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.