Tortellini Basil Soup

Lynsey Beth's Note:

This is a great soup that you can throw together on a night when you don't really feel like cooking. You can leave out the tomatoes if you want and you can also substitute the fresh basil for a little bit of dried basil to taste. I imagine you could add some cooked chicken too if you wanted. Don't put the cheese on top until right before you eat it otherwise the cheese will get soggy. I hope you enjoy this and let me know what you think!

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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:

1. Bring broth to a boil.
2. Add tortellini.
3. Cook 6 minutes or until tender.
4. Stir in beans and tomatoes.
5. Reduce heat and simmer 5 minutes or until thoroughly heated.
6. Remove from heat.
7. Stir in basil, vinegar, and salt.
8. Immediately before serving, sprinkle with cheese and pepper.

Reviews

[megnbrycesmom]

A friend gave me almost an identical recipe--except I used a whole can of diced tomatoes w/ italian seasonings (undrained) and only 1/2 tsp of pepper and no salt. Sooooo good! And so fast! A definite keeper!

[NurseJaney]

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.

[Halcyon Eve]

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!