Pepperoni-Tortellini Soup
This soup is great on a cold night. I serve it with a crusty french bread. This is good without the pepperoni, also.
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INGREDIENTS
Nutrition- 1cup uncooked cheese tortellini (frozen works best)
- 2(14 1/2 ounce) cans chicken broth
- 1
- 1ounce pepperoni slice, halved
- 1teaspoon dried basil leaves
- 2tablespoons grated parmesan cheese
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DIRECTIONS
- In a large, saucepan, combine tortellini, garlic and chicken broth; bring to a boil.
- Reduce heat, simmer until tortellini is of desired doneness, approximately 15 minutes.
- Stir in remaining ingredients except Parmesan cheese. Simmer an additional 5 minutes.
- Ladle soup into serving bowls. Top each bowl with Parmesan cheese.
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