Garlic-Basil Tortellini Soup Recipe

5 1 3
Garlic-Basil Tortellini Soup Recipe
Garlic-Basil Tortellini Soup Recipe photo by Taste of Home
Publisher Photo

Garlic-Basil Tortellini Soup Recipe

Read Reviews
5 1 3
Publisher Photo
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
Recommended: 25 Fresh Basil Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1-1/4 cups: 284 calories, 8g fat (4g saturated fat), 20mg cholesterol, 953mg sodium, 37g carbohydrate (0 sugars, 6g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.

  • 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
  1. 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.
Originally published as Garlic-Basil Tortellini Soup in Light & Tasty December/January 2005, p12

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGarlic-Basil Tortellini Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
svelt User ID: 5191847 206940
Reviewed Nov. 13, 2010

"I added celery and carrots. Delicious soup."

Loading Image