Too Easy Tortellini Soup
Ingredients
- 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
Directions
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.
