Save on Pinterest

Garlic-Basil Tortellini Soup

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

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) 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.
Nutrition 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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • ohtoobeetall
    Mar 5, 2013

    No comment left

  • svelt
    Nov 13, 2010

    I added celery and carrots. Delicious soup.

  • Sheri
    Apr 23, 2007

    No comment left