Basil Tortellini Soup

Total Time Prep/Total Time: 20 min.
Yield 6 servings
Test Kitchen Approved
I keep these ingredients on hand for a delicious, colorful and quick meal. I serve it with a loaf of crusty bread. It’s also good warmed up the next day—if there’s any left. —Jayne Dwyer-Reff, Fort Wayne, Indiana

Ingredients

  • 4 cups chicken broth
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 cup chopped fresh tomato
  • 1/3 to 1/2 cup shredded fresh basil
  • 1 to 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper
  • 1/3 cup shredded Parmesan cheese

Directions

  1. In a large saucepan, bring broth to a boil. Add tortellini; cook until tender, 7-9 minutes. Stir in beans, tomato and basil. Reduce heat; simmer, uncovered, 5 minutes. Add vinegar, salt and pepper. Serve with cheese.

Nutrition Facts

1 cup: 238 calories, 6g fat (3g saturated fat), 20mg cholesterol, 1170mg sodium, 33g carbohydrate (0 sugars, 4g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.

I keep these ingredients on hand for a delicious, colorful and quick meal. I serve it with a loaf of crusty bread. It’s also good warmed up the next day—if there’s any left. —Jayne Dwyer-Reff, Fort Wayne, Indiana
Recipe Creator

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