Tortellini, Tomato, and White Bean Soup

Submitted by Melanie B.

"This was a pantry/refrigerator cleaning day soup that I made several years ago and have tried a few additional times with varying ingredients. I like this rendition the best."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 8

ingredients

• 6 cups fresh cheese tortellini
• 1 zucchini, chopped in bite sized pieces
• 1 summer squash, chopped in bite sized pieces
• 3 cups chicken stock
• 28 ounces stewed tomatoes, unseasoned
• 1 teaspoon dried Italian seasoning
• 1 garlic clove, minced
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 (15 ounce) can white beans
• 1⁄4 teaspoon hot sauce

directions

1. Combine tomatoes, chicken stock, salt, pepper, garlic, and italian seasoning in a soup pot and bring to a boil. Reduce heat and simmer for 10 minutes.
2. Add tortellini, squash, zucchini, beans, and hot sauce. Bring back up to a boil over medium high heat. Cover and reduce heat to a simmer for another 10 minutes, or until tortellini and vegetables are tender.
3. Check the seasoning, add extra if desired. Enjoy!