Garlic-Basil Tortellini Soup

Name: Garlic-Basil Tortellini Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 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

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

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.

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