Too Easy Tortellini Soup

4 cups chicken broth
1 package (9 ounces) refrigerated cheese tortellini
1 can (15 ounces) white kidney or cannelloni 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 coarsely ground pepper, optional

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