Soups.Tortellini-BasilSoup History
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1-1/2 teaspoons freshly ground pepper
1-1/2 teaspoons freshly ground black pepper
1 (9-ounce) package fresh cheese-filled tortellini, uncooked
1 (15-ounce) can cannellini beans, drained\\
1 (9 ounce) package fresh cheese-filled tortellini, uncooked
1 (15 ounce) can cannellini beans, drained\\
Name: Tortellini-Basil Soup
Key Ingredient: tortellini
Preparation: boil; simmer
Cuisine: Italian
Source: Cooking Light 1996
Food Group: pasta
Meals: lunch, dinner
Courses: soup
Temperature: hot
Effort: easy
Prep. Time: :15
Elapsed Time: :22
Servings: 4
4 cups canned low-sodium chicken broth, undiluted
1 (9-ounce) package fresh cheese-filled tortellini, uncooked
1 (15-ounce) can cannellini beans, drained
1 cup chopped tomato
1/2 cup shredded fresh basil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/3 cup freshly grated Parmesan cheese
1-1/2 teaspoons freshly ground pepper
Bring broth to a boil in a large Dutch oven. Add tortellini, and cook 6 minutes or until tender. Stir in beans and tomato. Reduce heat, and simmer 5 minutes or until thoroughly heated.
Remove from heat; stir in basil, vinegar, and salt.
Ladle into individual bowls; sprinkle evenly with cheese and pepper.