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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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9/15/2009

Too Easy Tortellini Soup

Here is what I am putting together for dinner, it is from a Taste of Home magazine.

4 cups chicken broth
1 package (9 ounces) refrigerated cheese tortellini
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1-1/2 teaspoons dried basil
1 tablespoon red wine vinegar
Shredded Parmesan cheese and fresh black pepper if desired

In a large saucepan, bring broth to a boil. Stir in tortellini. Reduce heat; simmer, uncovered, for 4 minutes, stirring occasionally. Stir in the beans, tomatoes and basil. Simmer for 4-6 minutes or until pasta is tender. Stir in the vinegar. Sprinkle with Parmesan cheese and pepper if desired. Yield: 6 servings.

1 comment:

Kristen said...

That sounds tasty. How was it? I can't bring myself to start having soup suppers until the weather cools off a little.

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