheese and pepper if desired.
Nutrition Facts
1 cup: 276 calories, 5g fat (2g saturated fat), 18mg cholesterol, 457mg sodium, 44g carbohydrate (0 sugars, 1g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat, 1 fat.

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