Floridanative Tortellini Soup

READY IN: 30mins
Recipe by kitty.rock

The original recipe for this soup was from Cooking Light Annual Recipes (1996). I adjusted it to suit our tastes. It's been a while since I made this particular soup, but I remember the first time I made it, I added some lean ground beef (we ate more meat then) and mixed up the spices a bit. It's a nice mixture and you can really adjust to your taste without fear. Serve with some warm crusty bread.

Top Review by Diana 2

What a *GREAT* soup. It's so simple to make with ingredients you probably already have. I used Three Cheese-Rainbow Tortellini, and pink kidney beans. So filling too. I tasted the soup shortly after adding the balsamic vinegar, and wasn't really pleased with the taste. After it sat for a few hours (I made it shortly after lunch) I served it for supper. Well......I highly suggest making it ahead of time. The flavours blended nicely and was very smooth and comforting. What a treat it turned out to be. Thanks Floridanative for a fantastic soup. One that will be made many times. Made for: Soup is On! ~ Jan 2010 - Diabetic Forum

Ingredients Nutrition


  1. In a large stock pot, heat olive oil and saute onion until soft. Do not brown.
  2. Add chicken broth and bring to a boil.
  3. Add tortellini and cook 6 minutes or until tender.
  4. Stir in beans and tomatoes. Add basil, oregano, salt and pepper.
  5. Reduce heat and simmer 15 minutes.
  6. Remove from heat. Stir in vinegar. Let sit for 5 minutes.
  7. Ladle soup into individual bowls. Sprinkle evenly with parmesan cheese and top with additional fresh ground pepper.

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