Basil Tortellini Soup

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Basil Tortellini Soup

Ingredients

  • 4 1/2 cups chicken broth

  • 1 package (9 ounces) refrigerated cheese tortellini

  • 1 can (15 ounces) white kidney beans, rinsed and drained

  • 1 cup chopped fresh tomato

  • 1/3 to 1/2 cup shredded fresh basil

  • 1 to 2 tablespoons balsamic vinegar

  • 1/4 teaspoon salt

  • 1/8 to 1/4 teaspoon pepper

  • 1/3 cup shredded parmesan cheese

Directions

1. In a large saucepan, bring broth to a boil. Add tortellini; cook until tender, about 6 minutes.

2. Stir in the beans, tomato and basil. Reduce heat; simmer, uncovered, for 5 minutes. Add the vinegar, salt and pepper. Serve with cheese.