Tortellini Vegetable Soup

A good comfort soup, especially on a chilly or snowy night... It's like a 'warm your soul' soup.

• Ready In: 40 mins
• Serves: 3

Ingredients

• 1⁄2 large onion, coarsely chopped
• 1  clove garlic, minced (2tsp)
• 1⁄2 tablespoon olive oil
• 1 (21 3/4ounce) can beef broth
• 7 1⁄4 ounces cans stewed tomatoes
• 1⁄4 cup  picante sauce or 1⁄4 cup salsa
• 1⁄2 teaspoon dried basil, crushed
• 4 1⁄2 ounces  cheese-filled egg tortellini
• 1⁄2 green bell pepper, diced
• 1⁄4 cup  freshly grated parmesan cheese

Directions

1. In a large saucepan or Dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes.
2. Add broth, tomatoes, picante sauce and basil; bring to a boil.
3. Stir in tortellini; simmer uncovered 15 minutes.
4. Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender.
5. Ladle into soup bowls; sprinkle with cheese.