Tortellini Basil Soup
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4-5
ingredients
- 4 cups chicken broth
- 1 (9 ounce) package cheese tortellini
- 1 (15 ounce) can cannellini beans, drained
- 1 cup chopped tomato
- 1⁄2 cup shredded fresh basil
- 2 tablespoons balsamic vinegar
- 1⁄4 teaspoon salt
- 1⁄3 cup fresh parmesan cheese
- 1 1⁄2 teaspoons pepper
directions
- Bring broth to a boil.
- Add tortellini.
- Cook 6 minutes or until tender.
- Stir in beans and tomatoes.
- Reduce heat and simmer 5 minutes or until thoroughly heated.
- Remove from heat.
- Stir in basil, vinegar, and salt.
- Immediately before serving, sprinkle with cheese and pepper.
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Reviews
-
DH is having dental problems and his "appliance" is away for 3-4 weeks, plus newly broken tooth opposite. Was glancing through old annual CB for soft but tasty and nutritious meals. Found this in Light & Tasty 2002 and prepared last night. We are having a get together with Italian friend in preparation for trip to Sicily next spring -- and DH said this was so good, it would make a great starter cuppa soup for the dinner party ! We have LOTS of beautiful fresh basil, so I will be making this again soon. Thanks for posting, Lynsey.
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This is virtually identical to a recipe I got from Light & Tasty magazine several years ago. It's a weeknight favorite! I found that the easiest way to shred the basil is to make a chiffonade--stack the leaves and roll up lengthwise into a cylinder, cigar-style, and slice into very thin rounds. I use about 6 cups broth instead of 4, and I use great northern or navy beans, rinsed and drained. The flavors blend beautifully. Thanks for posting, Lynsey Beth!
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