Too-Easy Tortellini Soup
In Chesterfield, Missouri, Beth Daley combines packaged tortellini and canned goods to quickly bring this hearty soup to the table. Basil and Parmesan cheese round out the flavor of this family favorite.
Ingredients
- 4 cups chicken broth
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
- 1-1/2 teaspoons dried basil
- 1 tablespoon red wine vinegar
- Shredded Parmesan cheese and coarsely ground pepper, optional
Reviews
Needed a quick and easy dinner and this fit the bill! Very tasty - added fresh basil at the end. Will definitely make again!
Smaller
My favorite 'go-to-recipe' when in a hurry to get dinner to my mother....some soft garlic bread sticks and a fresh salad. This is always a hit, thank you for sharing!
So easy and so tasty. We have loved this soup for years.
I made a lot of soup when I was pregnant with my twins in 2011. This was one of the recipes I tried and decided it was a keeper. I add whatever I have on hand though... So if it were summer, I would add zucchini. Change it up with the veggies! Or add some stewed chicken! Mmmmmm!
I've been making this for years and it has become a family favorite. I serve it with crusty bread. Very easy, quick and delicious!
I love this recipe and make it often. I use chick peas in place of the beans, just because I love them. Thanks for sharing!
been making this for quite a few years now, exact recipe. love it and family loves it
It's excellent even re-heated. For you Weight Watchers it's low points.
It's easy, and it's quick and it tastes great. I top it parmesan that's been shredded on the large holes of a grater, to have it pack more of a punch. I serve it garlic bread or popovers, and a salad.