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Garlic-Basil Tortellini Soup Recipe

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I created the recipe through trial and error. I make it with vegetable broth, but feel free to use chicken broth if you prefer. It is a quick fix with frozen pasta and canned beans, it's sure to heat up the chilliest of winter nights.—Linda Kees, Boise, Idaho

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Diabetic Friendly

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Garlic-Basil Tortellini Soup Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

5 20 25

Ingredients

2 garlic cloves, minced
1 teaspoon butter
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1/2 cup water
1/3 cup minced fresh basil
1/4 teaspoon pepper
2-1/2 cups frozen cheese tortellini
1 can (19 ounces) white kidney beans or cannellini beans, rinsed and drained
2 tablespoons balsamic vinegar
1/4 cup shredded Parmesan cheese

Directions

In a large saucepan, saute garlic in butter until tender. Stir in the broth, water, basil and pepper. Bring to a boil. Stir in tortellini. Reduce heat; simmer, uncovered, for about 3 minutes or until tortellini begins to float. Stir in beans and vinegar; heat through. Sprinkle with Parmesan cheese. Yield: 4 servings.

Nutritional Analysis: One serving (1-1/4 cups soup with 1 tablespoon Parmesan cheese) equals 284 calories, 8 g fat (4 g saturated fat), 20 mg cholesterol, 953 mg sodium, 37 g carbohydrate, 6 g fiber, 15 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.

Originally published as Garlic-Basil Tortellini Soup in Light & Tasty December/January 2005, p12

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