Garlic-Basil Tortellini Soup
2 Garlic Cloves - minced
1 t. Butter
2 cans (14-1/2 oz. each) reduced sodium Chicken Broth
1/2 C. Water
1/3 C. fresh Basil - minced
1/4 t. Pepper
2-1/2 C. frozen Cheese Tortellini
1 can (19 oz.) White Kidney or Cannellini Beans, rinsed & drained
2 T. Balsamic Vinegar
1/4 C. shredded Parmesan Cheese
In large sauce pan, saute garlic in butter until tender. Stir in the broth, water, basil & pepper. Bring to a boil. Stir in tortellini. Reduce heat; simmer, uncovered until tortellini is almost done. Stir in beans and vinegar; heat through. Sprinkle with parmesan cheese.
Number Of Servings: 4
Preparation Time: 25 Minutes
Pairs Well With
From Taste of Homes, Light & Tasty recipe magazine... Very good soup and easy to make. This would also be good without the balsamic vinegar...