Tortellini-Basil Soup

Ingredients

• 4 cups chicken broth, undiluted
• 9 oz cheese filled tortellini, fresh and uncooked
• 15 oz cannellini beans, canned and drained
• 1 cup chopped tomatoes, fresh
• 1/2 cup fresh basil, shredded
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/3 cup parmesan cheese, freshly grated
• 1 & 1/2 teaspoons freshly ground pepper

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Method

1. Bring the broth to a boil in a large Dutch oven.
2. Add the tortellini and cook 6 minutes or until tender.
3. Stir in the beans and tomatoes.
4. Reduce the heat and simmer 5 minutes, or until heated through.
5. Remove from the heat and stir in the basil, vinegar and salt.

Good to know

• Don't overcook the tortellini.
• The original steps don't say when to add the Parmesan and pepper.