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Serves
5-6
Creator Notes
Hastily and straightforward soup for light, weeknight dinners or frigid, iciness evenings. Like serving this with a aspect salad and original baguette for a complete meal. —Lillian Hughes
Substances
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4 cups
broth (rooster or vegetable)
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9 oz. equipment
cheese-stuffed tortellini (frozen or boxed)
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15 oz. can
cannellini beans, drained
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16 oz. can
chopped tomatoes
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1/2 cup
shredded original basil (or 2 tsp. dried)
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2 tablespoons
balsamic vinegar
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1 teaspoon
salt
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1/2 teaspoon
original ground pepper
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1/2 cup
original grated parmesan
Instructions
- Utter broth to boil in astronomical pot.
- Add tortellini and cook dinner 6 to 10 minutes until soft.
- Lag in beans and tomatoes, cut abet warmth, and simmer 5 minutes.
- Bewitch a long way from warmth, and poke in basil, vinegar and salt.
- Ladle into bowls, and sprinkle with cheese and original pepper.